Benjibbad

Recipes 

__________________
Primary 1: Cedrella Vanilla Porter
Primary 2: Empty
Primary 3: Empty
Primary 4: Coastal Red
Primary 5: Empty
Secondary 1: Empty
Secondary 2: empty
Secondary 3: empty
Keg1: Cherry Lambic
Keg2: A-10 IIPA
Keg3: Crazy Cuban Monk (Cedrella infused Tripel)
Keg4: Kolsch weisen hybrid

JuanKenobi

Recipes 

I'm glad to hear that there is someone out there using cedar commercially. I've been pondering using it for a while now. I used to work with a lot of cedar in a wooden boat shop and love the smell of the stuff. Do you know what their process is like? I'd assume they probably toast it to some degree. I was thinking it might go well in a toasty English brown ale. I'd be nice to get some insight into how much to use, contact time, etc. I'm guessing that being a soft wood that it would impart flavor rather quickly. I hope someone with experience can chime in.

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Primary:
Secondary: IPA #1
Bottled: EdWort's Apfelwein, Saison, Dan's Octoberfest, Chinook IPA
Kegged: Ordinary Bitter #3
On Deck: Single Hop IPAs, Hefe II, Session APA, Hop Goddess Clone Trial #1

wendelgee2

Recipes 

I've been slowly looking into this too...seems like a perfect fit for a unique IPA.
This blog post was interesting:
http://tapirtantrum.com/2009/04/12/testing-exotic-woods-whiskey/

They got various woods from Maine Grilling Woods and dunked them in bourbon for a while to see what sort of flavor they impart. They toasted the wood in a toaster oven first.

They didn't love the cedar so much:
9. White Cedar
You know that cedar chest that your grandma has? Your beer can taste just like that. I found the cedar to be bitter and tannic, with a hint of buttery. Amanda thought it had the most strongly imbued wood character.

The hickory sounds interesting:
2. Downeast Hickory
The hickory had a rich wood flavor that I really enjoyed. Amanda wrote that it was not as sweet as the oak, with strong evergreen and floral notes. Also she said it tasted a bit like paint thinner.

CigarCityBrew

Recipes 

The cedar we use at Cigar City Brewing is cigar box cedar, known as Cedrela or Spanish Cedar. The important thing about it is that it isn't a cedar and it isn't from Spain. It's a mahogany from South America. It does smell a bit like true American cedars, but the flavors it imparts are different.

Benjibbad

Recipes 

From the conversation I had with one of the brewers (can't remember name) but I believe the Humidor Bolita Brown, has the cedrela added in the keg. Since I am not a kegger, I was going to add it to secodary, but the question is which one to do it with. I have a few solid recipies that I would be interested in tinkering with. Maybe If any of the Cigar Brewers have some time, I can bring some samples by and we can talk beer.

Good to see cigar city on here finally! I loved the Humidor Jai Lai and am currently drinking a Vanilla Maduro Brown. You guys rock!

__________________
Primary 1: Cedrella Vanilla Porter
Primary 2: Empty
Primary 3: Empty
Primary 4: Coastal Red
Primary 5: Empty
Secondary 1: Empty
Secondary 2: empty
Secondary 3: empty
Keg1: Cherry Lambic
Keg2: A-10 IIPA
Keg3: Crazy Cuban Monk (Cedrella infused Tripel)
Keg4: Kolsch weisen hybrid

SevenFields

Recipes 

Boulevard Brewery has a new Doppelbock that is aged on cedar and it is Yummy. I highly recommend it to anyone!!!

http://beeradvocate.com/beer/profile/423/52373

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Tap 1: Bells TwoHearted Ale clone
Tap 2: Blonde Heffe
Primary 1: Ahtanum Pale Ale
Primary 2: Berliner Weiss
Secondary: Brown Shuga Apfelwein
Bottled: Bourbon Barrel Porter
On Deck: German Alt

CigarCityBrew

Recipes 

Adding to secondary is fine. As far as which beer to do it to it really depends. We've put it in just about every beer we make. IPA, Northern English Brown Ale, Double Northern English Brown Ale, Imperial Stout and others. It does different things to different beers. It brings forward grapefruit in IPA's, but adds sandalwood and rye-like spice notes. It makes Northern Brown Ales taste a bit like spicy hopped American brown Ales.

My answer would be to try it in a few different ones. In fact if you want and can get the really thin cigar box inserts, just add it to a bottle from each batch you make and see how it goes with that style.