White oak smoked malts and Grodzinski or Gratzer

[Feurhund]

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I built a cold smoker a few weeks agon and smoked the following malt with white oak.

10# wheat malt
7# Dark Munich
2# Marris Otter

The wheat went into my Gratzerbier. 100% oak smoked wheat with 40IBUs of saaz and Hallertauer (2/3 first wort and the rest at 20min.) It is a small beer at 1.033OG but should ferment down dry with Kolsch yeast to 1.009ish. Amazingly this is actually a historical Polish recipe. Fermenting away as we speak.

The smoked munich will be part of a Rauchbock, and the Marris will most likely be a smoked stout. I will let you see if you like the oak smoked character. Alot less bacon than the beechwood stuff, with more woodsy and astringent bite.

Really loving the brewery. It is just waiting for the next brew.

[KES]

OK, I'll bite. What the hell is a cold smoker?

[Feurhund]

A regular smoker has the fire or coals in the same chamber as the meat or whatever you are smoking. If you use a regular smoker you will toast your malt, or burn it if not careful. The cold smoker is a separate chamber (little grill) with a 6 foot vent pipe, so the malt is on screen trays in a box and the smoke temperature is about 90F so it just imparts a smokey flavor without affecting the malt.

[KES]

Thanks, Feurhund. Got a pic of yours, or a link to the plans for one?