That annoying part of my brain (you know the one- the "do penguins have knees" at 2 AM side) is pretty intent on trying to smoke some base malt over a vindaloo spice mix. Inspired by Ballast Point's Indra Kanindra, but ultimately want to use this malt in a more session-able Pale.
The problem is, I don't have a smoker and am a total newbie when it comes to smoking malt/meat/etc.- any ideas on how I can somehow smoke a dry spice mix? I'm partial to infusing the flavor in the malt vs. adding spice to the finished beer, as I'd like a hint of smoke in this beer. Thoughts/Experiences/Gotchas?
Here is Penzey's description of the blend (which is quite tasty): "Hand-mixed from: coriander, garlic, cumin, ginger, cinnamon, crushed brown mustard, cayenne, jalapeno pepper, cardamom, turmeric, black pepper and cloves."
Thanks in advance!
DK
The problem is, I don't have a smoker and am a total newbie when it comes to smoking malt/meat/etc.- any ideas on how I can somehow smoke a dry spice mix? I'm partial to infusing the flavor in the malt vs. adding spice to the finished beer, as I'd like a hint of smoke in this beer. Thoughts/Experiences/Gotchas?
Here is Penzey's description of the blend (which is quite tasty): "Hand-mixed from: coriander, garlic, cumin, ginger, cinnamon, crushed brown mustard, cayenne, jalapeno pepper, cardamom, turmeric, black pepper and cloves."
Thanks in advance!
DK