Going over beers I’m intrigued by but haven’t brewed I came across smoked beer. I love to BBQ and checked out what to do. I use mostly oak with a bit of mesquite and hickory. What I read about all three of these woods is that they are strong and to go lighter on the amount of grain.
Duration also was important (20-60 mins). If it is indeed powerful I figured I’d do 30 mins. I’d do this once smoking my food was completed and the fire was dying to reduce the heat.
I also read that soaking the wood in water and allowing to dry was ideal. I used to do this with my smaller pieces but didn’t notice it worthwhile.
So what exactly is lighter? I’d want the smoke character to be upfront but not like licking charcoal as I found out when smoking rabbit on just mesquite. This would be for a 5.25 gal batch, though I’d start with a 2.5-3 gal test batch.
Then there is the backbone. Almost seems more appropriate to be a darker beer.