Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
My brother has recently purchased a new food smoker, and was using it today to smoke a couple butterflied chickens for lunch....... and oh lord was it good. After lunch we cleaned out the smoker ,turned it back on and broke out the bag of oak chips.
I went prepared and took a SS mesh tray (that i used to make the Iron bark smoked malt many many years ago) and a kilo of TF floor malted Marius Otter. Soaked the malt in cold water for 10 min and drained it on the tray.
The oak chips were red wine barrels chipped up, they had a red edge. Once they started smoking, the smell was amazing. We smoked it at about 80 to 90 deg for 2 hours.
Once it was done, and cooled, the malt had a sweet, smokey smell, but not strong. It was a bit caramel, hints of sourdough with a sweet slightly fruity edge....from the red wine i suspect. I cant wait to use it!.
But...............
What to brew.
Open to suggestions
I went prepared and took a SS mesh tray (that i used to make the Iron bark smoked malt many many years ago) and a kilo of TF floor malted Marius Otter. Soaked the malt in cold water for 10 min and drained it on the tray.
The oak chips were red wine barrels chipped up, they had a red edge. Once they started smoking, the smell was amazing. We smoked it at about 80 to 90 deg for 2 hours.
Once it was done, and cooled, the malt had a sweet, smokey smell, but not strong. It was a bit caramel, hints of sourdough with a sweet slightly fruity edge....from the red wine i suspect. I cant wait to use it!.
But...............
What to brew.
Open to suggestions