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Date: 12 Aug 2006 10:34:47
From: sanchopanza
Subject: smoked malt/porter questions
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I was wondering if any of you guys have experience smoking malt. I want
to make a porter with malt I've smoked at home using pecan wood. My
plan is to smoke some damp 2-row for about 30 minutes or so over low
heat-under 150 F. I assume that lower temperatures are desired. I've
got a smoker with offset fire box so I can keep it around 150 F. if I
crack the lid. And should the malt be milled? I'm not sure how much
it would matter since I'm looking for smoke flavor not fermentables.
Anybody have any thoughts or suggestions?
Also, I'm wondering how much malt to use. I want the smoke flavor to
be subtle, so I was thinking maybe 5-10% of the grist.
Thanks,
John
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Date: 12 Aug 2006 15:08:34
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: smoked malt/porter questions
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sanchopanza wrote:
> I was wondering if any of you guys have experience smoking malt. I want
> to make a porter with malt I've smoked at home using pecan wood. My
> plan is to smoke some damp 2-row for about 30 minutes or so over low
> heat-under 150 F. I assume that lower temperatures are desired. I've
> got a smoker with offset fire box so I can keep it around 150 F. if I
> crack the lid. And should the malt be milled? I'm not sure how much
> it would matter since I'm looking for smoke flavor not fermentables.
> Anybody have any thoughts or suggestions?
>
> Also, I'm wondering how much malt to use. I want the smoke flavor to
> be subtle, so I was thinking maybe 5-10% of the grist.
>
> Thanks,
> John
>
I occasionally smoke my own malt. I use a water bullet style electric
smoker. I've used both pecan and beechwood. I basically follow the
procedure in Ray Daniels "Smoked Beers".
I wet about 5 pounds of unmilled grain with a cup or so of dechlorinated
water, mixing the grain well with the water so it is unifomly wet. Then
I smoke it over a metal screen on the top rack until it's pretty much
dry, stirring occasionally. This takes 3-4 hours. You do need to be
careful not to scorch the malt, but you should be good at 150F.
The resultant malt is very smokey -- use fresh at 5-15% . Use no more
than 5% if you're going for subtle. I've done doppelbocks, bocks and
porters with my own smoked malt. The results have been quite gratifying.
Also, the home smoked stuff is easier to use since there is a known
quantity of smokiness present. Commercial smoked grain can vary quite a
bit in smokiness from sack to sack (probably a function of the age of
the grain).
The smoke flavor in the grain will fade with storage. Daniels claims
around 20% a year, which seems about right from my experience.
Hope that helps -- tAfkaks
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 13 Aug 2006 05:26:40
From: sanchopanza
Subject: Re: smoked malt/porter questions
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I appreciate the help. Thanks.
John
The Artist Formerly Known as Kap'n Salty wrote:
> sanchopanza wrote:
> > I was wondering if any of you guys have experience smoking malt. I want
> > to make a porter with malt I've smoked at home using pecan wood. My
> > plan is to smoke some damp 2-row for about 30 minutes or so over low
> > heat-under 150 F. I assume that lower temperatures are desired. I've
> > got a smoker with offset fire box so I can keep it around 150 F. if I
> > crack the lid. And should the malt be milled? I'm not sure how much
> > it would matter since I'm looking for smoke flavor not fermentables.
> > Anybody have any thoughts or suggestions?
> >
> > Also, I'm wondering how much malt to use. I want the smoke flavor to
> > be subtle, so I was thinking maybe 5-10% of the grist.
> >
> > Thanks,
> > John
> >
>
> I occasionally smoke my own malt. I use a water bullet style electric
> smoker. I've used both pecan and beechwood. I basically follow the
> procedure in Ray Daniels "Smoked Beers".
>
> I wet about 5 pounds of unmilled grain with a cup or so of dechlorinated
> water, mixing the grain well with the water so it is unifomly wet. Then
> I smoke it over a metal screen on the top rack until it's pretty much
> dry, stirring occasionally. This takes 3-4 hours. You do need to be
> careful not to scorch the malt, but you should be good at 150F.
>
> The resultant malt is very smokey -- use fresh at 5-15% . Use no more
> than 5% if you're going for subtle. I've done doppelbocks, bocks and
> porters with my own smoked malt. The results have been quite gratifying.
> Also, the home smoked stuff is easier to use since there is a known
> quantity of smokiness present. Commercial smoked grain can vary quite a
> bit in smokiness from sack to sack (probably a function of the age of
> the grain).
>
> The smoke flavor in the grain will fade with storage. Daniels claims
> around 20% a year, which seems about right from my experience.
>
> Hope that helps -- tAfkaks
> --
> (Replies: cleanse my address of the Mark of the Beast!)
>
> Teleoperate a roving mobile robot from the web:
> http://www.swampgas.com/robotics/rover.html
>
> Coauthor with Dennis Clark of "Building Robot Drive Trains".
> Buy several copies today!
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