Please visit and share your knowledge at our sister communities:

Cheesemaking Forum Cast Iron Forum Canning Forum Ceramic Grills

Espresso Forum Hot Pepper Forums Pizza Oven Forums
If you have not, please join our official Homebrewing Facebook Group!

Homebrewing Facebook Group

Advice on smoking malt, and recipe.

Thread starter Yeastie_Boy
Start date Dec 26, 2014

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Yeastie_Boy

Member

Dec 26, 2014

I will be smoking a few racks tomorrow, and I thought about trying to smoke some grains after then temp dies down. Was thinking of doing 45min at around 100-120F? My thought is to steep those grains in a English mild extract batch, then add oak spirals to the fermenter for a "Smoked&Oaked" profile. Perhaps 4lbs light DME, 1/2lb chocolate, 1/2 lb English crystal, and maybe a bit of caramel, fermented with Wyeast Yorkshire. Should I smoke all of the steeping grains or just one kind? Any thoughts/feedback will be appreciated! Prost!