John Barleycorn Show full post »
John Barleycorn
Thanks MSK, that looks an interesting recipe, I wonder if I could smoke my own malt, probably needs peat though to do it properly.

hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
Quote 0 0
Robbie
I suppose you could smoke your own malt, I seen guys do it in their barbecues, I used German smoked malt, was awesome.
Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55
Quote 0 0
John Barleycorn

MSK wrote:
I suppose you could smoke your own malt, I seen guys do it in their barbecues, I used German smoked malt, was awesome.

I've just built myself a diy cold smoker and will probably smoke an experimental hundred grams or so of Maris Otter next time I do bacon in a week or two.
When I get a result I'll post up anything to report.

My 70/- has just been primed and put into bottles, a little hazy, but that might drop out. The beer is as flat as a fluke, but in my opinion looks and tastes okay. It will no doubt improve as it conditions.
The abv is 4.0%, OG was 1.037 - FG 1.006 and the colour was what I had aimed for. I'm using Brewtarget to plan and analyse my brews and I'm gaining confidence as I see things working to plan. I hope I'm not speaking too soon!
I'd crushed the grain with a Corona mill, a la Clibit. Thanks, Phil, all those methods, tips and hints that you post are invaluable. I suppose I should have used the Edinburgh Scottish Ale yeast, really, but all I have is Notts. Its early days and no doubt I will become more adventurous with my ingredients as brews go by.

The plastic squeezy bottle is there to check carbonation and the see thru flip-top lets me take a look see at what is happening in the bottle.
I keep all the bottles out of the light in a covered cardboard crate.

LochInn.jpg

I didn't label until next day. I'm a bit disappointed with the look of the label, it doesn't exactly jump up and bite yer bum does it?

LochInn_label.jpg   

hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
Quote 2 0
John Barleycorn

The Loch Inn 70/- is ready to drink. 

lochinnglass.jpg

I've opened a bottle. I like it. I will come back to this recipe again.
I understand this ale isn't to everyone's taste but, it suits me admirably.
It is the sort of thing I had hoped to achieve.

Just as a matter of interest this is a 30 minute mash, 30 minute boil.
No hassle whatsoever.


[incidentally I chased up info on smoked grain and usually it is whole grain that is treated. My grain at this time is all pre-crushed, so my experimental smoked barley will have to wait for now.]

hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
Quote 0 0
Clibit
Well played John - you made a beer like you hoped to achieve. No small achievement!
Quote 1 0
John Barleycorn
My standards aren't that high, Phil, for now somewhere near is close enough.
At least it is drinkable and to my taste.
Thanks for taking the time to comment, a little encouragement goes a long way.
hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
Quote 0 0
Clibit
John Barleycorn wrote:
My standards aren't that high, Phil, for now somewhere near is close enough.
At least it is drinkable and to my taste.
Thanks for taking the time to comment, a little encouragement goes a long way.


Thanks for posting John. Always good to see the progress people make. 
Quote 0 0
Pesho77
John Barleycorn

[incidentally I chased up info on smoked grain and usually it is whole grain that is treated. My grain at this time is all pre-crushed, so my experimental smoked barley will have to wait for now. wrote:




 I think this is more for shelf life than any thing else, id say its worth a try still.

 Well done on the beer btw

 Pesh
Quote 0 0
John Barleycorn
Quote:
I think this is more for shelf life than any thing else, id say its worth a try still.

 Pesh


I will probably try a few grams of maris otter in the smoker next time I run it.
It also occurs to me that if I smoked some oats or torrified wheat they could get the smoked flavour into the brew, perhaps not by the usual route, but it might be just as good and it would avoid any possible undesirable effect on the nature of the primary grains.

hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
Quote 0 0