Charred Oak to add flavor to brews.

[ARCHIVED THREAD] - Charred Oak to add flavor to brews.

Posted: 1/2/2016 5:52:27 PM EDT

I have been thinking about this for a week or so. I want to add a smokey flavor to a beer that I am working on. Would there be any downside to charing the plank the dropping it into my keg and letting it age? I would probably add a filter inline to catch any bits of that may fall off of it.

Also thinking of doing it with some Root Beer. I will probably try the soda first.

MAHA

Posted: 1/2/2016 6:57:43 PM EDT

[#1]

Ralfy has tried it with Scotch Whisky.

You don't leave them in very long.

Posted: 1/4/2016 12:04:04 PM EDT

[#2]

You could always try smoked malt. Be very light if you go down this road though. Very pungent stuff.

Posted: 1/4/2016 5:53:55 PM EDT

[#3]

I don't think charring the plank will add much smoke flavor...If that was the case, Bourbon would taste like nothing but smoke.
Smoked malt or liquid smoke are more viable options for a rauchbier.

Posted: 1/5/2016 2:41:44 PM EDT

[#4]

What you are trying to make is called Rauchbier. It is made by using a quanity of smoked malts. Some people do this on their grill w/ Malt of choice and add some chips. Search the web there should be a lot of info.
Here is a good BYO article

Posted: 8/4/2016 11:12:26 PM EDT

[#5]

not saying I advocate it, but you can buy liquid smoke.

[ARCHIVED THREAD] - Charred Oak to add flavor to brews.

General » Home Brewing

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