ChairmanWow
Member
I'm developing a recipe for a fall beer that is supposed to taste like Bonfire Night. Yorkshire parkin, fireworks, smoke, and a general autumn-y feel.
So far I've decided on a sweet-ish oatmeal stout with ginger and molasses/treacle, but I'm not sure how to get a light smoky flavor and aroma without resorting to smoked malt, which I think would easily overpower the other flavors.
What's the best way to introduce some smoke into a beer? I'm imagining less of a flavor than an aroma, like the smell of woodsmoke on a crisp fall evening. Ideas I've had are an extra-long boil to caramelize some sugars, using blackstrap molasses very late in the boil to leave some impurities in, or just adding a hint of smoked malt, in the less than 10% range.
Any thoughts?
So far I've decided on a sweet-ish oatmeal stout with ginger and molasses/treacle, but I'm not sure how to get a light smoky flavor and aroma without resorting to smoked malt, which I think would easily overpower the other flavors.
What's the best way to introduce some smoke into a beer? I'm imagining less of a flavor than an aroma, like the smell of woodsmoke on a crisp fall evening. Ideas I've had are an extra-long boil to caramelize some sugars, using blackstrap molasses very late in the boil to leave some impurities in, or just adding a hint of smoked malt, in the less than 10% range.
Any thoughts?
