The Art Of The Home-Brewed Smoked Beer
1. Determine the type of wood you want to use for smoking (Apple wood, hickory, thistle, peat, beech wood, or mesquite wood chips are all possible options), and soak it in clean water for about an hour.
2. A gas or electric smoker is ideal, but if one is not available, get a charcoal fire going and make sure the grill is cleaned of any grease.
3. Put roughly two pounds of malt in a mesh bag or similar flexible strainer and soak it in clean water for 15 minutes.
4. Put the wood chips on the burning coals.
5. Cover the grill with a window screen (or similar, fire proof screen) and place your soaked grains on the grill. Make sure there is enough room to sift and stir the grains throughout the process.
6. Cover the grill and close the vents, stirring the grains every 15 minutes and testing their consistency until they are dried out.
7. Once the grains are completely dry, place the smoked malt in a pail and let it sit for a week or two to allow the smoked flavor to simmer.Once you have a batch of smoked malt, then its time to get out the lederhosen, German beer steins, and get to work on the smoky creation in your beer making kit!