Malted & Smoked Wheat
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Malted & Smoked Wheat
Malted & smoked 25# of red wheat this week. Getting ready to start making some more Banjo Pickin’ Bourbon when it warms up a little bit.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Re: Malted & Smoked Wheat
That sounds really nice. Someday, hope to grow and malt my own. Had not thought of adding smoke.
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Re: Malted & Smoked Wheat
Isn't it the smoke from the peat fire that gives whisky it's distinctive flavour?
Geoff
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Re: Malted & Smoked Wheat
Malt looks good 8Ball. I'm right in the middle of malting some red wheat myself. Any guess on what the phenol level is in your malt?
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
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Re: Malted & Smoked Wheat
Are you malting in a wood frame with screen on the bottom
Re: Malted & Smoked Wheat
Thanks. Probably in the 40-50 ppm range if I had to guess, maybe a bit more.Twisted Brick wrote: ↑Sun Jan 16, 2022 10:01 pm Malt looks good 8Ball. I'm right in the middle of malting some red wheat myself. Any guess on what the phenol level is in your malt?
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Re: Malted & Smoked Wheat
Yes, a cedar frame with a screen bottom. I do line the trays with canvas first, then dump the grains in to sprout after steeping. Then air dry on a tarp in the sun. Then back into the trays and into the smoker at around 180F. The trays are a custom fit to my smoker racks.
Last edited by 8Ball on Mon Jan 17, 2022 8:10 pm, edited 1 time in total.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
- Twisted Brick
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Re: Malted & Smoked Wheat
Thanks 8Ball. You got my attention with the prospect of a nice smoky bourbon. I shoulda asked this already, but how dry is the malt when you load it into the smoker?
TIA.
TIA.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
Re: Malted & Smoked Wheat
It’s sun dried & oven roasted first. Then smoked. I get a spray bottle & lightly spritz the top grains only. Give it about half an hour, stir the grains & spritz the top again. Spritzing with water lets the smoke stick without soaking the dry grain. Repeat & repeat for about 4-6 hours. Let the grains air out a day & store in a homer bucket & lid.Twisted Brick wrote: ↑Mon Jan 17, 2022 3:11 pm Thanks 8Ball. You got my attention with the prospect of a nice smoky bourbon. I shoulda asked this already, but how dry is the malt when you load it into the smoker?
TIA.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
- Twisted Brick
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Re: Malted & Smoked Wheat
Thank you sir. I can see applying this process with both wheat and rye.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
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My Steam Rig and Manometer
- W.C. Fields
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- shadylane
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Re: Malted & Smoked Wheat
That's similar to what I've been doing.8Ball wrote: ↑Mon Jan 17, 2022 12:44 pm13A0D19A-DBA7-4305-A43F-F10955EB5126.jpeg
Yes, a cedar frame with a screen bottom. I do line the trays with canvas first, then dump the grains in to sprout after steeping. Then air dry on a tarp in the sun. Then back into the trays and into the smoker at around 180F. The trays are a custom fit to my smoker racks.
Except I haven't got into the smoking part yet.
For drying, I've been using a broken oven that now uses a STC-1000 controller at 120vac and a vent/air stirring fan.
The way I look at it, wheat is the easiest grain to malt and the easiest to add flavors to.
Re: Malted & Smoked Wheat
My kitchen oven has a “convection roast” setting that blows the air around inside while alternating the heat input between the upper & lower elements. Lowest setting is 180F, which works because I sun dry first anyway. I bump it up to 225F for a couple hours at the end, and then into the smoker it goes. I don’t worry about whether or not any enzymes are zapped in the process, flavor being the primary objective here.shadylane wrote: ↑Mon Jan 17, 2022 9:05 pmThat's similar to what I've been doing.8Ball wrote: ↑Mon Jan 17, 2022 12:44 pm13A0D19A-DBA7-4305-A43F-F10955EB5126.jpeg
Yes, a cedar frame with a screen bottom. I do line the trays with canvas first, then dump the grains in to sprout after steeping. Then air dry on a tarp in the sun. Then back into the trays and into the smoker at around 180F. The trays are a custom fit to my smoker racks.
Except I haven't got into the smoking part yet.
For drying, I've been using a broken oven that now uses a STC-1000 controller at 120vac and a vent/air stirring fan.
The way I look at it, wheat is the easiest grain to malt and the easiest to add flavors to.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
- Twisted Brick
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- Joined: Sat Mar 09, 2013 4:54 pm
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Re: Malted & Smoked Wheat
That oven sounds like it would be a good tool to roast up some amber wheat malt on the way to the smoker.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
Re: Malted & Smoked Wheat
I’m pretty sure thats what I just did, now that you mention it.Twisted Brick wrote: ↑Tue Jan 18, 2022 2:19 pm That oven sounds like it would be a good tool to roast up some amber wheat malt on the way to the smoker.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
- Twisted Brick
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- Posts: 3801
- Joined: Sat Mar 09, 2013 4:54 pm
- Location: Craigh Na Dun
Re: Malted & Smoked Wheat
That banjo pickin' batch is gonna be one tasty bourbon!
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- Twisted Brick
- Master of Distillation
- Posts: 3801
- Joined: Sat Mar 09, 2013 4:54 pm
- Location: Craigh Na Dun
Re: Malted & Smoked Wheat
This smoky amber wheat sounds pretty tasty...
https://www.tastings.com/Spirits-Review ... -2019.aspx
https://www.tastings.com/Spirits-Review ... -2019.aspx
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
Re: Malted & Smoked Wheat
Thanks TB, my drinking stock of BPB is starting to get a lil’ low. I ran out of peated barley so I’ll be using this smoked wheat as a substitute in my American Malt Whiskey as well.Twisted Brick wrote: ↑Tue Jan 18, 2022 4:48 pm That banjo pickin' batch is gonna be one tasty bourbon!
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”