Roast 'em, Toast 'em, Smoke 'em If you Got 'em

[bracconiere]

I gotcha, if that's all you want is a touch of smoke. I have several recipes, one of which is called...

Ein Hauch von Rauch. Which means a touch of smoke in German.

I'll get a look the grain bill when I get home. I don't know how much is a touch. LOL

Im heavy handed with the smoke.

i was thinking about a joke, i smoke a lot of cigarette's...but it's seems like your a serious smoker! i just want a cigar on the weekend...

right now it smells good out back with the smoke, the box hasn't caught on fire...and i think i'm good! smoked beer next! with cardamom...

i can't make different crystal malts or any of that i just get medium and dark....but smoking medium and dark turns it up to 2x2 or 4...

 

[bracconiere]

How much grain are you smoking?

You mentioned caramel with smoke are you smoking a crystal malt?

If so that sounds interesting.

yes, i'm smoking a somewhat light i'd say 40-60L crystal i made...i didn't weigh it but i'd say about 2 pounds...

i want to smoke some dark grain too! and green wet malt, trying to find way to add variety to my homebrew, i don't have a way to constantly stir in the oven so i can't make a consistent roasted crystal. was looking into ronco rotisserie with coffee roaster baskets, but kind pricey....

 

[bracconiere]

you know i'm drinking this bad batch of malt beer now, reminds me of Limburger cheese...but thought, maybe with some smoked malt, cardamom, or allspice...could have people asking for more!

 

[Schlenkerla]

i was thinking about a joke, i smoke a lot of cigarette's...but it's seems like your a serious smoker! i just want a cigar on the weekend...

right now it smells good out back with the smoke, the box hasn't caught on fire...and i think i'm good! smoked beer next! with cardamom...

i can't make different crystal malts or any of that i just get medium and dark....but smoking medium and dark turns it up to 2x2 or 4...

I don't smoke anything other that food and grain. I stopped smoking cigarettes many years ago. I like a Dutch Cavendish in a pipe during the fall while sitting outside in my favorite Red Argyll Flannel. May have to do that tonight.

I think I could make crystal pretty light with just the oven off with just a watt 40 incandescent bulb just to dry. My last go at was dark...but I like it roasty and dark.

yes, i'm smoking a somewhat light i'd say 40-60L crystal i made...i didn't weigh it but i'd say about 2 pounds...

i want to smoke some dark grain too! and green wet malt, trying to find way to add variety to my homebrew, i don't have a way to constantly stir in the oven so i can't make a consistent roasted crystal. was looking into ronco rotisserie with coffee roaster baskets, but kind pricey....

You can use two pans nested together with grain in the middle, and stir more frequently.(Like every 15 minutes) The two pans are supposed to help it toast/roast more evenly. Kiln/cure at a lower temp. Like 200F. No?

BTW - I have a pop corn maker that I used to make chocolate malt. It's a stir crazy. It's roasts the grains really fast. And it's cheap!!!!

 

[bracconiere]

low temp is what i used to only be able to do. which is why all my beer were dark, could only kiln at 200f for 12 hours....i've looked into the maiard reaction a bit, tyrying to figure out how i can use low temps to get an even roast...i did get a light roast with 220f, which is some of what i'm smoking right now....

i've seen the popcorn poppers used for coffee roasting, which is what i was searching for making crystal malt..does it smoke a lot? problem i have with doing it in the oven...

 

[Schlenkerla]

you know i'm drinking this bad batch of malt beer now, reminds me of Limburger cheese...but thought, maybe with some smoked malt, cardamom, or allspice...could have people asking for more!

Yak.... Limburger cheese.

 

[Schlenkerla]

low temp is what i used to only be able to do. which is why all my beer were dark, could only kiln at 200f for 12 hours....i've looked into the maiard reaction a bit, tyrying to figure out how i can use low temps to get an even roast...i did get a light roast with 220f, which is some of what i'm smoking right now....

i've seen the popcorn poppers used for coffee roasting, which is what i was searching for making crystal malt..does it smoke a lot? problem i have with doing it in the oven...

