Homebrewers Association | AHA Forum
General Category => Ingredients => Topic started by: brewmasternpb on February 04, 2010, 02:54:31 am
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Hellow fellow AHA-ers! I'm trying to smoke my own malt with cherry wood (a-la Briess Cherrywood Malt). I've done a little research, but could use your input. I have a smoker, and I'm going to put my malt in a grill basket, lined with tin foil (with holes poked all around). I read an old Zymurgy with a graph on roasting grains. I believe that I can smoke my grains for 15 minutes at 275 degrees without losing much enzymatic power and/or gaining color. Will this be enough time to get a good smokey flavor? (I want to smoke 40% of the grain for my smoked porter). Also, will it be too much time in the smoker? Thanks for your input.
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These might help...
(http://www.brinkleys.org/users/tsl/Files/smokeclear-papers.jpg)
...sorry, couldn't resist ;D
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I deserved that...
I should probably try other forums ;)
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I'm trying to smoke my own malt with cherry wood (a-la Briess Cherrywood Malt).
Ohh, I know.. next month's Zymurgy will have something. :)
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I'd try to go as cool as possible and spritz your malt during the process so it doesn't fry
The 15 minute duration seems to be a bit short.
Our club smoked a bag of Munich malt (spread out on trays in a purpose-built smoker) and if I remember correctly, the temp was 180 and we let the grain smoke for about an hour.
Be sure to let your grains breathe for at least a week before using
Good luck
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That's good info Don, thanks! How did that Munich turn out? The breathing part is something I didn't think of.
Drew, if you have smoked malt recipes in the next Zymurgy, I might be on a smoked kick for a while. I'm modeling my beer after "My smoked dark Heart". My local hardware store (lhws?) has a huge variety of woods for smoking, the possibilities are endless.
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I make a batch of cherry wood Munich malt every year and "low & slow is the way to go!" I run my electric smoker, which holds 4-racks & 20# of malt @ 165F for approx. 4-6 hours racking & rotating once every hour. +1 on starting & keeping the malt moist. ;)
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Hellow fellow AHA-ers! I'm trying to smoke my own malt with cherry wood (a-la Briess Cherrywood Malt). I've done a little research, but could use your input. I have a smoker, and I'm going to put my malt in a grill basket, lined with tin foil (with holes poked all around). I read an old Zymurgy with a graph on roasting grains. I believe that I can smoke my grains for 15 minutes at 275 degrees without losing much enzymatic power and/or gaining color. Will this be enough time to get a good smokey flavor? (I want to smoke 40% of the grain for my smoked porter). Also, will it be too much time in the smoker? Thanks for your input.
Check this out
http://forum.northernbrewer.com/viewtopic.php?t=62728&highlight=smoked
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I'm trying to smoke my own malt with cherry wood (a-la Briess Cherrywood Malt).
Ohh, I know.. next month's Zymurgy will have something. :)
So you have hinted... Okay, stop teasing us already! When's it coming?!?!?
;)
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The Smoked Munich turned out great. Smoked it on Applewood. Still have 5 lb that I need to use!