Okay, so a few months back one of my neighbors and I talked about making a smoked beer. Traditionally, in Germany anyway, there's a type of beer called Rauchbier. It is a traditional German smoked beer, it utilizes Beechwood smoked malt (most of you home brewers probably know it better than I?)
Well I had maple wood pellets and at that time was in a love affair with everything I smoked with it...butt, brisket, ribs, peppers, etc...
So we smoked about 8.5 lbs of Vienna malt for about 4 hours @ 140*F. Anyway, the beer had a great smoked flavor (reminiscent of bacon) and it has mellowed over time! It's still a great smoked beer and according to my neighbor (he's a certified beer judge...and maybe a little biased?) it really hit the mark; although, because of the wood choice, it might be a tad sweeter than a traditional Rauchbier??
So, you might ask, why am I telling you this? We are gearing up for another beer...most likely a very heavily smoked porter! I'm looking for insight/ideas?
I do know I want to lightly mist the grist with purified water prior to smoking...making sure the grains are dried prior to grinding?!
Thing is...I love beer almost as much as I love smoked stuff!