Buck I think thereare a lot of brewers who Q. Rauchbier is in my
standard rotation and though the variation is one of MY joys of home
brewing I have found that in order to achieve consistancy in the smoke
flavor I am best to use commercially available smoked malt though to
the best of my knowlege alder smoked malt is not available.

You'd be best to google rec.crafts.brewing for info on smoking malt.
I've seen it discussed about once a year for 5-6.

Good luch and long live the smoke.

WaltOn 12 May 2004 18:04:23 -0700, (Buck)
wrote:

>I make homebrew - yep, brew my own beer. And I have a smoker for
>making ribs, chicken, etc. I love both hobbies (they go GREAT
>together) & was wondering if anyone here had any experience smoking
>malt. In short, I'd like to experiment with smoked malt in my beers.
>Any info would be helpful - what temp, how long, wood types, moistened
>malt or dry, anything!
>
>Thanks for your help!



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