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Smoked Mash
A weird one here. In an attempt at multi-tasking I decided to smoke some 2 Row Pale malt at the same time as my newly acquired (as in BANG, BANG) venison bones for soup & beans. I had wild cherry, some dry, some green down to a nice, no flame, bed of coals.
I had planned to use uncrushed grains, soaked them in cold water, spread them out on a cookie sheet and leave them overnight. But, they were already crushed. So, I proceeded as planned & they soaked up all the water in 4 hours, I put them on the sheet & stuck 'em in the smoker, anyway. The temp was pretty low.
Anyway, the next morning they were a beautiful golden brown, and still wet. I was kinda dissapointed cause I wanted them dry. Then I noticed that they were sticky & sweet, and smelled wonderful. Damn!!!
They are going in the Buckhorn Camp Ale that I'm brewing today to take to Hunt Camp in November.
Why wet them in the first place?
You probably get plenty smoked flavor, but I'd bet they have converted slightly while wet before the temperature of the smoker killed the enzymes. Not a big deal though as long as these grains are 100% of your mash.
Let us know how the smked brew comes out.
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