I have five pounds of it smoked. I plan to make Weizen Rauchbier like the Schlenkerla Marzen only with have half wheat. I haven't used any yet, however from what I read it's said the Phenolics go with a Weizen style beer.
Yeah, it was 10lbs base malt and 8oz black malt.
No matter though as I like to explore and TBH my best beers have always been the ones that`s been either totally ad hoc or modified on the fly because some ingredient ran out. If this for some reason is no good (it`s homebrew so that`s virtually impossible right?) at least I know what and where went askew.
Gräzter or Grodziske is a all wheat pale ale that's 100% oak smoked. It'll be good.This should be interesting then, a total smoke bomb yet fairly light in color
Me too. These are my originals.
I'm still around ... Just been busy with work and family life.
That's nuts. I've done a couple batches of only 1-2 pounds on my Traeger - same wire basket & smoke tube method as you - but only for 2 hours max. Even with just 2 hours I get a very pronounced smoke profile imparted. My latest attempted use was a test batch (1 gallon) of a smoked sticke altbier - brewed it with 10% smoked barke pilsner malt the last week of October, and is pretty smoking for what I was after. I'll probably dial it back to 5% for the full-scale batch run next.
Brewing a smoked altbier next week, but with Weyermann beech smoked malt. Just seems like a great base for a smoked beer.
That's nuts haha. I could def do 100% smoke malt. I guess it's what you're looking for.
It's like hops an IPAs. At one point I could not add enough hops to dry hop. So for Rauchbier beer there's never too much smoke unless it's the wrong smoke. Like peat.... Burn circuit board smell and taste. Also too heavy on pellet smoke can make it harsh and tar-like. That is fixable with letting it condition with airing out to age. Nothing fixes peat malt smoke IMHO. Only good for scotch distilling.
