Thanks for watching! Have you had any good smoked beers recently? Have you tried this malt? Let me know Also don’t forget to check out HELLBREWS ua-cam.com/users/Hellbrews 🤘🏼🍻
I did a campfire stout that came out awesome. In addition to the malt, I aged some oak with Mezcal and added that in secondary. Gave it some really interesting depth.
Schlenkerla's Doppelbock is one of my favorite beers. Love a good smoked beer. Favorite one I've brewed was a (mildly) sour smoked porter. Tasty tipple, and amazing for cooking!
@@HopsANDgnarly It's worth trying at least once (but I love smoke)! Brad Smith recently interviewed their brewmaster on his podcast. ua-cam.com/video/7phIHibJ9Ck/v-deo.html
I find that you can pretty much go all in with all of those smoked Viking malts without overwhelming the flavour and I brew nearly all of my rauchbiers with over 90% smoked malt these days. The only one to watch out for is peat smoked malt which is much more intense.
Alaska smoked porter is my favorite smoked beer. Never brewed a smoked beer so far but a smoked porter is on my wishlist. You made it go up a few spots. Thanks for the inspiration. Looking forward to your next video.
I'm making one again soon. Did 20% of local Alder Smoked Malt the last time and I don't know if I want to increase yet or not. Might go with Dieter around 68 because my basement isn't quite cool enough yet to brew a lager.
Sounds amazing! About a year ago I brewed a kveik ale with I think 50% Sugar Creek Stjordal malt. Way too smoky, but then I forgot about it for about a year and it was pretty nice actually. My local haunt Gravely Brewing does a great smoked lager, which has made me want to give it a shot again. I may have to grab some beechwood smoked malt and give it a try!
Awesome video! If you liked smoked beers you definitely should check out Grodziskie which originated from Poland. It's made with 100% oak smoked wheat malt which gives really different aroma and taste than beechwood. Still smoked but less ham like I'd say. It's even called chapagne of the north :D low abv and refreshing.
I made a German smoked beer in the past, tasted like an ash tray as I overdid it. I almost threw it out but after 12m it was fantastic and complex when drunk in small amounts.
Never made a smoked beer before, how fresh do these need to be? Im just wondering does the smoke come through after like a month or two in the keg? I would think it would be similar to hop's were over time the aromas may not be so pungent.
Great question! It’s been in the keg for over a month now and still shining through. I do wonder if it mellowed while conditioning because I didn’t really sample it then.
From my understanding reading up on beer storage/aging, smoked beers contain phenol compounds that will let it age better for longer than regular beers! I've only tried one with a second recently bottled. The first has aged well for at least 8.5 months so far, coming from autosiphon/bottling bucket/bottle conditioning process-wise.
The smoke compounds aren't as volatile as hops. It MIGHT fade over time, but you'll probably have normal oxidation issues before that. To put it in perspective, peat smoked whiskey will still have the smoky phenolics more than a decade down the road. The intensity fades, but it takes a lot of time.
Thanks for watching! Have you had any good smoked beers recently? Have you tried this malt? Let me know
Also don’t forget to check out HELLBREWS ua-cam.com/users/Hellbrews 🤘🏼🍻
Never tried this smoked malt , but now won’t to , just ordered some , I’ll give it a try .
I did a campfire stout that came out awesome. In addition to the malt, I aged some oak with Mezcal and added that in secondary. Gave it some really interesting depth.
Thanks for the invitation Dan, it was a great pleasure to collaborate, and I’m brewing that smoked soon! 🍻🍻🦇
Hell yea! Thanks dude!
That's a really interesting brew!! You really do help visualize the flavor when you describe the food pairings! Cheers!
Cheers dude 🍻
Schlenkerla's Doppelbock is one of my favorite beers. Love a good smoked beer. Favorite one I've brewed was a (mildly) sour smoked porter. Tasty tipple, and amazing for cooking!
Looks like my local liquor store has that Dopplebock, I'll give it a try! And a smoked sour is definitely on my list to brew. Cheers
@@HopsANDgnarly It's worth trying at least once (but I love smoke)! Brad Smith recently interviewed their brewmaster on his podcast. ua-cam.com/video/7phIHibJ9Ck/v-deo.html
Awesome video, looks like the beer turned out great! Wish we had smell-o-vision for this one 🍻💨
For real! Cheers guys!
