ceannt
Well-Known Member
This may very well be the most sick, twisted, hair brained idea I have ever had
I want to do a pulled pork beer
. Im thinking an American Amber Ale with Hickory smoke. The base recipe is:
8.5 pounds Pale Malt (2-row)
1.25 pound light Munich
1.25 pound Crystal 75
1.25 oz Cascades (pellets) 60-min.
1.25 oz Cascades (pellets) at flame-out
S-05 yeast
Single infusion mash at 155 degrees.
O.G. around 1.055 or so
IBU in the neighborhood of 36
(pretty cool what a guy can come up with on a yellow sticky and a calculator does it look OK?)
I was thinking smoking a portion of the grain with hickory say half a pound? more?
Soaking some toasted hickory in Bourbon with a couple of dried red peppers for a month or so, and adding (everything) after initial fermentation is complete.
My questions are:
How much grain should I smoke? I dont want it to be overwhelming, just easily identifiable as hickory smoke. Ive never brewed a smoke beer before, so I am basically clueless what to expect ..
Would it be OK to smoke milled grain? I can do it at very low temperatures, not much heat just smoke.
Ive never brewed with peppers before do I have the right idea soaking them in Bourbon? Or should I add them to the boil?? I just want a little bite and flavor to balance the smoke I would kill to use Hungarian Paprika (base of my dry rub) and cayenne, but I can only get it ground sounds like one heck of a mess to me ..
I would also love to get a little onion and/or garlic in there would this have a negative impact on head retention? Too over the top?
Have I just gone insane????
I figure this will either be really good, or Ill be stuck with 5-gallons of marinade
8.5 pounds Pale Malt (2-row)
1.25 pound light Munich
1.25 pound Crystal 75
1.25 oz Cascades (pellets) 60-min.
1.25 oz Cascades (pellets) at flame-out
S-05 yeast
Single infusion mash at 155 degrees.
O.G. around 1.055 or so
IBU in the neighborhood of 36
(pretty cool what a guy can come up with on a yellow sticky and a calculator does it look OK?)
I was thinking smoking a portion of the grain with hickory say half a pound? more?
Soaking some toasted hickory in Bourbon with a couple of dried red peppers for a month or so, and adding (everything) after initial fermentation is complete.
My questions are:
How much grain should I smoke? I dont want it to be overwhelming, just easily identifiable as hickory smoke. Ive never brewed a smoke beer before, so I am basically clueless what to expect ..
Would it be OK to smoke milled grain? I can do it at very low temperatures, not much heat just smoke.
Ive never brewed with peppers before do I have the right idea soaking them in Bourbon? Or should I add them to the boil?? I just want a little bite and flavor to balance the smoke I would kill to use Hungarian Paprika (base of my dry rub) and cayenne, but I can only get it ground sounds like one heck of a mess to me ..
I would also love to get a little onion and/or garlic in there would this have a negative impact on head retention? Too over the top?
Have I just gone insane????
I figure this will either be really good, or Ill be stuck with 5-gallons of marinade