Hey
Anyone ever try to smoke thier own malt? Thoughts? Comments? I was thinking of doing a smoked porter for winter time and would love to try and do it myself.
Cheers,
J
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Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
smoked malt
Yup, I've done it and it isn't too hard. The hard part is getting the level of smokiness that you want as it can be easy to over smoke. As I tend to BBQ a lot, I've get several smokers around that I've used. My favourite is one of those electric models as you can keep the heat down so that there is no or minimal colour change in your malt and you only get the smoke from the wood you want (apple, cherry, oak, hickory, whatever). Charcoal works too, but I've often found that the charcoal itself adds a flavour that you may or may not want. For example, Basques charcoal is primarily made from sugar maple and Royal Oak is Oak. Both are good, but will have slightly different smoke characters that may conflict with say Apple wood.
Easiest way to do it is get some kind of basket/screen to hold your malt. Spray the malt with distilled water (you want to make sure there is no chlorine as I believe you can get some nasty reaction with the smoke) to slightly dampen the malt and then put in your smoker. It is best if the heat is 200F or so, but higher will work you just may get some colour change. Smoke as long as you like. I think the last time I did it was around 30 minutes to an hour. When done, put in a paper bag to mellow for a couple weeks before using.
Not sure if that is much help, but the no-chlorinated water is probably the most important thing to remember.
jcc
Easiest way to do it is get some kind of basket/screen to hold your malt. Spray the malt with distilled water (you want to make sure there is no chlorine as I believe you can get some nasty reaction with the smoke) to slightly dampen the malt and then put in your smoker. It is best if the heat is 200F or so, but higher will work you just may get some colour change. Smoke as long as you like. I think the last time I did it was around 30 minutes to an hour. When done, put in a paper bag to mellow for a couple weeks before using.
Not sure if that is much help, but the no-chlorinated water is probably the most important thing to remember.
jcc