Smoked Malt choices

[Sir Brewsalot]

I'm looking to brew a Smoked Porter - actually, a commercial scale-up of a homebrew batch I did several years ago using Weyermann's Smoked Malt.

This time, I have a choice of Weyermann's Smoked Malt or Peated from Fawcett. Has anyone used either of these before, and can you provide any info on what one might be like versus the other? Specifically, comments on percentage used for each, intensity/smoke character (or as I've heard it said, "tar" vs. "campfire")... all would be appreciated.

Thanks,
Scott

[BeerBoy]

Ever consider smoking your own pale malt? Or perhaps you've got a BBQ guru in the 'hood who would be happy to smoke 'em for ya in exchange for a few bottles? You'd have to smoke-up a few test batches (type of wood, contact time, what quantity works to achieve your desired beer, etc.) but then you'd have control over the "power of smoke." We went this route with a smoked porter and the results were a sublime delight - great balance, subtle smokiness and easy to drink. Or, if that's too much work, I do like the Weyermann Rauch Malt. Just another opinion...

[Sauce]

IMHO I wouldn't use peat smoke malt for anything, even Scottish/Scotch ales. The smokiness is much more medicinal/bandaid-like than the woody quality you get from bamberg (beach or birch I think) smoked malt.

Also, your percentage of peat smoked malt is MUCH lower for a similar flavor threshold than german smoke malts.


JackK

[Sir Brewsalot]

While there are undoubtedly lots of BBQ gurus in this here 'hood, dialing in something like this (either personally or with help from said bbq guru) is a bit more than I'm willing to get into for this one - especially if I'd like it to be close to repeatable.

I'm thinking the Weyermann Peat Smoked was what I did the pilot batch with, but I'd have to check my notes...and that would mean getting up... and driving across town. Definitely had some acrid qualities that required some balance by the rest of the beer - That, and keeping the % low as you say Jack... any guesses on what percent you've used/seen used?

Thanks!
Scott

[BigWilley]

Buy the different smoked malts from a homebrew shop and smell them, then chew them, then soak them in some beer and taste them. Peat is very disinctive and you will probably either love it or hate it. If you do use peated, go small as a previous poster stated less is more with peated. Rauch is probably a better choice. I dont believe I have ever tasted a comercial example with peat, although I am sure they are out there. Alaskan Smoked Porter which is without question the benchmark for all smoked beers (simply count the medals and taste the beer) is brewed with alder smoked malt. Stone Smokred porter is also very good and although i dont know what they use it isnt Peat IMHO. On the other hand I brewed a Scotch ale on my homebrew system , 1/4 lb for 10 gallons with peated malt that I truly enjoyed. if you want more mass appeal use something other than peat. Just my 2 cents!

[kugeman]

If you change your mind about smoking your own malt give me a holler. I've been producing a hand-smoked porter on and off for a couple of years. It's not as hard to do as you might think, and I infinitely prefer the quality of malt smoked over fruit woods to the harsh quality I usually taste from commercially smoked malt.

[Sir Brewsalot]

Just learned from my malt supplier that Weyermann apparently does not make a peat-smoked malt. Theirs is beechwood smoked (not to be confused with "beechwood aged" I suppose...). I plan to use it at 5-10% of the grain bill, depending upon how it tastes, and any other feedback anyone here cares to offer.

Regarding the home-smoked malt prospects, I'll keep you in mind. I suppose I'd need to get a smoker as a first step.

Thanks everyone!
Scott

[Captain Mullet]

Alton Brown, Food Network. The cardboard box smoker.... If you haven't seen it check it out on his section of the food network.

If you have, Imagine a refrigerator box, a bun pan rack, and 20 bun pans filed with pale malt, the electric smoker, and in 30 minutes you could smoke a good 100 pounds of malt easy.

