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Smoked Malt, Home-smoked malt.
  • Evan_BEvan_B
    Posts: 312
    Has anyone smoked their own malt at home?

    I have rigged up a cold smoker using an old BBQ, 1 quart paint can, an aquarium pump and some 1/4'' Bev line.

    I am planning to test this thing out later when it cools down outside. I know that the grain will absorb the smoke character better if soaked in water. Is there a minimum/maximum time need to soak the grain? I was going to soak for probably 30 minutes. This first run of smoking is utilizing some Pilsen Malt and Pecan wood chips. Will try and keep the smoke going for 1.5-2 hours, and then will stick the malt, in a pan, into an oven on low for about an hour to toast and dry it.

    I guess I don't have a specific question, and I am just fishing for some "open source brewing knowledge" on the subject.

    Thanks!
    Amigo, lay them raises down.
  • ceanntceannt
    Posts: 47,225
    The cold smoking is the way to go .... I smoked some malt over hickory in my smoker with just a tiny amount of charcoal to keep the heat down . 2 hours should be enough. The important thing ... after smoking ... and in your case also toasting ... don't brew with it right away ... allow it to mellow out for a couple weeks first
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • Evan_BEvan_B
    Posts: 312
    Thanks. I don't even know if I'll use this for a brew or not. Just wanted to test the smoker, but I am sure this two pounds of pilsen will find its way into my Gotlandsdricka when I brew it.
    Amigo, lay them raises down.
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    I don't think much if any soaking is required. You aren't trying to make a crystal malt. A quick dunk and/or just hit it with a mist from a spray bottle a couple times during the smoke. You are just giving the smoke a wet surface to stick to. I have a small, maybe 1/2 gallon, pressure spray can that I use for watering small plants and spraying liquid fertilizer on established plants that would work great.
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  • JerryJerry
    Posts: 72,164
    What Jeepin' said. You can soak, but if you just want a little smoke flavor it's not necessary. It would be really cool to make crystal in a smoker, but you'd need to get the temp up to a good mash point and then to a roasting temp.
  • scoobscoob
    Posts: 16,617
    I think I started a thread a while back on home smoking malt, I could be mistaken though, when I get home and on the computer I will see if I posted one or not.
    Jesus didn't wear pants
  • JerryJerry
    Posts: 72,164
    scoob said:

    I think I started a thread a while back on home smoking malt, I could be mistaken though, when I get home and on the computer I will see if I posted one or not.


    Someone did, if it wasn't you, you posted a lot on it.
  • scoobscoob
    Posts: 16,617
    At any rate, I smoke mine on metal screens that I folded up into cookie sheet like things for some strength.
    Jesus didn't wear pants
  • Evan_BEvan_B
    Posts: 312
    I found some smaller, adjustable window screens lying around that I clean up and they hold about two pounds of grains, and also fit the re-purposed BBQ perfectly!


    At any rate, attempt to cold smoke no. 1 was kind of a failure. I think I need a more powerful ignition source. My crummy lighter wasn't enough to keep a constant supply of smoke. I will pick up a butane lighter tomorrow and give that a shot.
    Amigo, lay them raises down.
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    Look in the BBQ forums out somewhere on the world wide intertube for the coffee can soldering iron cold smoker. I think Jerry, Fry, or someone here also has experience with it.
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  • FuzzyFuzzy
    Posts: 46,034
    Evan_B said:

    I found some smaller, adjustable window screens lying around that I clean up and they hold about two pounds of grains, and also fit the re-purposed BBQ perfectly!


    At any rate, attempt to cold smoke no. 1 was kind of a failure. I think I need a more powerful ignition source. My crummy lighter wasn't enough to keep a constant supply of smoke. I will pick up a butane lighter tomorrow and give that a shot.



    Look in the BBQ forums out somewhere on the world wide intertube for the coffee can soldering iron cold smoker. I think Jerry, Fry, or someone here also has experience with it.



    http://homebrewforums.net/discussion/115#Item_7
    "Oh, you were serious? I was drunk."-C_B
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    Ok @Evan_B, it was @FromZwolle
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  • ceanntceannt
    Posts: 47,225

    Ok @Evan_B, it was @FromZwolle



    Thanks jeep ... I couldn't remember
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • Evan_BEvan_B
    Posts: 312

    Evan_B said:

    I found some smaller, adjustable window screens lying around that I clean up and they hold about two pounds of grains, and also fit the re-purposed BBQ perfectly!


    At any rate, attempt to cold smoke no. 1 was kind of a failure. I think I need a more powerful ignition source. My crummy lighter wasn't enough to keep a constant supply of smoke. I will pick up a butane lighter tomorrow and give that a shot.



    Look in the BBQ forums out somewhere on the world wide intertube for the coffee can soldering iron cold smoker. I think Jerry, Fry, or someone here also has experience with it.



    http://homebrewforums.net/discussion/115#Item_7


    YESSSSSSSSSSSSSS!!!!!

    Will start looking for a woodburner at Michael's after work. Thank you!
    Amigo, lay them raises down.
  • ThymThym
    Posts: 100,768
    I think I posted my fuzzy inspired build thread on here as well. Worked well for small stuff.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    I've been close to trying this iron in a can method for cold smoking cheese(note to self: make another batch of cheese). And then a friend gave me a round electric conversion element that almost fits in my 22.5" weber. I think it's made for a brinkmann. Eventually I'll make a riser or rewire the plug so that it fits and I can cold smoke with chips in a box.
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  • JerryJerry
    Posts: 72,164
    I made a little think that didn't work back then, did I post pics? I hope not, it didn't work.
  • N_ClarkN_Clark
    Posts: 956
    Since I'm still doing extract brews and just adding grain via partial mash, I thought I'd try smoking up just a pound or two over hickory since I'll be smoking bacon next weekend. Wanted a lighter style than a porter though...wondering about a style where smoke notes would work perhaps with another element? I love these beers aged in whiskey or bourbon barrels but i don't have access to that. What about a black tea? I like lapsang souchon which is a really smoky black tea.
  • ThymThym
    Posts: 100,768
    N_Clark said:

    Since I'm still doing extract brews and just adding grain via partial mash, I thought I'd try smoking up just a pound or two over hickory since I'll be smoking bacon next weekend. Wanted a lighter style than a porter though...wondering about a style where smoke notes would work perhaps with another element? I love these beers aged in whiskey or bourbon barrels but i don't have access to that. What about a black tea? I like lapsang souchon which is a really smoky black tea.



    stay away from anything with any real hops notes to it. the hop flavor and aroma does not meld well with smoky/peaty. you could probably use an alt style base or something kinda malty and boozy without much roasted malt or chocolate in it...
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 47,225
    A Red Ale lends itself very well .... go light on the hops .... hickory smoke does magic things in them
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.