Over the 4th of July, I smoked about 3 lbs of Pils malt on an old potbelly stove. It smoked with mesquite chips for a few hours in two batches, then was left to condition for ~7 weeks in an open paper grocery bag.
I first brewed a smoked porter with home-smoked malt in 2011. I used alder chips then, in an homage to Alaskan Brewing Co.’s Smoked Porter. It turned out well and the bottle I opened yesterday as I brewed the 2015 version has aged nicely. The biggest flaw is that the smoke flavor is too phenolic. I tried to avoid chlorinated water throughout the process but may not have succeeded.
I brewed this year’s smoked porter on the same potbelly stove I used to smoke the malt. I’ve already written about the process of brewing on the potbelly stove, so I’ll stick to the recipe and batch notes here.