mesquite smoked malted barley

[VOLRATH86]

Okay, so I came into some mesquite smoked malt 15lbs from a beer homebrew store for free as they weren't selling much of it. I have used heavy peated stuff before with great success but I am wondering if anyone has used any products like this with any fun funky flavors as a result. I am slightly temped to do 50% rye and 50% of this stuff along with a small amount of simpsons chocolate malt but I guess it would just be an experiment.

[Twisted Brick]

I don’t think it’s just me, but personally find the taste imparted by mesquite smoke oily, acrid and devoid of any finesse. After all, mesquite is a weed. I would never cook a ribeye over mesquite or expose mesquite-smoked malt anywhere near my rye.

[IMALOSERSCUMBAG]

Not a big fan of mesquite for cooking. It was free so why not give it a try? Do a small test run?

[Durhommer]

Use it all in one run and save your good grains for something you like

[8Ball]

Okay, so I came into some mesquite smoked malt 15lbs from a beer homebrew store for free as they weren't selling much of it. I have used heavy peated stuff before with great success but I am wondering if anyone has used any products like this with any fun funky flavors as a result. I am slightly temped to do 50% rye and 50% of this stuff along with a small amount of simpsons chocolate malt but I guess it would just be an experiment.

I’d do it all at once with nothing else. A 100% mesquite smoked malt sounds interesting. Especially since its free. You can put it away for a long time if it doesn't suite you at first, you might be rewarded after a long aging. Might even use it to blend with other stock later.

[Truckinbutch]

Truck driver philosophy ,"If it feels good ; do it ." Then you will know for sure . I thing a long time ageing on charred oak would develope a unique drop .

[desert_spirits]

Unsure where you are. But Del Bac makes a mesquite smoked single malt whiskey out of Tucson Arizona. It's quite tasty. It comes off a bit like a campfire on the nose with some scotch-like aromas. On the tongue, it's hard to pinpoint- it's smokey but is less intense than peat. It does good, I'm looking forward to experimenting with that myself

[dunluce]

My advice, for what it is worth, is to go small or large, not in between. Either use it sparkingly to give a hint of flavour to something, or use it all at once and like 8Ball said, throw it in the back of a cupboard and forget about it for a long while. You might be pleasantly surprised either way.

[Yonder]

I don’t think it’s just me, but personally find the taste imparted by mesquite smoke oily, acrid and devoid of any finesse. After all, mesquite is a weed. I would never cook a ribeye over mesquite or expose mesquite-smoked malt anywhere near my rye.

Clearly you aren’t from the Great and Sovereign State of Texas, sir. That revered wood is used for everything save brushing one’s teeth (well maybe that in a pinch).

[Saltbush Bill]

That Mesquite shit has gone wild in parts of AU.......its now considered a noxious weed in many areas here.

[subbrew]

Probably a bit late to this thread but my 2 cents.

My experience is totally with experimenting with rauchbier. I found a little peat smoked malt went a long way. Even 5% of the malt bill could overpower the flavor. But wood smoke was much more mild. It was also a lot more variable depending on the age of the malt. The flavor seemed to fall off significantly with age. Give you state it was slow selling I assume it was old. So I would recommend using it all in what ever you make. Lot of recipes on my list but one is a bourbon with 75% corn, 12% rye and 13% smoke barley malt

[Hambone]

I’d do it all at once with nothing else. A 100% mesquite smoked malt sounds interesting. Especially since its free. You can put it away for a long time if it doesn't suite you at first, you might be rewarded after a long aging. Might even use it to blend with other stock later.

This is good advice. With free malt you’ve gotta try it, and maybe it will work you. Keep us posted!

[VOLRATH86]

okay, so it took me awhile but I finally got this one running after going down the rum rabbit hole with great success, so thanks SBB for all your knowledge. I used 10lbs of the mesquite smoked malt 4lbs of peated malt and 3lbs of chocolate wheat (I had some rolled oats laying around that I threw in as well as I am trying to clear out old stock). The mash has a beautiful color and smells deliciously smoky with a nice chocolate hint to it. used the SAFAL T-58.... hydrated using the mash..... and had a SG of about 1.08. Did it on the fly as I was zooming for work lol. The ferment after 24 hrs is going off like gangbusters in the fastferment. I wanted to ferment on the grains for this one to squeeze every drop of flavor out of the grains but chickened out. I know this isnt quite as scientific as most other swillmakers but I'm having fun and finally drinking the good stuff IMO. thnaks for all your input ladies and gents!

[squigglefunk]

sounds awesome!

[Nanacooks]

How was the final spirit? I’m hanging on!

[VOLRATH86]

IMO it was delicious but I like sharp smoky flavors,and deep heavy stuff too. I have experimented with blending it with some other whiskey I have made, and after aging it is perfect to blend with others for a certain flavor profile.I have found that doing blends of ageing stock from independently different mash bills is a fun way to experiment and can really surprise you!