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Date: 21 Jun 2006 01:34:21
From: QD Steve
Subject: Smoked Stout
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The stout I just made (fermenting happily on Nottingham) I added a small
amount of rauch malt - only about 20grams (1.5 oz) as it is so strong, to
add a slight smokey flavour.
Has anyone else played around with smoked malt in stout? I thought it might
go well with the robust flavours of the dark malts and roasted barley.
Steve W (in Aus)
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Date: 21 Jun 2006 13:52:33
From: John 'Shaggy' Kolesar
Subject: Re: Smoked Stout
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On Wed, 21 Jun 2006 01:34:21 GMT, <adlab@bigponddotnetdotau.trashthisbit > wrote:
> The stout I just made (fermenting happily on Nottingham) I added a small
> amount of rauch malt - only about 20grams (1.5 oz) as it is so strong, to
> add a slight smokey flavour.
> Has anyone else played around with smoked malt in stout? I thought it might
> go well with the robust flavours of the dark malts and roasted barley.
I haven't done it before, but that does sound like a really good combination.
I'll have to give it a try sometime.
John.
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Date: 21 Jun 2006 00:37:35
From: David
Subject: Re: Smoked Stout
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> I was actually going to call it Sweaty Bollocks Dry Stout but I guess that
> doesn't really reflect the ingredients used and may put the females off.
> Steve W (in Aus)
You're right, probably not a stout, but you could always call it
"Sweaty Kilt". In any case, Sweaty-anything is sure to attract the
strongminded crowd! You don't want a lightweight woman drinking that
with you anyway, do you? :)
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Date: 21 Jun 2006 00:04:04
From: David
Subject: Re: Smoked Stout
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Hello Steve,
> The stout I just made (fermenting happily on Nottingham) I added a small
> amount of rauch malt - only about 20grams (1.5 oz) as it is so strong, to
> add a slight smokey flavour.
> Has anyone else played around with smoked malt in stout? I thought it might
> go well with the robust flavours of the dark malts and roasted barley.
> Steve W (in Aus)
Yes, a while ago I used some smoked malts as part of a recipe for Wee
Heavy Scotch Ale -- we Northwesterners tend to experiment where we
should leave well enough alone -- and ended up with one fantastic brew.
It seems the rich malt balanced the smoke flavors nicely.
I think it's safe to say that if you're going to add smoke to your
beer, it works best with an ale, using ale yeast, something on the
malty side, not too hoppy, and above all else, a "creative" brew in
case it all heads south and you find yourself scrambling to come up
with a new name for this new style of beer that you have just
"invented". :)
David
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Date: 21 Jun 2006 07:17:25
From: QD Steve
Subject: Re: Smoked Stout
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"David" <google@oregonwines.com > wrote in message
news:1150873443.969197.176580@u72g2000cwu.googlegroups.com...
> I think it's safe to say that if you're going to add smoke to your
> beer, it works best with an ale, using ale yeast, something on the
> malty side, not too hoppy, and above all else, a "creative" brew in
> case it all heads south and you find yourself scrambling to come up
> with a new name for this new style of beer that you have just
> "invented". :)
>
I was actually going to call it Sweaty Bollocks Dry Stout but I guess that
doesn't really reflect the ingredients used and may put the females off.
Steve W (in Aus)
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Date: 21 Jun 2006 12:52:49
From: El Bastardo
Subject: Re: Smoked Stout
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I use smoked malts all the time in stouts and porters...
I like anywhere from 3 to 6 ounces of grain per five gallon batch
depending upon the intensity of the beer and the smoke flavor I want...
I find that adding 4 oz's of smoked malt to the Brooklyn Black
Chocolate Stout recipe from the Beer Captured Book is incredible...
QD Steve wrote:
> The stout I just made (fermenting happily on Nottingham) I added a small
> amount of rauch malt - only about 20grams (1.5 oz) as it is so strong, to
> add a slight smokey flavour.
> Has anyone else played around with smoked malt in stout? I thought it might
> go well with the robust flavours of the dark malts and roasted barley.
> Steve W (in Aus)
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Date: 21 Jun 2006 21:01:02
From: JS
Subject: Re: Smoked Stout
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On 21 Jun 2006 12:52:49 -0700, "El Bastardo" <dtupper8@comcast.net >
wrote:
>I use smoked malts all the time in stouts and porters...
>
>I like anywhere from 3 to 6 ounces of grain per five gallon batch
>depending upon the intensity of the beer and the smoke flavor I want...
>
>I find that adding 4 oz's of smoked malt to the Brooklyn Black
>Chocolate Stout recipe from the Beer Captured Book is incredible...
>
>
>
>
How about sharing the recipe?
--
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Date: 21 Jun 2006 17:13:56
From: David Edge
Subject: Re: Smoked Stout
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On Wed, 21 Jun 2006 01:34:21 GMT, "QD Steve"
<adlab@bigponddotnetdotau.trashthisbit > wrote:
>The stout I just made (fermenting happily on Nottingham) I added a small
>amount of rauch malt - only about 20grams (1.5 oz) as it is so strong, to
>add a slight smokey flavour.
>Has anyone else played around with smoked malt in stout?
I was bottling a stout and a rauch the other day and put the dregs of
both in a single bottle. Tasted it last night and it was yummy - a lot
nicer than either component.
It was a 60% rauch and a 7:2:1 (pale/flaked barley/roast barley) stout
but don't know the exact proportions.
David Edge, Derby, UK
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