Oak Smoked Malt Anyone?

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Oak Smoked Malt Anyone?

Postby Pjam » Fri Nov 18, 2016 13:29

I've seen quite a lot on Oak Smoked Porter and Stout but has anyone tried using it in a pale beer?
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Re: Oak Smoked Malt Anyone?

Postby tommidolcetto » Fri Nov 18, 2016 14:10

Are you talking about wheat?

I made a Gratzer a while ago and it was delicious

Title: Gratzer

Brew Method: All Grain
Style Name: Specialty Smoked Beer
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.032
Efficiency: 72% (brew house)


STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.5%
IBU (tinseth): 25.33
SRM (morey): 6.06

FERMENTABLES:
0.5 kg - German - Vienna (12.2%)
0.1 kg - United Kingdom - Crystal 60L (2.4%)
3.5 kg - German Oak Smoked Wheat (85.4%)

HOPS:
45 g - Saaz, Type: Leaf/Whole, AA: 3.1, Use: Boil for 45 min, IBU: 17.29
25 g - Saaz, Type: Leaf/Whole, AA: 3.1, Use: Boil for 30 min, IBU: 8.04

MASH GUIDELINES:
1) Infusion, Temp: 38 C, Time: 30 min, Amount: 8 L, Step add 42c
2) Infusion, Temp: 52 C, Time: 30 min, Amount: 3 L, Step add boiling
3) Infusion, Temp: 70 C, Time: 30 min, Amount: 7 L, Step add boiling
4) Infusion, Temp: 76 C, Time: 10 min, Amount: 5 L, Mash Out add boiling
5) Sparge, Temp: 76 C, Time: 15 min, Amount: 7 L, Dunk
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
1 each - Whirlifloc, Time: 12 min, Type: Fining, Use: Boil

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
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Re: Oak Smoked Malt Anyone?

Postby tommidolcetto » Sat Nov 19, 2016 09:24

It has a real smokey bacon character to it, but is not at all over powering, the wheat comes through as well.
Thinking of using some (1kg-ish) in a Biere de Garde in the New Year.
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Re: Oak Smoked Malt Anyone?

Postby Pjam » Sun Nov 20, 2016 16:30

Hmmm yes, that does look very interesting. And will make a nice change. I've made too many safe beers recently.
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Re: Oak Smoked Malt Anyone?

Postby Bad 'Ed » Sun Nov 20, 2016 21:15

I tried the wheat schlenkerla and was not a fan. I love wheat beers generally and really enjoy their other beers, but I didn't like the way it tasted of meat. I know it's my brain's fault not the beer's, but it was just too odd.

Never enough time....
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Re: Oak Smoked Malt Anyone?

Postby Pjam » Mon Nov 21, 2016 14:16

Blimey! a bacon beer! ........ a breakfast beer perhaps ?
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