What grains should I smoke?

[stoutman7]

I am interested in doing a smoked black IPA. Any suggestions on which grains would be best to smoke to give this a nice smoky flavor that isn't overpowering? Has anyone ever done a smoked black IPA? I will be smoking my own grains. Thanks

 

[stoutman7]

I realize the title is misleading. Should have titled the thread, smoked IPA and maybe I would have got a response. People probably just think I'm packing a pipe full of grains. lol

 

[rcsoccer]

Just smoke some Pale 2-row with some kind of hickory, apple, or cherry wood. Or, use a combination. Just remember to let the grains "cure" for about a week before brewing. Sometimes you can get some harsh astringent flavors from roasting/smoking/toasting grains.

You can smoke the grains in a pipe while you smoke the grains in a smoker.... Whatever floats your boat.

Good luck!

 

[Yuri_Rage]

rsoccer has it.

 

[stoutman7]

should I smoke all 10 pounds of the two row?

 

[rcsoccer]

should I smoke all 10 pounds of the two row?

I wouldn't, unless you want it REALLY smoky. Go with 1/2 pound.... Maybe 1 pound??? I've never used smoked malt before, but I have a friend that uses a little less than 1/2 lb. in a smoked porter and it's quite nice. He just buys smoked malt, so it would be more consistent with the flavor. You might want to go with 1 pound, because you might not get the same efficient smoking that the big maltsters do.

 

[starman]

I did a cold smoked rye pa with about 20% of the bill smoked over applewood. After a few tests, its reasonable but not overpowering. Unfortunately the dthing refuses to Carb up so its going to be aged and likely loose a bit with time.

 

[stoutman7]

I did a cold smoked rye pa with about 20% of the bill smoked over applewood. After a few tests, its reasonable but not overpowering. Unfortunately the dthing refuses to Carb up so its going to be aged and likely loose a bit with time.

I have heard of doing all the 2row smoked for a smoked porter. Do you recommend only 20% for a black IPA? I want it clear it is smoked but not overpowering. How fast did the smoky flavor fade from your rye pa?

 

[starman]

... I want it clear it is smoked but not overpowering. How fast did the smoky flavor fade from your rye pa?

I think the challenge with combining smoked and hoppy is that both flavor notes are a moving target. Depending on when its served the balance shifts about over time. I went ahead and sampled a bottled again last night. After 6 weeks carbonation is finally about right but the hops (especially the dry hop nose) have faded out to background level. In retrospect knowing this would be bottled, i should have dry hopped with more than 1oz and bumped the late additions.

Here's a link to my brew thread for reference.

I cold smoked / brewed 3/25 and bottled ~5/1.