36 replies to this topic

[Big Nake]

I have not used any ingredients for "smoke" in a beer.  I have had a few beers made by local homebrewers that were "smoked Belgians" and such and I enjoyed the smoke but not the "Belgian" part.  I have added oak to a Scottish beer which was okay but I may have overdone the wood.  So as my mind wanders, I'm envisioning an ale with a color around 12 to 15 SRM, fermented with 1056 or maybe 1272 and one decent hop charge at the beginning of the boil and then some percentage of [something you guys are going to suggest] so I can get a low undercurrent of smoke.  Years ago there was smoked malt or peated malt but now I hear about all kinds of products designed to do this and also resourceful homebrewers that smoke their own malt.  What product would suit my tastes and how much would I use in 5 gallons to get a hint of smoke?  As far as making it myself, I have three Weber charcoal kettles at my disposal.  You would have to explain how it's done as if I were 4 years old.  Crush it first?  Wet it?  Let it de-gas afterwards, etc.  I would actually prefer not to make my own come to think of it.

 

In my searching, I found https://www.rebelbre...the-pound/]THIS[/url].

 

 

 

[MtnBrewer]

Paging Mr. Peat!!  

Intense smoke flavor

This would scare me off. I enjoy a mild smoked flavor in some beers but it's easily overdone. From that standpoint, my advice would be to avoid peat-smoked malt. Instead, Weyermann beechwood-smoked malt is much milder, to the point that it can be used up to 100% in the grist of something like a rauchbier.

[Mya]

Paging Mr. Peat!! This would scare me off. I enjoy a mild smoked flavor in some beers but it's easily overdone. From that standpoint, my advice would be to avoid peat-smoked malt. Instead, Weyermann beechwood-smoked malt is much milder, to the point that it can be used up to 100% in the grist of something like a rauchbier.

the peat smoked malt always reminds me of my old Lionel electric train transformer   my LHBS sells home-made applewood smoked 80L Cystal malt, really goods stuff     edit to add, Wright's brand natural liquid smoke in a very small qty, like 1/2  a tsp in a 5 gallons batch is OK

Edited by MtnBrewer, 21 August 2013 - 09:52 AM.

[Big Nake]

So use the Briess stuff at or below 5% or go with the Weyermann stuff?  I saw the Weyermann smoked malt on the Rebel site as well but then all of this begs the question of how much.  Thanks gang.

[positiveContact]

I think I used weyermann.  1 lb for a 5 gallon batch of brown ale.  It was fairly subdued.

[HVB]

I used 13% in this recipe https://www.brews-br...rown/?hl=smokey  it was smokey but I do not think it was over the top.  TheGuv can add his comment on the beer if he wants.

 

I have 25# of Weyermann so that is what I used.

[Poptop]

the peat smoked malt always reminds me of my old Lionel electric train transformer
 
my LHBS sells home-made applewood smoked 80L Cystal malt, really goods stuff
 
 
edit to add, Wright's brand natural liquid smoke in a very small qty, like 1/2  a tsp in a 5 gallons batch is OK

 

Your description is ever so spot on.

 

As I was reading Ken's thread, I thought of liquid smoke too.  I haven't used it in beer but a little goes a very long way rubbed onto meat and poultry.

[MtnBrewer]

the peat smoked malt always reminds me of my old Lionel electric train transformer

Phenolics. That's why Scotch ales can taste smoky even though there is no peat malt in them.

[Big Nake]

I think I might experiment with the Weyermann since I trust them for so many of my other grains.  I might shoot for something in the 5-10% range to see how it goes.  If it's too low, I'll still have a nice batch of beer but if it's too much... oogie. 

[HVB]

I think I might experiment with the Weyermann since I trust them for so many of my other grains.  I might shoot for something in the 5-10% range to see how it goes.  If it's too low, I'll still have a nice batch of beer but if it's too much... oogie. 

 

I think that 5 - 10% smoke malt would give you what you want.  If you are looking for just a kiss of smoke I would lean towards the 5% side, maybe 7% ish and see how that is before you dive all the way in.

[armagh]

Briess makes a cherry-wood smoked malt.  I've used it in small doses in porters. 

[Big Nake]

Briess makes a cherry-wood smoked malt.  I've used it in small doses in porters. 

That was the one I linked to but MTN thought the "intense smoke flavor" raised a red flag.  I would have no trouble trying it and I do like the sound of it but I might be inclined to go with less than 5% with that particular product.  I would actually look forward to just ordering either of these and sticking my nose in there to see how it smelled.

[positiveContact]

I used 13% in this recipe https://www.brews-br...rown/?hl=smokey  it was smokey but I do not think it was over the top.  TheGuv can add his comment on the beer if he wants.

 

I have 25# of Weyermann so that is what I used.

 

smokier than what I made but not over the top.  i liked it!

[Big Nake]

On a recent order, I picked up a pound of Best Malz smoked malt.  Using a ½ pound in a 5 gallon batch with 10 lbs of grain would put me at 5%.  I was considering making it an amber ale of sorts (SRM 10-15) with hops up front but not many added late so the smoke could come through.  Maybe call it more like a "smoked dark ale" because "amber" suggests more hops.  Maybe something like...

 

8 lbs Pale Ale Malt

1 lbs Munich 10L

8 ounces Crystal 60L

8 ounces Best Malz Smoked Malt

1 oz Carafa

6.5 to 7.0 AAU of Magnum for 60 mins

1272, Pacman or San  Diego Super Yeast

 

This is just stream-of-conscienceness so feel free to twerk tweak away. 

[matt6150]

Oh cmon put the whole lb. of smoked malt in there!

[Big Nake]

Oh cmon put the whole lb. of smoked malt in there!

I don't want to lick an ashtray.  I heard 5% for "faint smoke" which is what I'm after.  I also realize there are different smoked malts and some are more "intense" than others.

[HVB]

I would go to 3/4. I really do not see that being an ashtray. at that level. Smoke will also fade with time so if you plan to let it age any I would keep that in mind.

[jayb151]

I made my Barley wine a few years ago. I ran out my 5 gallon batch of BW, then added 1lbs of Briess cherrywood smoked malt. I ended up with a 4.5% smoked bitter that was fantastic! I wish I had some more of it around. 

 

It had a pretty strong smoke to it, though I wouldn't say it overpowered. You might want to stick with the .5lbs. I would go with the whole lbs though! 

[Big Nake]

Hmm, some say ½ pound, some say ¾ pound and JayB says 1 pound.  I want subtle smoke.  I want a whisper of smoke, a hint of smoke, a zephyr of smoke.  Remember the scene from Sideways where he's describing all of the nuances of the wine?  That's what I'm looking for.  A smoldering undercurrent of smoke... that's it.  Thoughts? 

[Mya]

Hmm, some say ½ pound, some say ¾ pound and JayB says 1 pound.  I want subtle smoke.  I want a whisper of smoke, a hint of smoke, a zephyr of smoke.  Remember the scene from Sideways where he's describing all of the nuances of the wine?  That's what I'm looking for.  A smoldering undercurrent of smoke... that's it.  Thoughts? 

depends on the smoked malt, some are way more intense than others, you might want to sample some of each first