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

[Mr. Vern]

I started reading this thread today, about halfway through I went out an bought a couple bottles of Schlenkerla Urbock .. for research purposes

I like the DIY screen basket, I will be attempting a copy of that.

I would also love to hear more about the peanut and pistachio shell smoke... never gave that a thought!

I will be smoking some 2-row and a batch of M.O. with mixed maple and pecan, since I have some time to condition the grains I will be planning what those two brews shall be. Thinking a Brown ale and American Amber, smoked malt most likely in the 10-20% range for my 1st attempt. (comments & advice are welcome)

I have been smoking solid food for about 20 years but I have only been brewing for less than 2 years. Full of inspiration, I will be back with updates.

 

[LayerUp]

Hickory lager, 100% smoked malt. Home smoked per the Schlenkerla method with screen baskets. @Schlenkerla you still out there?

 

[Schlenkerla]

Hickory lager, 100% smoked malt. Home smoked per the Schlenkerla method with screen baskets. @Schlenkerla you still out there?

View attachment 762280View attachment 762281

I'm still around ... Just been busy with work and family life.

 

[passedpawn]

Can't believe I put off smoking malt for this long. I love love smokebeer, and I love smoking all sorts of foods.

• Constructed a sort of basket out of aluminum screening and stucco lathe
• Smoked 10# munich malt in my Traeger, but didn't power up the smoker. Just kept a smoke tube going all day with pellets. Sprayed the malt with water every hour or two
• Made a smoked marzen
• Nom nom!

 

[cactusgarrett]

all day

That's nuts. I've done a couple batches of only 1-2 pounds on my Traeger - same wire basket & smoke tube method as you - but only for 2 hours max. Even with just 2 hours I get a very pronounced smoke profile imparted. My latest attempted use was a test batch (1 gallon) of a smoked sticke altbier - brewed it with 10% smoked barke pilsner malt the last week of October, and is pretty smoking for what I was after. I'll probably dial it back to 5% for the full-scale batch run next.

 

[Witherby]

That's nuts. I've done a couple batches of only 1-2 pounds on my Traeger - same wire basket & smoke tube method as you - but only for 2 hours max. Even with just 2 hours I get a very pronounced smoke profile imparted. My latest attempted use was a test batch (1 gallon) of a smoked sticke altbier - brewed it with 10% smoked barke pilsner malt the last week of October, and is pretty smoking for what I was after. I'll probably dial it back to 5% for the full-scale batch run next.

Brewing a smoked altbier next week, but with Weyermann beech smoked malt. Just seems like a great base for a smoked beer.

 

[passedpawn]

I'll probably dial it back

That's nuts haha. I could def do 100% smoke malt. I guess it's what you're looking for.

 

[Schlenkerla]

That's nuts haha. I could def do 100% smoke malt. I guess it's what you're looking for.

It's like hops an IPAs. At one point I could not add enough hops to dry hop. So for Rauchbier beer there's never too much smoke unless it's the wrong smoke. Like peat.... Burn circuit board smell and taste. Also too heavy on pellet smoke can make it harsh and tar-like. That is fixable with letting it condition with airing out to age. Nothing fixes peat malt smoke IMHO. Only good for scotch distilling.

 

[delium55]

Hi Schlenkerla,

On the spreadsheet Malting in the column moisture, what's the signification of the abreviation "TBD"

Thank in advance.