Smoking Malts At Home - Tips, Tricks & Lessons Learned
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- Опубликовано: 25 июл 2024
- I recently brewed a marzen style rauchbier inspired from a recent trip to Bamberg Germany known globally for their intense smoked lagers. Wanting to try my hands at the style I decided to break out the homebrew equipment and the charcoal smoker and learn how to smoke my own malts. This video is going to be a lessons learned type video identifying some of the advantages of smoking your own malt as well as some handy tips I learned during the process. Hopefully this helps some of yall heading down the same road of brewing adventure that I went down.
if you are interested in how this beer turned out check out the follow up homebrewing video: • Home Smoked Rauchbier ...
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You mentioned you added your malt straight to the mash tun. Did you mill the grain before smoking it then?
Good catch! Yes I did. That's actually something I should have put into the video but i couldnt find any sources to back up my assumptions. I beleive milled grain should create more surface area allowing more smoke exposure resulting in a enhanced smoke infusion (as opposed to un-milled grain). However, I wasn't sure so i didnt include it.
@@LifeIsBrewtiful I would assume the same thing! I couldn't tell though. Let us know how it turns out and whether or not you would cut back on the smokiness. I just got a smoker so I'm learning, but I'd like to make a Scottish ale this winter with home smoked grain.
Gladly my friend. It probably still has a while to go before it fully lagers but I cant wait to get it in a keg and post that video up. Btw that Scottish ale sounds amazing. I bet a light touch of smoke would do wonders for that beer style. Happy brewing, cheers!
Great video!
Thanks!! I'm wanting to do a smoked Belgian tripel, just got a smoker today. Looking forward to my first experiment!
Amazing! Thanks for the tips... That definitely will help me out on smoke my own brew. Smoked Beers is fantastic! I'm from Brazil and unfortunately smoked beers are not that popular in here.. And that means smoked beers are f*cking expensive here
Glad to help! Hopefully it turns out well. IMO its well worth it to smoke your own malts as opposed to buying pre-smoked.
I'm impressed, I made a smoky porter last year with off the shelf ingredients. It was a big hit. I can't even imagine what this will be like. Need to know more
Give it a try my friend! It was a lot of fun and the customization possibilities are endless. If you have any questions let me know and I'll do my best to help! Cheers.
Beautiful. Thanks !
Thank you very much!
Right on man! Never smoked grain before, but definitely sounds way better and more custom! that’s awesome! this is very interesting! Excellent video! Thanks for sharin! Cheers 🍻
Yeah bro! The options are endless! I love smoked beer and will take any chance I can to boot up the smoker haha so hopefully this helps inspire people to try it themselves later on. Thanks for stopping by bro. Cheers!
Nice.....I remember our little chat when you were going to smoke your own malt. Hope it turns out the way you are intending it to
Cheers Anthony
Hell ya! I'm surprised I actually got this out that soon haha and speaking of that chat should be finished pretty soon! I cant wait!
Just brewed a Rauchbier with 50% beechwood Rauchmalz from Weyermann. Props for rolling your own!
Thank you very much! It was a lot of fun. If you have the equipment I would def recommend you try it yourself for your next smoked beer. It really adds another level of enjoyment to the brew day. Thanks for stopping by. Cheers!
Tomorrow I brew this and I want the beer to be very very smoked.
Good luck! Make sure to keep the temp low and the smoke constant for as long as you can. Please let me know how it turns out. Cheers!
@@LifeIsBrewtiful yes, OK I just burn it. 😂
I am currently smoking some malt but even after 2 hours I'm not getting any smoke smell or taste from it . Any suggestions ?( I did made the malts moist )
I only have a limited amount of knowledge on this matter so take what i say with a grain of salt, but there could be a few different reasons 1. Maybe the wood type you are using has a mild charachteristic and isn't showing through enough? 2. Is your smoke output constant and thick enough? You really want the smoker chugging without being too hot 3. Are they full or crushed grain? My theory was to smoke them crushed so that there would be more surface area getting exposure to the smoke.
Hopefully one of these things help. I'm sorry you are having such complications. Best of luck!
@@LifeIsBrewtiful I'm using bercheood and apple
I used apple too that should be coming through strongly. That was actually the most notable flavor in mine from the smoke. My only suggestion is to try and push the length and smoke volume intensity up and hopefully it sticks. Sorry I couldn't be more helpful on this.
*also I fixed a typo earlier. That should have said take what I say not take what u say haha sorry about that.