premington
Well-Known Member
Does anyone here have experience smoking their grain before milling?
Over the holidays, I had an amazing small-batch stout that my nephew got me for Christmas. It was aged in a bourbon barrel and had a strong smoked flavor. I love smoky/peaty Scotch, so the flavor totally knocked me out! I loved it!
So I got thinking of my own beer. Right now I'm doing a different style, but I've been thinking, in time, of trying a beer from grain. But I wondered how it might come out if I took out, say... 1 lb. of grain and roasted it on a hickory smoker. I have a smoker that spews out ungodly amounts of smoke. My wife used it to dry some homemade sausage, not using hickory. Little did she realize, it totally picked up the hickory flavor, even when it wasn't smoking. I then wondered, how might this taste with beer? I'm concerned about imparting too much smoke flavor, so perhaps 1 lb. would be too much?
But I'm curious to hear if anyone here has experience smoking their grain. If so, how did it come out?
-Paul
Over the holidays, I had an amazing small-batch stout that my nephew got me for Christmas. It was aged in a bourbon barrel and had a strong smoked flavor. I love smoky/peaty Scotch, so the flavor totally knocked me out! I loved it!
So I got thinking of my own beer. Right now I'm doing a different style, but I've been thinking, in time, of trying a beer from grain. But I wondered how it might come out if I took out, say... 1 lb. of grain and roasted it on a hickory smoker. I have a smoker that spews out ungodly amounts of smoke. My wife used it to dry some homemade sausage, not using hickory. Little did she realize, it totally picked up the hickory flavor, even when it wasn't smoking. I then wondered, how might this taste with beer? I'm concerned about imparting too much smoke flavor, so perhaps 1 lb. would be too much?
But I'm curious to hear if anyone here has experience smoking their grain. If so, how did it come out?
-Paul