[rodwha]

Going over beers I'm intrigued by but haven't brewed I came across smoked beer. I love to BBQ and checked out what to do. I use mostly oak with a bit of mesquite and hickory. What I read about all three of these woods is that they are strong and to go lighter on the amount of grain.

Duration also was important (20-60 mins). If it is indeed powerful I figured I'd do 30 mins. I'd do this once smoking my food was completed and the fire was dying to reduce the heat.

I also read that soaking the wood in water and allowing to dry was ideal. I used to do this with my smaller pieces but didn't notice it worthwhile.

So what exactly is lighter? I'd want the smoke character to be upfront but not like licking charcoal as I found out when smoking rabbit on just mesquite. This would be for a 5.25 gal batch, though I'd start with a 2.5-3 gal test batch.

Then there is the backbone. Almost seems more appropriate to be a darker beer.

[reverseapachemaster]

15% mesquite smoked grain will give you a very prominent smoked flavor. It's going to depend a little on how much smoke you can infuse into the grain and how fresh it is when you brew with it.

[hopfenundmalz]

I haven't smoked grain with mesquite, yet, but the Briess Mesquite Smoked Malt has a nice sweet smoke flavor.

Shiner made a beer called Smokehouse a few years back that used mesquite smoked malt. It was a light colored lager.

[rodwha]

MoreBeer used to carry that malt but apparently dropped it. Should have tried it while they had it, though this will be fun no doubt!

[jeffy]

Mesquite smoke has a very strong flavor, so you have to chose a style that will complement it.  I would think dark and roasty would be best.

[reverseapachemaster]

Mesquite smoke has a very strong flavor, so you have to chose a style that will complement it.  I would think dark and roasty would be best.

I made a saison with it and it worked really well. I could see it complementing dark beers as well.