mrdavebeer
Member
I want to make a smoked beer by doing the wort boil on a charcoal grill and putting wood chips on the charcoal to make the smoke. I cook my turkey every Thanksgiving this way, and it makes for a nice, lightly smoked turkey. Yum. I think a beer might work nicely like that
or it might taste way too smokey. You know, its an experiment.
I do partial grains, so LME (perhaps hopped) will be the base. Im seeking opinions on what grains or hops to use in the mini mash as well as yeasts:
DETAILS OF MY IDEA
Id really appreciate any ideas on grains, hops or yeasts to try.
Thanks.
I do partial grains, so LME (perhaps hopped) will be the base. Im seeking opinions on what grains or hops to use in the mini mash as well as yeasts:
- What grains might complement, enhance or reduce the smokey flavor (reducing might be the right idea if its too smokey)?
- What hops might complement enhance or reduce the smokey flavor?
- What yeasts might complement enhance or reduce the smokey flavor?
DETAILS OF MY IDEA
- Do a mini-mash on the stove.
- Separate the wort from the mash.
- Boil the wort on the grill for an hour.
This is pretty simple. I use a charcoal grill with a lid. The wort (around 1.5 gallons) would go in a big, low baking pan. The pan is put in the grill over the charcoal with the lid to the grill closed. The heat is controlled a little by moving the charcoal, closing vents, etc. Every 10-15 minutes Id through some wood chips on the charcoal and close the lid. Of course, if theres a hops schedule, Id add hops to the wort at the right times.
- Once smoked, the wort goes on the stove in a big stock pot. The extract is added as well as final hops. The wort is chilled, put in the fermentors and topped up with clean water, aerated, etc. And otherwise handled as any other beer.
Id really appreciate any ideas on grains, hops or yeasts to try.
Thanks.