ballzac
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- 18/6/08
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I brewed an oatmeal stout with about 54% Weyermann smoked today. I must say that it is tasting superb and extremely well balanced as wort. However, the smoke flavour is very mild. Even with 100%, it would not come close to being as smoky as an Aecht Schlenkerla Rauchbier. I am aware that some of these flavours may develop as the beer ferments and then matures, but I am highly skeptical that it will ever end up with more than a subtle smoke character. This is the first beer I have mashed using rauchmalz, and hoping there are other alternatives out there somewhere.
Just wondering if there are any other smoked malts (other than peated) available in Australia. I have read good things about Briess Cherry Wood Smoked.
I have actually tried smoking my own grain (not malting it, just wetting bought malted barley, and then drying it out over smoke) using hickory, but it came out really one dimentional. Perhaps if I tried beech or cherry I could get a better result? Really though, for the moment, I'm happy to use commercial grain, but want to know if there are any options other than Weyermann. Even the extract from Craftbrewer is Weyermann.
Like I said, this current beer is gonna come out really nice, but I'd like to be able to push the smoke a bit further and maybe do a heavily smoked Munich Dunkel or something.
If I can't find a strong enough one, the answer is probably to malt my own barley and roast is over beechwood. The main problem with this is that I don't have a mill, so I would have to get it crushed somewhere, somehow.
EDIT: Spelling
Just wondering if there are any other smoked malts (other than peated) available in Australia. I have read good things about Briess Cherry Wood Smoked.
I have actually tried smoking my own grain (not malting it, just wetting bought malted barley, and then drying it out over smoke) using hickory, but it came out really one dimentional. Perhaps if I tried beech or cherry I could get a better result? Really though, for the moment, I'm happy to use commercial grain, but want to know if there are any options other than Weyermann. Even the extract from Craftbrewer is Weyermann.
Like I said, this current beer is gonna come out really nice, but I'd like to be able to push the smoke a bit further and maybe do a heavily smoked Munich Dunkel or something.
If I can't find a strong enough one, the answer is probably to malt my own barley and roast is over beechwood. The main problem with this is that I don't have a mill, so I would have to get it crushed somewhere, somehow.
EDIT: Spelling