[crassbrauer]

Although I like the Bamberger smoked beers (beechwood-smoked), I once had a mesquite-smoked beer. It was fantabulous. I must admit, I'm prejudiced because I grew up eating mesquite-smoked BBQ. Also, I've read that the smoked porter from The Alaskan Brewing Co. is smoked with alder wood. Apparently, it's one type of wood used to smoke salmon in Alaska. Therefore, if you're planning on a smoked beer from homemade smoked malt, perhaps a regional variety of wood already used for BBQing or smoking food might be interesting. Just a thought.

[Chris Garrett]

I use Simpsons Peated Malt in my Scotch Ale. It's a great UK malt, but a little does a lot... It took a long time to find the balance.

[Øl-sheik]

I currently brew with weyermann malt from bamberg in a wheat bock, 25-30 % is my percentage, the taste is delicate but you can easily detect and name it, so it slightly stays in the front of all taste impression

hope this helps

[lhall]

Home-smoking is the way to go. I made test batch of a smoked beer using rye smoked with apple wood and alder, it was fantastic. One day when we have the fortitude I want to make it on our 10 bbl system. I think that the same people who love barbeque would love a smoked ale, but I haven't had the courage yet to make a big batch.

[pennbrew2]

Alaskan Smoked Porter which is without question the benchmark for all smoked beers

Um..., I would certainly question that.

---Guy

[BigWilley]

Alaskan Smoked Porter: Most medals of any single beer at the GABF and multiple medal winner at the WBC. What smoked beer (that's actually available) is a better benchmark for the quality and balance of the smoke flavor?

[pennbrew2]

Personally, I'd use the original as my standard: Aecht Schlenkerla Rauchbier Maerzen from Bamberg, Germany.

---Guy

[Larry Horwitz]

gotta agree myself...Alaskan porter is not the benchmark...they are the only brewery to use adler wood smoked malt....most everyone else uses beachwood. just 'cause they've won more medals at the GABF doesn't mean anything. Have you ever judged at the GABF? I have, and I am here to tell you that a beer can be championed to the final round...especially if it has such a unique flavor profile.

German Rauch Biers like Schrenk would be the benchmark.

don't ever use peat in beer. it's for scotch. It tastes like ink / metal. Scottish brewers don't use it. Every wonder why?

I love the Weyermann smoked malt...and you can use it up to 100%. Look at their web site for info in its use. Oh...and Weyermann is in Bamburg!

[Sauce]

Sir Brews original post was concerning brewing a "Smoked Porter"

With that in mind Big Willy is correct in his statement that Alaskan Smoked Porter IS the benchmark .

Smoked Porter and traditional Rauchbiers are two entirely different animals..ERR, beers.

[Larry Horwitz]

Alaskan Smoked Porter which is without question the benchmark for all smoked beers (simply count the medals and taste the beer) is brewed with alder smoked malt

Perhaps for Smoked porter...but not all smoked beers.

anyway, good luck with the project!

[BigWilley]

I will admit the "all smoked beers" was an overstatement. For Porters I will stand by the statement. I may have been overzealous since I had recently consumed a bomber of Alakan Smoked porter. I will say that terms like "Original" and Brewed Since (insert date)Have little meaning to me. I always respect tradition, but what is best now is more important to me. I have not tried the German example in quite some time, but I always enjoy smoked dark beers more than other styles, just my taste. I feel the darker styles complement the smoke flavor better. Also I hesitate to judge imports as they dont usually get handled in the best way. Of course domestics can be subject to abuse as well. Alaskan holds up well as the vertical tastings prove. Im sure you wouldnt go wrong with either beer. The whole smoked category is illusive to define since it encompasses so many styles within styles. It is so easy to overwhelm a beer with smoke. Cheers to all brewers everywhere who even attempt the style, let alone produce something exceptional. I am also prejudiced towards american beers to a fault.. sorry. I also enjoy and appreciate the fact that Alaskan has their malt smoked to specs locally. No easy feat. Brewpub brewers such as myself are definately capable of pulling it off on a small scale and I believe this thread has inspired me to recruit my Dad (BBQ Smoker extrordinaire) to help me bre up a batch for the fall. i will post the methods and results and would appreciate any pm tips. Cheers!