Smoking Grains & Jalapeños

[rodwha]

If you dried them really really good you might need to top off the brew pot a little more, it's possible your mash volume might be a little thick.

How wet did you get the grains? Did you do a quick soak or spray the them.

It may be inconsequential for water usage.

Definitely you'll get a little SRM change not much a couple points. I typically run my fingers through the grain. I occasionally have a few really dark grains. To the point maybe 5-10% have had an obvious color change ranging from amber to brown to almost chocolate or even black.

If you find a few like that you can pull them out and cut them in half with a sharp knife on cutting board. When I make brown malt I want the inside to have turned from bleach white to darker antique white, changing to tan. In that instance I know I'm going to get a brown color. I get that strictly from smoking not the drying.

If you're not finding any discolored malt then I think you'll find very subtle color changes. You might have a nice biscuit taste with the malt.

Take a taste of about 4-5 grains and chew them up. It'll give you an idea of what it will taste like in the beer.

Truth be told....

I'm not sure what you meant about grain mash efficiency. IMO - Extraction efficiency gets to water chemistry and hitting the ideal pH and how well you can lauter, (thinking minal dead spot loss).

As for space do you have a grill? If, so I have an idea for you.

https://www.schlenkerla.de/indexe.html#

https://www.schlenkerla.de/rauchbier/sorten/sortene.htmlView attachment 634489View attachment 634490

I’d love a bier recommendation if you have one.

 

[Schlenkerla]

While I was conditioning the grains the smoky smell was rather noticeable. Now that’s it’s boiling not so much.

I didn’t bother trying a few grains to chew on as I had weighed out my grains the night before so the barley was all together.

So how is the impact different if one were to cold(er) smoke for a longer period vs hotter and shorter? Why would one chose one over the other?

An aside question:

Now I need some authentic smoky beer. I’m hoping either my grocery store B/W manager will (I know they can to a degree) order specific beer like this, or that a liquor store can. I’d prefer a smoke-forward beer and I’m thinking something along the lines of a Doppelbock on into something roasty. What might I want to inquire about? Seems I should have a smoky beer to sip on next time I brew a smoked beer...

Colder vs hotter smoke is based on what your smoking capability happens to be. Whether you have common grill or a smoker. Also for basic low SRM rauchmalt or if you want to make brown malt.

Colder is if you have no smoker and you want to use your grill or a have make shift enclosure. Also if you want no SRM hit from smoking. Think pale ale. - And if you want to smoke cheeses, eggs and nuts. -

Hotter is for traditional Rauchmalt with bits of darker grains and brown malt. Brown malt is for traditional brown ales and robust porters where you want brown to dark brown ales. The brown malt requires a complete grain soak and 300F degree temps for Smoking and Browning. The grain will change through the kernel from bleach white to a tan center.

Classic German Rauchbier is what you want to try.

This is the Benchmark Rauchbier all smoke beers are compared to in tasting. It's malty and very smokey.

Pare it with snack food at the smoker, smoked cheese like cheddar, pepperjack or gouda, smoked sausage, smoked hard boiled eggs, especially like smoked, buttered, and salted almonds.

Try to find Schlenkerla; Marzen or Urbock.

There's a Schlenkerla Doppelbock that's made from oak. It's called Eicke.

 

[Schlenkerla]

Weizen too.

 

[BassBabiesBeer]

The Urbock is the smokiest imo. My wife and I call it "the campfire beer"

They are all fantastic.

 

[rodwha]

The Urbock is the smokiest imo. My wife and I call it "the campfire beer"

They are all fantastic.

Campfire beer might just be what I’m looking for!

 

[rodwha]

Is the aroma while brewing a good indicator of what to expect? Despite only have 1/4 lb of Midnight Wheat to help darken it it had a mild roasty smell. The smoky smell was subdued.

 

[Schlenkerla]

Is the aroma while brewing a good indicator of what to expect? Despite only have 1/4 lb of Midnight Wheat to help darken it it had a mild roasty smell. The smoky smell was subdued.

The carbonation will amp the smoke more than anything you have smelled yet, short of the actual smoke on the smoker.

That's good. Mild and roasty is nice with smoke. The first pour will be be no mistake it's smoked unless you're next to your smoker or your kitchen is an actual campsite with cooler and a smoldering fire.

 

[rodwha]

Late update:

Initially I felt there wasn’t as much as the distinct smoke flavor I was looking for, though it is a bit smoky, and my first thought was to increase the time smoked, but I also sometimes feel I get this barely perceptible somewhat acrid taste, and I'm wondering if I’m at the threshold. Rereading a portion last night I’m wondering if it may be because I did not cover the grains with a screen and maybe some ash hit them. Regardless next time I will try less and see what I get (and build these proper screened smoking trays with lids).

Something a bit surprising is how this beer was to be 18 SRM (assuming the smoke would add a few points), yet is so dark it’s hard to see light through it at the edges. It’s not a bad thing (I saw it as a smoky beer needing color) but I think I’ll try reducing the color (looking for med brown).

Another surprising result was the head retention. I’ve been brewing a jalapeño blonde/cream ale for many years (maybe 10-12 batches) as it’s a favorite around here. Every one of those, despite higher carbonation levels (2.6 vols), suffers from no head retention (fades quickly). The only significant difference is that the boiled jalapeños were smoked and not oven roasted.

It’s been maybe a month since my last one, and today (brew day for my Smokin’ Hot Blonde) it’s what I’ll have. I’m wondering if time subdued that vague acrid-like taste. It’s not harsh or strong or a real turn off, though I might be more ok with lower levels than others, but at this point it’s just good and not phenomenal.

This is most certainly a beer that will be tweaked and eventually brewed often. Thanks to all who gave input and help!

 

[rodwha]

Time seems to be our friend here. Nothing hardly acrid at all. Needs more heat, more carbonation, and a lighter starting color.

 

[Schlenkerla]

Drinking This...

 

[rodwha]

Drinking This...View attachment 645854

I need to look around to see if I can find any of those beers you mentioned.

 

[Schlenkerla]

I need to look around to see if I can find any of those beers you mentioned.

You'll love it if you're smoking or grilling with this beer.