Smoked grains and malts

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

Moderator: Site Moderator

User avatar
engunear
Swill Maker
Posts: 309
Joined: Thu Jun 20, 2013 10:01 pm
Location: Couch

Re: Smoked grains and malts

Post by engunear »

Lyonsie wrote:

Theres poitin recipies on this site. There just not labled as such.
Thats right. To my understanding, all the malt only whiskeys, at the end of second distillation and before adding oak etc are poitin.
Other people can talk about how to expand the destiny of mankind. I just want to talk about how to make whiskey. I think that what we have to say has more lasting value.

Anyone who tells you measurement is easy is a liar, a fool, or both.
User avatar
engunear
Swill Maker
Posts: 309
Joined: Thu Jun 20, 2013 10:01 pm
Location: Couch

Re: Smoked grains and malts

Post by engunear »

Having now made three smoked batches: hickory, coffee and eucalyptus bark, plus some more with high peat grain content I'm totally sold. They are different enough that blending them together works well.

Some are pretty smoky so blending a small qty with older non-smoked whiskeys adds a level of complexity that is great. I still struggle with how bourbons reach the depth they get, maybe its just age, but its easy to contemplate these smoked brews evolving into whiskeys of great complexity.
Other people can talk about how to expand the destiny of mankind. I just want to talk about how to make whiskey. I think that what we have to say has more lasting value.

Anyone who tells you measurement is easy is a liar, a fool, or both.
Post Reply