Brew & BBQ Update

The crew finally settled on a beer recipe for the B&BBQ session on April 13th. Actually, Danny picked out one he wanted to try which will be quite challenging. The brew is Sonoran Black Ale with Mesquite-Smoked Malt and White Sage from a magazine subscription. I cannot recall the exact magazine but the overall grain bill is as follows.

For 5 gallons:

2.0 lb. Home-Smoked Pale Malt
3.0 lb. Home-Smoked Wheat Malt
1.0 lb. Home-Smoked Carastan Malt
1.0 lb. Home-Smoked Flaked Oats
2.0 lb. Pilsner Malt
0.5 lb. CaraMunich Malt
0.3 lb. Debittered Black Malt
0.5 oz. Chinook, 11% a.a. (60 min)
0.5 oz. Hallertau, 3% a.a. (10 min)
0.5 oz. Coriander seeds, cracked (2 min)
0.4 oz. White Sage leaves (2 min)
Belgian Wit or Wheat, Wyeast 3522 or Wyeast 3944 or 3942

Without the sage, the cost is about $30 including yeast. No real instructions were given for smoking the grains. From what I’ve read, the length varies depending on the pungency of the smokiness you want in the final product. Too much and it will end up tasting like an ashtray. Too little results in no discernible smoke flavor. I purchased an extra pound of pale malt so we can sample as the smoking process moves along.

The general process is to just wet the grains slightly (damp, not soaked) and place them on a stainless steel screen in the smoker. Then smoke for whatever time frame is desired. From my reading, smoked grains also require additional aging to allow the flavors to blend well. The recipe indicates 6-8 weeks. I allow most brews to age for 4 weeks before sampling. This one will be be ready in early summer. I am a bit wary of the end result. The brew could be a complete dud. Nothing ventured nothing gained.

Beyond picking the brew, Danny will be the pit master for the day. He’s ‘cueing up ribs with a ginger/pineapple glaze. Should be tasty. The rest of the crew will be on tap for some sides.

Should be a great time.