[brewmasternpb]

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.

[Hokerer]

These might help...



...sorry, couldn't resist 

[brewmasternpb]

I deserved that...
I should probably try other forums

[dbeechum]

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.

[dontblake]

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

[brewmasternpb]

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.

[Beertracker]

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. 

[babalu87]

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

[enso]

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?!?!?


   

[dontblake]

The Smoked Munich turned out great.   Smoked it on Applewood.  Still have 5 lb that I need to use!