Alternative smoking ideas

[PiMaxC]

I had a few ideas on importing smokey flavors into a beer and was wondering if anyone has tried this yet.

bubbling smoke through an O2 stone ex. oak chips on a burner with a lid on the pot and tubing running to the bottom of the stock pot

the other idea I had was similar to the way they smoke salt, by blowing the smoke across the surface. you can use a grill or open fire to boil your wort, I would suggest using a cheap or old opt you don't care about for this one.

Thoughts?

 

[Edcculus]

Are you posing these as an alternative to using rauchmalt? Honestly both ideas are a lot harder to pull off, and probably a lot more variable than using smoked malt. I don't think boiling over a fire would impart any smokiness.

You can also smoke your own malt

 

[cheezydemon3]

Smoking the malt, or hops, or even a piece of frigging wood and dropping it in the pot would be better.

 

[Arkador]

Anyone ever smoke their own malt? I have a nice smoker, and have thought about it, but my concern would be that it may taste like the Beef Jerky I have made in there.

 

[goatchze]

Arkador, I see you're in FW. Pickup a bottle of Shiner's smoked beer. I smoked my own malt once; it came out just like that.

Think of scraping all the burnt stuff off of your grill and pouring your beer over it..LOL. (as you can tell, I'm not a fan of THAT particular shiner selection).

I'm sure it can be done better; and I've only tried it once. Alaskan Brewing has a great smoked porter (or was it a stout?) that they get the local salmon smokery to do. It's really good! (But kinda tastes like salmon...)

They just use the same cold smoking technique you or I would use for sausage.

 

[Airborneguy]

I just got my alderwood smoked munich from Rebelbrewer today for a barelywine I am making monday. Alderwood is what they smoke salmon with, and yes, it is used in the Alaskan Smoked Porter.

After my trip to Alaska this summer, I have been craving it. I love the sweet, smoky flavor of alderwood smoke as opposed the the traditional beechwood rauch-malt.

I don't see how you can impart a smoky flavor with anything other than rauch malt. Anything else would probably just fade away, if it did anything at all.

 

[Edcculus]

Alderwood smoked munich!!! man that sounds awesome

 

[MVKTR2]

There are several threads on hbt outlining how to smoke malts on a grill/smoker. That being said, I've got a couple lbs of hickory smoked malt I'm gonna use in a bier soon. I'm gonna put it in a big sweet brown ale. Think 7% alc. with lots of malt character.

Schlante,
Phillip