Lawrence Brewers Guild

Smoked 21#'s of grain for the smoked Porter coming up......here some pics....
2 layers of grain in the smoker....








Wet Alderwood.....







Smoking grains.....








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Great day....smoked at 150-170* for 4 hrs.!!

Andy --

I too plan on roasting and smoking some grains for another big Scottish Ale once the next big grain order comes in.

Any chance you could let me bring some beers out to your place and use your smoker to do it while we drink 'em?

Let me know. :)

Matt

Looking good Andy! I think I can smell the smoke from here! Are you going to show the O'Fallon boys how to make a Smoked Porter?

Matt wrote:Andy --

I too plan on roasting and smoking some grains for another big Scottish Ale once the next big grain order comes in.

Any chance you could let me bring some beers out to your place and use your smoker to do it while we drink 'em?

Let me know.

Matt

Sure thing.....i used Alderwood, hard to find around here. Maybe check HyVee, kinda pricey, but depending on how much grain your gonna smoke will depend on how much wood you need. If you cant find any, a buddy of mine way SE of KC found some for me...let me know.....btw, you will need at least 1 week for the grains to rest after smoking before mashing them..

Bill wrote:Looking good Andy! I think I can smell the smoke from here! Are you going to show the O'Fallon boys how to make a Smoked Porter?

I got to know the head brewer and owners of O'Fallon pretty well this past year. They are very open and honest about their recipes. One day we were kicking back drinking homebrew, and they broke it all down for me. Altho, their Smoked Porter is what inspired me, the recipes are very different. Were using Alderwood to smoke grains with like the famous Alaskan Smoked Porter, where O'Fallons uses a different method/grain........of the two beers, I really enjoy O'Fallons better......

A week long rest after smoking? really? hrm... I guess I won't be brewing right after getting the grain on the next pallet order afterall. I hadn't figured that extra week in at all. I had planned to do all the roasting and smoking immediately after the grain showed up, and then brew ASAP.

As for what wood to use... anybody else have any suggestions, either for where to obtain some cheaply and/or what woods you've used and what characteristics you've gotten? Any resources you can suggest online on the subject? I think I have a small amount of apple wood that I could run through a chipper or something and probably do nicely by -- but I don't know how well apple would work.

Thoughts, anyone? This is definitely new territory for me, so I'm definitely open to getting some good information.

Matt

Matt wrote:
Thoughts, anyone? This is definitely new territory for me, so I'm definitely open to getting some good information.

Matt

Have Shane show you in Radical Brewing by Mosher wood alternatives which he briefly touches on. Shanes got the book. Another book here,

http://www.amazon.com/gp/product/093738 ... e&n=283155

Other alternatives is to used smoked grain like Bamburg or Peated Smoked Malt......Id be very, very careful using Peat tho.....some very, strong stuff and if overdone can lend a nasty bacon effect on your beer.....

Matt came over to smoke some more grains. We used Hickory and this smoke gave a nice, smooth aroma and flavor to the grains......cant wait to try this beer!

Btw......the Smoked Porter has turned out to be one of the best beers so far...

You doing another porter with these grains?

BJ1833 wrote:You doing another porter with these grains?

RIS and a Scottish.......