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Author Topic: burning black malt  (Read 983 times)

Offline fredthecat

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burning black malt
« on: March 02, 2022, 08:52:46 am »
I want an element of true charcoal, real "burnt" taste.

What do you think about taking an ounce of black malt and setting it on fire or cooking it in the oven at ~450F for more time?


Offline BrewBama

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Re: burning black malt
« Reply #1 on: March 02, 2022, 09:05:46 am »
I’d do it out on the grill so I wouldn’t stink up the house.

Offline Iliff Ave

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Re: burning black malt
« Reply #2 on: March 02, 2022, 09:06:49 am »
Why not use burned charcoal?
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Offline fredthecat

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Re: burning black malt
« Reply #3 on: March 02, 2022, 12:23:30 pm »
I’d do it out on the grill so I wouldn’t stink up the house.

yup, i want a smoke element

Why not use burned charcoal?

hmm. i have a rudimentary grill, but i could take some good charcoal and add it to hot water and see how it smells/tastes.

you mean charcoal as is, or charcoal that has been on fire?


« Last Edit: March 02, 2022, 12:25:20 pm by fredthecat »

Offline Iliff Ave

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Re: burning black malt
« Reply #4 on: March 02, 2022, 12:27:54 pm »
I’d do it out on the grill so I wouldn’t stink up the house.

yup, i want a smoke element

Why not use burned charcoal?

hmm. i have a rudimentary grill, but i could take some good charcoal and add it to hot water and see how it smells/tastes.

you mean charcoal as is, or charcoal that has been on fire?
Probably some that has been half burned? I have no idea really just throwing something out there...
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Offline reverseapachemaster

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Re: burning black malt
« Reply #5 on: March 04, 2022, 08:26:02 pm »
Why not add a little smoked malt?
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