Homebrewing Info

Smoke ‘Em If You Got ‘Em

How to Incorporate Smoke into Your Beer

A Brief History of Smoke

- Historically, smoking malt was the only way brewers could dry grains aside from drying malt in the sun. Kiln drying became more common starting in the 18^th century and eventually took over nearly universally in the mid-19^th century.

- Bamberg, Germany is one of the last vestiges of traditional Rauchbier, still home to the breweries Schlenkerla and Spezial which both produce a variety of smoke beers.

- Today a few breweries like Alaskan (Smoked Porter), Stone (Smoked Porter), and Chuckanut (Rauchbier) are redefining and rediscovering the possibilities of using smoked malt.

General Info about Smoked Beers

- The phenols in wood smoke are antioxidants so they act as preservatives, aiding the stability and longevity of the beer.

- Smoked character goes especially well with malty lagers (Munich Helles, Märzen/Oktoberfest, Bock, etc.), Scottish styles (using a touch of peated malt), and darker, richer ales such as porters.

- That’s not to say you shouldn’t experiment with other styles though! Try blending a smoked beer with other styles to see how you like the result.

- Smoking your own malt opens a wide variety of wood options (apple, pecan, oak, hickory, mesquite, etc.)

Types of Smoke

- Wood-Smoked Grains

            - Beechwood-smoked (Classic Rauchmalt from Bamberg, Germany)

            - Alder-smoked (Alaskan Smoked Porter)

            - Cherrywood-smoked (Briess Specialty Malt)

            - All other varieties – DIY!

- Peat-Smoked Grains

            - Peat is a kind of turf that typically forms in wetlands.

- Peat fires can smolder undetected for years or even centuries. They also contribute significantly to worldwide carbon emissions.

- Many people have a natural aversion to peated character. Be cautious if you use it; start with 1-2% of the grist in a lighter beer and 3-4% of the grist in a darker beer and see how that treats you. That may still be too much for many people.

- Chile Peppers & Spices

            - Chipotle (smoke-dried jalepeño)

            - Smoked Paprika

            - Smoked Salt (Gose?)

- Liquid Smoke

- Be very cautious if you do use it. It can have a charcoal character and good results have not been reported.

How to Use Wood to Smoke Grains

- Prep

- Soak your wood and let it dry

- Rig up a screen or mesh tray that fits in your smoking device.

- Use a spray bottle and chlorine-free water to get the grains lightly damp (not wet). This prevents scorching and allows smoke character to absorb.

- Spread the grain out evenly, preferably less than an inch in depth.

- Smoke

- Use steady, even smoke that is not too hot (no flames or glowing coals).

- Turn the grains every 5-7 minutes for even distribution and absorption.

- Smoke for 15-25 minutes depending on intensity desired (generally shorter for lighter beers, longer for darker beers).

- Age

- Dry the grains in your oven on the lowest setting with the door cracked open

- Store the smoked grains in paper bag for 4-7 days; this lets the grains breath and off-gas undesirable characteristics.

Homebrewed Examples

- Grätzer (50% rauch; 4% ABV; Saaz)

- 33% Rauch (plus mixed grain bill)

- 100% Rauch (100% Beachwood)

- Chipotle Gruit (unhopped; various mulled and fresh spices including chipotle chile pepper and smoked paprika)

Commercial Examples

- Schlenkerla (Beechwood smoked)

- Left Hand Smoke Jumper?

- Alaskan Smoked Porter (?% alder-smoked)

- Hair of the Dog Adam (3.2% Peat)

- Rogue Chipotle Ale (with smoked chipotle chile peppers)