Started smoking (again)
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Started smoking (again)
I want to smoke malt, not in a rizla of course, but in the cold smoker i've just built (apart from the lid ran out of wood). Firstly i'm going smoke wheat malt for 100% wheat malt gratzer, i have birch chips for this but also some apple wood. Cheese, home made salamis and salmon is also on the agenda. Questions:
- What is your favourite recipe using smoked malt?
- If you smoked it yourself, how long, what malt and wood did you use?
and finally can i smoke malt and get high? Just asking like.....
- What is your favourite recipe using smoked malt?
- If you smoked it yourself, how long, what malt and wood did you use?
and finally can i smoke malt and get high? Just asking like.....
Started smoking (again)
Am going to make the Speidel smoked beer tomorrow so will let your know how it turns out. I got it free with my Braumeister, I meant to get the oaked beer but want paying attention when I ordered
In the latest Brooklyn brewery boy they have the recipe for “RANGER CREEK’S MESQUITE SMOKED PORTER” direct from the head brewer, you smoke the malt for an hour indirectly then seal in a closed jar for five days to cure.
In the latest Brooklyn brewery boy they have the recipe for “RANGER CREEK’S MESQUITE SMOKED PORTER” direct from the head brewer, you smoke the malt for an hour indirectly then seal in a closed jar for five days to cure.
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Re: Started smoking (again)
Interesting, what is the Speidel smoked beer malt smoked with? I reckon mesquite malt is hefty stuff, im going for a lighter birch or apple wood to start with.f00b4r wrote:Am going to make the Speidel smoked beer tomorrow so will let your know how it turns out. I got it free with my Braumeister, I meant to get the oaked beer but want paying attention when I ordered
In the latest Brooklyn brewery boy they have the recipe for “RANGER CREEK’S MESQUITE SMOKED PORTER” direct from the head brewer, you smoke the malt for an hour indirectly then seal in a closed jar for five days to cure.
Anybody else smoke their own?
Peat
- orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: Started smoking (again)
Peatbogbrewer wrote: Cheese, home made salamis and salmon is also on the agenda. Questions:
No end to what some people will brew with.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Re: Started smoking (again)
Hmmmmmmm.....nope...orlando wrote:Peatbogbrewer wrote: Cheese, home made salamis and salmon is also on the agenda. Questions:
No end to what some people will brew with.
Re: Started smoking (again)
No idea but it smelt amazing going into the mash and the wort tasted like it's going to be a cracker (I have had a Schlenkerla rauchbier before and wasn't impressed as it was way too smokey for me).Peatbogbrewer wrote:Interesting, what is the Speidel smoked beer malt smoked with? I reckon mesquite malt is hefty stuff, im going for a lighter birch or apple wood to start with.f00b4r wrote:Am going to make the Speidel smoked beer tomorrow so will let your know how it turns out. I got it free with my Braumeister, I meant to get the oaked beer but want paying attention when I ordered
In the latest Brooklyn brewery boy they have the recipe for “RANGER CREEK’S MESQUITE SMOKED PORTER” direct from the head brewer, you smoke the malt for an hour indirectly then seal in a closed jar for five days to cure.
Anybody else smoke their own?
Peat
I am going to email Speidel and see what the smoked malt was though).
Re: Started smoking (again)
I've made it before. Initially, I wasn't that happy with it. It's wasn't bad, just not great. After two months of ageing, I really enjoyed it.f00b4r wrote:Am going to make the Speidel smoked beer tomorrow so will let your know how it turns out. I got it free with my Braumeister, I meant to get the oaked beer but want paying attention when I ordered
In the latest Brooklyn brewery boy they have the recipe for “RANGER CREEK’S MESQUITE SMOKED PORTER” direct from the head brewer, you smoke the malt for an hour indirectly then seal in a closed jar for five days to cure.
Using Tapatalk
Re: Started smoking (again)
The Speidel beer or the Ranger Creek?mbarn wrote:I've made it before. Initially, I wasn't that happy with it. It's wasn't bad, just not great. After two months of ageing, I really enjoyed it.f00b4r wrote:Am going to make the Speidel smoked beer tomorrow so will let your know how it turns out. I got it free with my Braumeister, I meant to get the oaked beer but want paying attention when I ordered
In the latest Brooklyn brewery boy they have the recipe for “RANGER CREEK’S MESQUITE SMOKED PORTER” direct from the head brewer, you smoke the malt for an hour indirectly then seal in a closed jar for five days to cure.
Re: Started smoking (again)
My favourite recipe with smoked malt comes in a bottle labelled Laphroaig.
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Re: Started smoking (again)
I'm an Ardbeg Uigeadail man myself.....rpt wrote:My favourite recipe with smoked malt comes in a bottle labelled Laphroaig.
Re: Started smoking (again)
Speidel one.f00b4r wrote:The Speidel beer or the Ranger Creek?mbarn wrote:I've made it before. Initially, I wasn't that happy with it. It's wasn't bad, just not great. After two months of ageing, I really enjoyed it.f00b4r wrote:Am going to make the Speidel smoked beer tomorrow so will let your know how it turns out. I got it free with my Braumeister, I meant to get the oaked beer but want paying attention when I ordered
In the latest Brooklyn brewery boy they have the recipe for “RANGER CREEK’S MESQUITE SMOKED PORTER” direct from the head brewer, you smoke the malt for an hour indirectly then seal in a closed jar for five days to cure.
Using Tapatalk
Re: Started smoking (again)
I made a Rauchbear with smoked malts, but I didn't smoke them myself unfortunately - tasted like bacon beer hahah
Re: Started smoking (again)
Cheers, that is good to know. It seems patience is yet again probably needed.mbarn wrote:Speidel one.f00b4r wrote:The Speidel beer or the Ranger Creek?mbarn wrote: I've made it before. Initially, I wasn't that happy with it. It's wasn't bad, just not great. After two months of ageing, I really enjoyed it.
Re: Started smoking (again)
I'm quite a fan of all the Schlenkerla beers I've had as they taste well balanced to me - aside from the wheat beer. I love wheat beers generally but this one really wasn't nice - it tasted of hot dogs if I recall. Funny how your mind places flavours...
If I recall correctly, aren't salamis already fermented?orlando wrote:No end to what some people will brew with.Peatbogbrewer wrote: Cheese, home made salamis and salmon is also on the agenda. Questions:
Never enough time...
- Peatbogbrewer
- Piss Artist
- Posts: 264
- Joined: Thu Apr 17, 2014 10:33 pm
- Location: Peak District
Re: Started smoking (again)
You're right they are!Bad 'Ed wrote:I'm quite a fan of all the Schlenkerla beers I've had as they taste well balanced to me - aside from the wheat beer. I love wheat beers generally but this one really wasn't nice - it tasted of hot dogs if I recall. Funny how your mind places flavours...
If I recall correctly, aren't salamis already fermented?orlando wrote:No end to what some people will brew with.Peatbogbrewer wrote: Cheese, home made salamis and salmon is also on the agenda. Questions:
Gratzer recipe I may go with is:
3kg apple/beech smoked wheat malt (1-2hrs)
373g vienna
185g carared
185g carawheat
60g saaz at 60 min and 60g at 5 min
US05 at 19 degs
I've gone for vienna and cara's to add more malty complexity but may omit to pure authentic 100% smoked wheat grist and more IBUs to work with the smoke.