[HBF] Re: Roestgerste für Stout / Frage: Rauchmalz?

[Yerry Felix]

Graham Wheeler has the following in his book (Home brewing):

If a purpose-built smoker is not available then the practical man will
have to make one for himself.  My experiments were conducted in a
traditional galvanised metal dustbin, although they larger vessel such
as a 45 gallon drum would probably be better.  A large unmodified,
unventilated dustbin should be used, not the dustbin of the
incinerator variety.  A large layer of fine sand, about 25 mm (2
inches) thick, is placed at the bottom of the bin.  A mesh metal
screen, made from expanded aluminium or fire guard material, is
suspended about 2 inches from the top of the bin, supported on 3 bolts
fitted through the sides.  This supports the malt being smoked.  A
charcoal and hardwood fire is made in the bottom of the in, the mesh
fitted, the grain spread thinly on the mesh, the lid fitted; and the
malt is left to smoke in peace.

Bags of green hardwood chips specially for smoking duties are
available from garden centres.  My local garden centre has apple,
hickory and mesquite; any of these will do for smoking malt.
Alternately, prunings from garden fruit trees, or fire logs if they
are of an appropriate hardwood, can be chopped into small pieces and
used.  Only would from deciduous trees should be used, that is, those
that shed their leaves during winter.  English smoked malt was usually
smoked over hornbeam.  German smoked malts are usually smoked over
beech.  The wood must be green, that is freshly cut and damp,
otherwise it will burn rather than smoulder and smoke.  If the wood is
dry, soak it for at least an hour in just enough water to cover it.

viel Spass beim Basteln :-)

Gabriela
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