Got a wild hair up my ass a couple weeks ago and smoked 6 lbs of Briess brewer's malt (see pics below).
Problem is, I've never smoked malt before our even used it in a brew, so I'm not sure the best way to go about using it. I've read many of the threads on here dealing with smoked beers along with plenty of recipes, and it seems like most people are using the Weyermann Rauchmalt which has diastatic power. Unfortunately I don't have a cold smoker so this malt was smoked at about 275 degrees for about five hours. That's about the minimum temp with my smoker to get it to smoke. Since this most likely denatured the enzymes, I'm assuming I'll have to use 10-20% as an adjunct only in a lightly hopped brew. I was thinking something along the lines of the Smoking Loon smoked porter recipe on this site or there's one in the AHA site called "brisket in a bottle" that looks interesting. I tasted the malt yesterday and it's pretty good. Sort of bacony and not too strong.
Although I usually do 10 gal batches, I was thinking of limiting this to 5 gals in case it turns out horrible. Can anyone give me any tips or suggestions before I get going on this?
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Problem is, I've never smoked malt before our even used it in a brew, so I'm not sure the best way to go about using it. I've read many of the threads on here dealing with smoked beers along with plenty of recipes, and it seems like most people are using the Weyermann Rauchmalt which has diastatic power. Unfortunately I don't have a cold smoker so this malt was smoked at about 275 degrees for about five hours. That's about the minimum temp with my smoker to get it to smoke. Since this most likely denatured the enzymes, I'm assuming I'll have to use 10-20% as an adjunct only in a lightly hopped brew. I was thinking something along the lines of the Smoking Loon smoked porter recipe on this site or there's one in the AHA site called "brisket in a bottle" that looks interesting. I tasted the malt yesterday and it's pretty good. Sort of bacony and not too strong.
Although I usually do 10 gal batches, I was thinking of limiting this to 5 gals in case it turns out horrible. Can anyone give me any tips or suggestions before I get going on this?
View attachment 1444926913458.jpg
View attachment 1444926953312.jpg
View attachment 1444926972363.jpg