To smoke the grain: Build a small, mesh bottom basket with scrap 1x2’s and screen. Start a small charcoal fire on one side of a kettle grill (weber style) with 8-15 briquets and let it burn down a little. Place wet handfulls of apple wood on the fire and the grain basket on the other side of the grill. Cover and leave the vents open. I add another handfull of wood chips every 30 minutes and let it go for 2 hours. It also helps to moisten the grain a little.
The rest of the process is pretty standard. Mash at 155°F for an hour or until converted and then sparge using your favorite technique. I batch sparge.
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