Just a note to others who might have done this (like me). You can always brew a second version of the beer sans smoke and then blend them to get the smoke level you want. Matt C, sorry but what you did, that's just alcohol abuse.I home smoked some 2-row with hickory. Thank god it was a test batch and not a full 5 gallons. The most awful beer I have ever made hands down It was way too smokey to even finish a bottle. had to toss it...only batch I've ever thrown out.
Drinking liquid smoke...
#21
Posted 20 November 2009 - 06:13 AM
#22
Posted 20 November 2009 - 06:36 AM
I'm not so sure - hickory seems completely wrong for this kind of application.Just a note to others who might have done this (like me). You can always brew a second version of the beer sans smoke and then blend them to get the smoke level you want. Matt C, sorry but what you did, that's just alcohol abuse.
#23
Posted 20 November 2009 - 10:01 AM
#24
Posted 20 November 2009 - 10:13 AM
so you DID use hickory. wow - bold move there.I cut my Hickory bomb with a wimped out stout (first on on the new system).Everybody who tried it liked it.
#25
Posted 20 November 2009 - 12:11 PM
You mind posting the recipe?I brew a smoked ale with 60% rauchmalt that, at it's peak, is in the smokiness range (maybe a bit less) of the Schlenkerla Marzen, which I think is the smokiest of the three.In fact, I've got 5 gallons in the primary right now.
#26
Posted 20 November 2009 - 01:10 PM
#27
Posted 20 November 2009 - 05:57 PM
And it is amazing! First time I tasted some of this malt all I could think of was smoked bacon.Briess has a new cherry wood smoked malt out.
#28
Posted 21 November 2009 - 05:53 AM
I think that in the modern world where everyone now has the option to buy light lagers, strong flavored beers are only for true beer lovers. In the UK and US they drink Bud, in Belgium they drink Stella, at least Germans stay true to drinking from their neighborhood brewery but they choose helles. There's always a percentage who choose the Wee Heavy, the Belg Strongs, the Doppelbocks and Edelstoffs, but it's mostly old guys and beer nerds. When I sat down and drank a delicious Urbock at Schlenkerla, everyone around me was speaking English.It's for the tourists? Why? They don't like good beer in Bamburg? What are they drinking? Bud?
#29
Posted 23 November 2009 - 05:53 AM
hehe,yea, first and LAST time.so you DID use hickory. wow - bold move there.
#30
Posted 23 November 2009 - 08:17 AM
yeah - despite being very popular for smoking things I only use hickory for smoking ribs (and bacon if I ever do that). Even when I do use it I mix it with some other smokewood (apple or pear).hehe,yea, first and LAST time.
#31
Posted 23 November 2009 - 11:39 AM
#32
Posted 24 November 2009 - 07:31 AM
#33
Posted 24 November 2009 - 10:17 AM
#34
Posted 24 November 2009 - 10:21 AM
American Two-Row 3.0 lb 28.0% Black Patent 0.2 lb 1.9% British Crystal 50-60L 1.0 lb 9.3% Cara-Pils Dextrine 0.5 lb 4.7% Weyerman Smoked 6.0 lb 56.1%Magnum Pellet 0.85 oz 11.6% A.A. 60minMash at 152 35 IBUO.G. 1.0531 pack of US-56(forgot to measure F.G last year)It turned out great, one of my best beers (though that may not be saying much) with a smokiness maybe just below that of Schlenkerla's MarzenI made it again this year with a 1.4 L starter of WLP001. I transferred to secondary this last Sunday, but the sample seemed to be lacking the smokiness of last year, though it could reappear when I carb it up. I think the culprit was the extra yeast - the F.G. was 1.010, so the yeast may have scrubbed out the extra flavor - I think yeast can do that.
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