It's smokes some. I did it the first time on my stove top in January with the range fan on full. If you can do it outside its better but not necessary. I mean as long as you don't burn them. I don't do more than a pound at a time.

 

[Schlenkerla]

@bracconiere

The grist for Ein Hauch von Rauch:

8lbs pilsner malt
1lbs rauch malt
1/2 lb Carahell or crystal 10L

1.5 oz tettnanger at 60 min
1 oz tettnanger at 30 min
1 oz saaz at 2 min

Use a neutral American ale yeast or a Bavarian/Munich lager yeast.

OG 1.048
FG 1.010
ABV 5%

 

[bracconiere]

Yak.... Limburger cheese.

lol

@bracconiere

The grist for Ein Hauch von Rauch:

8lbs pilsner malt
1lbs rauch malt
1/2 lb Carahell or crystal 10L

1.5 oz tettnanger at 60 min
1 oz tettnanger at 30 min
1 oz saaz at 2 min

Use a neutral American ale yeast or a Bavarian/Munich lager yeast.

OG 1.048
FG 1.010
ABV 5%

i need to shoot for 1.060, and a 1.000 finish. for calorie counting, but...could bump it up too 20 pounds pale malt and 2 pounds smoked crystal, 10 gal batch? i want to start off slow though, just like 8oz maybe or a pound of this smoked grain...see how it goes....

 

[bracconiere]

smoking this today...

just a touch of this and touch of that, might have an interesting brew to drink!

 

[Schlenkerla]

lol



i need to shoot for 1.060, and a 1.000 finish. for calorie counting, but...could bump it up too 20 pounds pale malt and 2 pounds smoked crystal, 10 gal batch? i want to start off slow though, just like 8oz maybe or a pound of this smoked grain...see how it goes....

Not bad to go light vs heavy. You'll be wanting more smoke.

What's your smoke source?

 

[bracconiere]

Not bad to go light vs heavy. You'll be wanting more smoke.

What's your smoke source?

just had, pecan wood, and alder dust for these two batches...and a 450watt hot plate smoking them in the box...

i even smoked a filet of tilapia today! ideas abound!

 

[Schlenkerla]

just had, pecan wood, and alder dust for these two batches...and a 450watt hot plate smoking them in the box...

i even smoked a filet of tilapia today! ideas abound!

Feckin' Awesome!!!!!

 

[bracconiere]

@Schlenkerla, i blame you for the wild dreams i was having last night! i was dreaming about which beer i made was smoked yet....and i also had this strange thought about the fact that i smoked my pillow case, and sheets....and was trying to smell them all night long!

wasn't till i woke up that i realized i haven't made my first smoked beer, yet. and i didn't actually put my pillow case in the smoker!

 

[Schlenkerla]

@Schlenkerla, i blame you for the wild dreams i was having last night! i was dreaming about which beer i made was smoked yet....and i also had this strange thought about the fact that i smoked my pillow case, and sheets....and was trying to smell them all night long!

wasn't till i woke up that i realized i haven't made my first smoked beer, yet. and i didn't actually put my pillow case in the smoker!

You should try smoking your linens!!! LOL

[emoji481] [emoji481] [emoji481] [emoji12]

 

[bracconiere]

You should try smoking your linens!!! LOL

[emoji481] [emoji481] [emoji481] [emoji12]

according to my subconscious i would love it! lol, i was thinking of smoking some sunflower seeds though! brew day snack! pick up a pack of ranch seasoning or something, soak them in it, throw 'em in the smoke box.

 

[Schlenkerla]

You're probably better off lighting meat scented incense. Then crash.

 

[Schlenkerla]

.... Or sleep with some kielbasa.

 

[Schlenkerla]

according to my subconscious i would love it! lol, i was thinking of smoking some sunflower seeds though! brew day snack! pick up a pack of ranch seasoning or something, soak them in it, throw 'em in the smoke box.

