I want to start smoking my own malt at home, which I have read is pretty easy to do. I also read somewhere that some breweries are starting to actually smoke their malts with meat at the same time. I was wondering if anyone has ever tried this and how it turned out. I would assume it would give the malt a more meaty smoke (bacon) taste, which is actually what I'm going for. Next time I get a hankerin for some pork shoulder, I think I'll throw a couple of pounds of malt in there with it and see what happens. Any thoughts?
I typically smoke meats between 200-225 deg F. Would that be too hot for the malt and potentially cause any problems with extraction during mash?
I typically smoke meats between 200-225 deg F. Would that be too hot for the malt and potentially cause any problems with extraction during mash?