Rauchbier Hog's Breath (Classic Rauchbier) - Home Brew Forums
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Old 07-23-2013, 12:03 AM   #1
MrOrange
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Jul 2011
Louisville, KY
Posts: 303
Liked 32 Times on 26 Posts


Recipe Type: All Grain   
Yeast: WLP830   
Yeast Starter: Yes   
Batch Size (Gallons): 6   
Original Gravity: 1.060   
Final Gravity: 1.012   
Boiling Time (Minutes): 90   
Primary Fermentation (# of Days & Temp): 20 @ 55   
Secondary Fermentation (# of Days & Temp): 30   
Tasting Notes: Smokey bacon-like nose with with some serious melanoidin flavors.   

Grain Bill

- 6-1/2 lbs Beechwood Smoked Malt
- 3 lbs German Munich
- 1-3/4 lbs German Pilsner
- 1/2 lb Caramunich

Hops

- 1-1/2 oz Hallertau (4.5%) @ 50mins

Yeast

WLP830 German Lager

You will have to forgive me for leaving out some of the details such as IBU's and SRM. My computer crashed and I had to reinstall windows so I lost all of my BeerSmith recipes but I did take good notes in my brew journal so I think I have most of the information.

Notes

I started with a single decoction mash.

- Heat 6.68 gals of water to around 151.5 F and dough in to reach 145 F
- Pull a thick decotion of about 5 qts after resting for 20 minutes
- Heat and rest decotion between 160-170 f for 20 minutes. (I wrapped the kettle in a blanket to keep the heat in)
- After the rest is complete heat the decocted portion of the mash and boil for 15 minutes.
- Return the decoction to the main mash to achieve a temperature of 152 F. (I hit 148 F so I added a bit of boiling water to bring the temps up to 152 F)
- Rest the mash for 40 minutes at 152 F
- Take a small portion of thin mash and heat for mash out.
- Sparge with 168 F water and start you 90 minute boil.
- Add 1-1/2 oz hops with 50 minutes remaining in the boil.
- Chill to 50 F and add yeast starter.
- I fermented this for 20 days and then slowly brought the temp up to 60 F for the d-rest.
- Rack and lager for an additional 30 days.

I could not be happier with how this beer turned out. It has a huge smokey aroma that is bordering on bacon-like. The melanoidin flavor that the decotion produce is AMAZING. There is just enough bitterness to balance this out and keep it from being overly sweet. I am a huge fan of barbecue and this beer pairs perfectly with any type of smoked meat. I will be entering this into our state fair homebrew competition and will be sure to update this post on the scoring that this beer receives.


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Old 07-23-2013, 08:12 PM   #2
elproducto
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Jul 2010
Ontario
Posts: 1,116
Liked 20 Times on 17 Posts


Looks fantastic, I've always been afraid to brew something with so much smoke.. but I might give this a try.


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Old 07-24-2013, 12:03 AM   #3
MrOrange
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Jul 2011
Louisville, KY
Posts: 303
Liked 32 Times on 26 Posts


I would highly recommend trying this. It isn't quite as smokey as something like Aecht Schlenkerla but it close enough for me!
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Old 08-13-2013, 11:44 AM   #4
MrOrange
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Jul 2011
Louisville, KY
Posts: 303
Liked 32 Times on 26 Posts


I just found out that this beer placed third in the Smoke-Flavored/Wood-Aged category in the Kentucky State Fair homebrew competition. Needless to say I am pretty excited about this. As of now I have only seen the a list of who placed and do not have an actual score or feedback yet but I will be sure to post that as soon as I receive it.

Edit: I just picked up my score sheets and this beer scored a 37 overall.
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