That might be good, I do smoke almonds after I have briefly fried them in butter with a good sprinkling of chili powder and garlic power, cayenne and a little salt.

 

[bracconiere]

i like the, is that actually bacon incense? lol

And i think the sausage would make me uncomfortable....

On the plus side i, got malt drying now, going in the oven tomorrow, in your awesome screen baskets. and i should be brewing my first smoked beer saturday! another week and i look forward to giving a report on it. going to use 50/50 hops/cardamom for it also, figure 1oz of each

 

[Schlenkerla]

i like the, is that actually bacon incense? lol

And i think the sausage would make me uncomfortable....

On the plus side i, got malt drying now, going in the oven tomorrow, in your awesome screen baskets. and i should be brewing my first smoked beer saturday! another week and i look forward to giving a report on it. going to use 50/50 hops/cardamom for it also, figure 1oz of each

Sounds good post pictures...

 

[bracconiere]

Sounds good post pictures...

what do you want pics of? i wish i could post smells & tastes! i've already posted pics of everything i do before, figure it would be boring to post the same thing over and over...

 

[Schlenkerla]

what do you want pics of? i wish i could post smells & tastes! i've already posted pics of everything i do before, figure it would be boring to post the same thing over and over...

I was thinking more of pics of the beer when it's done. Tasting notes..etc.

 

[bracconiere]

I was thinking more of pics of the beer when it's done. Tasting notes..etc.

i'll update my avatar with it, and tell you how much smoke i taste. and also how cardamom works with it...

 

[Schlenkerla]

This is my latest smokey malty ******!

Used beech wood!

 

[homebrudoc]

Well, half of my malt has been smoked with oak. I've used oak a lot w/ pork and have smoked malt with it. I like it and am familiar with it.

The second half of the malt, I thought "oh, let's try the birch".

The birch smoke started out as some of the thickest, most acrid, nasty smoke I've ever encountered. I waited and waited for the "smoke to clear". Once the white smoke gave way to blue, I went ahead and added the malt to the smoker. Wow. This is some very nice, sweet, smooth smoke. Very impressed.

Now to make a beer with the oat / birch smoked malt.

homebrudoc

 

[BikerMatt]

Bottled my commercially smoked first rauchbier just half an hour ago. I always pull a small sample to a disposable pint to taste while doing the bottling to see if there`s any off flavors or something alarming. This most always gets poured down the drain cause beer straight out the primary is usually quite nasty. This time I actually finished the whole thing, and only realized that when I tried to sip out of an empty pint, while having a commercial lager open right beside it the whole time!

 

[Schlenkerla]

Bottled my commercially smoked first rauchbier just half an hour ago. I always pull a small sample to a disposable pint to taste while doing the bottling to see if there`s any off flavors or something alarming. This most always gets poured down the drain cause beer straight out the primary is usually quite nasty. This time I actually finished the whole thing, and only realized that when I tried to sip out of an empty pint, while having a commercial lager open right beside it the whole time!

That's awesome, the smoke should pop more with CO2. It always does for me. The taste also changes as it warms up, you get more sense of the complexity of the beer.

 

[Schlenkerla]

Well, half of my malt has been smoked with oak. I've used oak a lot w/ pork and have smoked malt with it. I like it and am familiar with it.

The second half of the malt, I thought "oh, let's try the birch".

The birch smoke started out as some of the thickest, most acrid, nasty smoke I've ever encountered. I waited and waited for the "smoke to clear". Once the white smoke gave way to blue, I went ahead and added the malt to the smoker. Wow. This is some very nice, sweet, smooth smoke. Very impressed.

Now to make a beer with the oat / birch smoked malt.

homebrudoc

How did I miss this post?

How's your malt smelling now, I assume its dried and airing out now?

I love the smell it puts off. It's typically very nice wafts of smoke when I walk past my drying oast. Which is a fancy name for a tuppermade, three drawer, chest of drawers.

 

[homebrudoc]

Smells great. Just waiting to get the time to brew a beer. Ever use a belgian yeast strain? Just strange things floating around in my brain.
homebrudoc