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Old 04-14-2010, 10:50 PM   #11
fineexampl
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WOW! I'm drinking the hydro sample. Holy crap is this stuff intense! So, no detectable diacetyl, but there's a reason for that. The smoke is REALLY overpowering on the aroma! I will really need an aromatic hop for this to dry hop with to combat the overwhelming smoke aroma. Exactly what i wanted, but did not realize it would be this intense. The sample is also REALLY effing bitter! I mean BITTER!

Hops on hand: Citra, Sorachi Ace, Golding, Cascade, and a few others. What would you suggest for a dry hop??

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Old 04-14-2010, 10:51 PM   #12
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I'm having visions of BBQ pork and thick cuts of steak with this beer. OMG i'm psyched! This will be the mother of all beers to have with meat! A g-damn MAN'S beer!! MAUAHAHAHAHAA!!!

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Old 04-14-2010, 10:54 PM   #13
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First thing i thought of was Laphroig.... i wonder how an earthy hop would be with this brew?

Edited to add: mmmm scotch scotch schotch.....scotch in my belly.... gotta love ron burgundy and.... well, good scotch!

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Old 04-14-2010, 11:15 PM   #14
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That's a whole lot of peated malt- keep us updated on how that beer conditions.

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Old 04-15-2010, 12:12 AM   #15
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Quote:
Originally Posted by elkdog View Post
That's a whole lot of peated malt- keep us updated on how that beer conditions.
Not only 1lb of peated! 1lb of rauch PLUS smoked black tea (Lap.Souch.) PLUS liquid smoke.

I'm glad one of my recipes is getting some looks. I have high hopes for this one.

I'm not sure about the scotch, as i'm not a scotch kinda guy (or any hard liquor), but i can see the reference. i'm all about beer brewing with distiller's malts. I can't wait for my 55lbs of Golden Promise to arrive. I have some big plans for that sucker!
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Old 04-15-2010, 01:06 AM   #16
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That sounds excellent! Then again I'm a big fan of rauschbier, lapsang souchong, Islay scotch, and BBQ so I may be just a bit biased.

Are you getting any harshess or chemical aftertaste from the liquid smoke? I cook with it a lot and if you're not careful with it you can get some funky flavors.

Let me know when it's done and I'll come help ya try it out.

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Old 04-15-2010, 02:18 AM   #17
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Quote:
Originally Posted by JadeMonkeyStang View Post
That sounds excellent! Then again I'm a big fan of rauschbier, lapsang souchong, Islay scotch, and BBQ so I may be just a bit biased.

Are you getting any harshess or chemical aftertaste from the liquid smoke? I cook with it a lot and if you're not careful with it you can get some funky flavors.

Let me know when it's done and I'll come help ya try it out.
I haven't yet, but it might be the brand i used? The one i have is just water and smoke so i have never noticed and odd tastes other than smoke. I'll be reporting back with each test though. Once this is ready, i'm buying some pork butt and a fatass steak and do it right. Deglaze with a little Smoke Bomb too most likely.

Thanks for the kind words everyone. You're making this noob's day.
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Old 04-15-2010, 04:40 AM   #18
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If you don't have anything "off" at this point I'm sure you're fine. Putting it in with 5 min left in the boil probably did the trick to get rid of anything funky.

If the brew turns out well you could probably braise some pork butt in it for a nice little taste sensation.

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Old 04-18-2010, 03:00 PM   #19
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Quote:
Originally Posted by JadeMonkeyStang View Post
If you don't have anything "off" at this point I'm sure you're fine. Putting it in with 5 min left in the boil probably did the trick to get rid of anything funky.

If the brew turns out well you could probably braise some pork butt in it for a nice little taste sensation.
i was thinking along those lines or a marinade at least.


So to further update and make this even more of a bomb...1oz of whole leaf cascade has been added now the gravity has leveled out. Going to let this sit for a spell and rack to secondary with another dry hop. hehehe
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Old 04-23-2010, 06:34 PM   #20
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Copied from my Facebook:

Racked this to secondary today.

Okay, gravity hasn't changed at all so this beer is done working it's magic. Time for it to clear up and then either bottle or keg it.

I drank the sample i tested with my roast beef/turkey sandwich and i am REALLY excited about this beer. I wanted to make a very strong smoky hoppy ale to go with dinner, specifically meats. Sample prior to eating is probably too smoky to chug, but combined with the food it was out of this world. It's very nicely balanced between the hops and the smoke with little (if any at all cuz i couldn't detect any over the smoke ) to no diacetyl or any off flavors aside from the smoke.

I think my witbier has a new contender for "best recipe by me".

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