My hop oast/ malt kiln/ dehydrator

Sorry folks, I had neglected to put this video on my blog. This video shows how I utilize my oven for a malt kiln. It also works for a hop oast and a food dehydrator. I bought the hot plate at a second hand thrift store. Make sure you get one with a temperature control dial.

 

Beer # 5 The Smoked Stout

Here it is, the final beer made from this years crop of barley and hops. A smoked stout smoked with my homemade cookie tin smoker. In the video I had a hard time trying to describe the smoke flavor because I’m new to the whole smoking experience. It’s got a fruity tartness to it which I can only compare to granny smith apples and like most smoke aromas it triggers a sense of comfort deep within the brain. Lori described it best when she said “It’s like a cozy campfire” in a glass! Here’s the recipe:

• 33.3% Pale malt
• 27.8% Pale smoked malt (45 min on applewood)
• 2.8% light caramel
• 5.6% dark caramel
• 2.8% aromatic malt
• 2.8% brown malt
• 5.6% chocolate malt
• 8.3% roasted barley
• 5.6% unmalted smoked barley
• 5.6% chocolate caramel malt
• Garden hops Northern Brewer approx. 8%
• 20% 60 min
• 40% 20 min
• 40% 5 min
• 25 IBU total
• Wyeast Scottish Ale 1728 Pitch temp 19 C

Mashed in at 122F for 30 min Then used a single decoction to raise temperature to 154 F for 4 hrs. pH =5.18 O.G 1.049  F.G. 1.017 ABV 4.07%