Vis Major!! Tom and Lindsay are the best 🙌
🙌🏼🍻
Another great video !! Thanks Dan .
Made a Gratzer and cold oak smoked the uncrushed white wheat myself. Turned out excellent. Even did a black Gratzer with some midnight wheat mixed in.
Sounds like a blast!
100% smoked malt?! You are brave sir! Glad it turned out good to your liking. Very interesting brew!
Thanks for watching! Cheers!
I find that you can pretty much go all in with all of those smoked Viking malts without overwhelming the flavour and I brew nearly all of my rauchbiers with over 90% smoked malt these days. The only one to watch out for is peat smoked malt which is much more intense.
I’m stoked to try some more from Viking so that’s good to know. I think I’ll stay away from peat for now 🍻
Alaska smoked porter is my favorite smoked beer. Never brewed a smoked beer so far but a smoked porter is on my wishlist. You made it go up a few spots. Thanks for the inspiration. Looking forward to your next video.
Right on! Cheers!
I'm making one again soon. Did 20% of local Alder Smoked Malt the last time and I don't know if I want to increase yet or not. Might go with Dieter around 68 because my basement isn't quite cool enough yet to brew a lager.
That’s a good choice I like Dieter. I’d be curious to try Alder that’s pretty unique
Now I'm craving a smoked beer! Haven't had one in a while. Cheers.
I think I shall try this one! Sounds super interesting, cheers 🍻
That'd be awesome! Stoked to see how it turns out!
Sounds amazing! About a year ago I brewed a kveik ale with I think 50% Sugar Creek Stjordal malt. Way too smoky, but then I forgot about it for about a year and it was pretty nice actually. My local haunt Gravely Brewing does a great smoked lager, which has made me want to give it a shot again. I may have to grab some beechwood smoked malt and give it a try!
It's tough to figure out what some of these malts will do to a beer! Beechwood seems like a safe bet for any style. Let me know how it turns out!
Awesome video! If you liked smoked beers you definitely should check out Grodziskie which originated from Poland. It's made with 100% oak smoked wheat malt which gives really different aroma and taste than beechwood. Still smoked but less ham like I'd say. It's even called chapagne of the north :D low abv and refreshing.
Thanks! I had it on the list but I can’t figure out if it’s supposed to be sour or not. What’s your experience?
@@HopsANDgnarly definitely not sour!
I made a German smoked beer in the past, tasted like an ash tray as I overdid it. I almost threw it out but after 12m it was fantastic and complex when drunk in small amounts.
That's the trickiest part! And every smoked malt is different! Cheers
Killer vid braj!
Thanks my dude!
@@HopsANDgnarly see you tomorrow!
Looks jummy
Never made a smoked beer before, how fresh do these need to be? Im just wondering does the smoke come through after like a month or two in the keg? I would think it would be similar to hop's were over time the aromas may not be so pungent.
Great question! It’s been in the keg for over a month now and still shining through. I do wonder if it mellowed while conditioning because I didn’t really sample it then.
From my understanding reading up on beer storage/aging, smoked beers contain phenol compounds that will let it age better for longer than regular beers! I've only tried one with a second recently bottled. The first has aged well for at least 8.5 months so far, coming from autosiphon/bottling bucket/bottle conditioning process-wise.
The smoke compounds aren't as volatile as hops. It MIGHT fade over time, but you'll probably have normal oxidation issues before that. To put it in perspective, peat smoked whiskey will still have the smoky phenolics more than a decade down the road. The intensity fades, but it takes a lot of time.
That’s really cool! Thanks guys
Can you share the water profile? Apparently Canadian brewfather doesn't have American pilsner
Yea here’s the recipe share.brewfather.app/ZL0OyX37ibEh6u
I usually mash overnight all the time
It definitely won’t be my last time. Worked like a charm
You can write the word "smoke" on a piece of paper and show it to the wort.
That's how much.
😂👌🏼🍻
Yes.
(sorry for trolling :)