From the HBD Archive
From: ALTENBACH@CHERRY.llnl.gov
Subject: smoked beer
Date: 1992-07-09 16:26:00 GMT

FRANK IN HBD 919 ASKED ABOUT MAKING EXTRACT BASED SMOKED BEER.
IF LIQUID SMOKE IS NOT USED, THEN YOU NEED TO SMOKE AS MUCH SPECIALTY GRAIN
AS POSSIBLE TO GET A NICE SMOKEY BREW. OTHERWISE PROCESS THE BEER NORMALLY,
MOST RECIPE SUGGESTIONS MENTIONED WILL WORK OUT OK. I'VE BEEN SUCCESSFUL
MAKING ALL GRAIN SMOKED BEER, BY SMOKING A SUBSTANTIAL FRACTION OF THE MALT
,BOTH PALE AND MUNICH, ON MY TRUSTY WEBER. THE TRICK IS TO USE A LOW WOOD
FIRE WITH HICKORY OR OTHER FLAVORFUL WOOD. MAXIMIZE THE SMOKE AND MINIMIZE
THE HEAT BECAUSE YOU DON'T WANT TO ROAST THE GRAIN. I IMAGINE A SMOKER
WOULD BE EVEN BETTER FOR THIS, BUT I HAVEN'T TRIED ONE YET. FROM THE
COMPETITONS I'VE ENTERED, THE JUDGES PREFER THAT THICK TONGUE-COATING
SMOKE THE GERMAN IMPORTS HAVE. YOU CAN'T HAVE TOO MUCH SMOKE FOR THEM.
BUT YOUR TASTES MAY VARY. MY BBQ SMOKE PROCEDURE PRODUCES A MORE MILDLY
SMOKED FLAVOR IN BEER THAT GOES GREAT WITH BBQ STEAK OR SAUSAGE. I THINK
A FULLY BODIED MALTY BEER BETTER SUPPORTS THE SMOKE FLAVOR, SO MY FAVORITE
IS RAUCHBOCK.
TOM ALTENBACH

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.