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Old 12-17-2008, 02:10 PM   #1
Dec 2007
Newark, De
Posts: 86
Liked 1 Times on 1 Posts

Recipe Type: All Grain
Yeast: WLP830 - German Lager Yeast
Batch Size (Gallons): 10
Original Gravity: 1.063
Final Gravity: 1.016
IBU: 30
Boiling Time (Minutes): 120
Color: 14
Alcohol By Volume: 6%
Primary Fermentation (# of Days & Temp): 14 days at 58
Secondary Fermentation (# of Days & Temp): 14 days at 50

15 lbs. Weyermann Smoked Malt
3 lbs. Weyermann Pilsener Malt
5 Lbs. Weyermann Munich Malt
1 lb. Weyermann Caramunich Malt
1 lb. Weyermann Carahell Malt

1.0 oz. Saaz Pellet Hops (5.8% AAU) (60 min)
2.00 oz. Liberty Pellet Hops (3.5% AAU) (60 min)
1.0 oz. Saaz Pellet Hops (5.8%AAU) (15 min)

2 Tblspn Five Star 5.2 pH Stabilizer (Added at the mash)
1 Tsp Irish Moss Fining (15 Min)

WLP830 German Lager Yeast

Mash Schedule
Grain Lbs: 25
Water Gal: 13

Protein Rest Temp : 130F Time: 30 min
Saccharification Rest Temp : 156F Time: 60 min
Mash-out Rest Temp : 166F Time: 20 min
Sparge Temp : 175F Time: 10 min
Boil Time: 120 min
Cool to 60F and Pitch Yeast

This is a continuation off of my original post:

I brewed this on Sunday, December 14, 2008. Man what a nice day to brew! When I went to pick up the supplies at my local Homebrew supply store, the owner gave me the Samuel Jackson look. You know, his classic "Motherf*****! What the hell are you doing?!" look.

Brew day went off without a hitch and things ran smoothly. My chiller plate is busted, but because it is pretty cold here in Newark, Delaware I let it sit out in the garage airtight in the conical fermenter overnight. The temperature dropped to 60F and I pitched the yeast the next day, Monday December 15, 2008, at 12 noon. It is now Wednesday, December 17, 2008 and there is no visible activity, but it is a lager so I did not expect to see much at this moment in time. I'll keep everyone posted on this journey to Liquid Sausage.

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Old 12-17-2008, 02:20 PM   #2
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
Posts: 69,998
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Definitely keep us posted! When we have the final tasting notes, let me know so I can stick the recipe back into the database.

I've always been both intrigued and afraid of making a smoked beer- I think I've heard how long an overdone smoked beer can take to mellow. I'd love to give this a try, though.
Broken Leg Brewery
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Old 02-22-2009, 02:02 PM   #3
Dec 2007
Newark, De
Posts: 86
Liked 1 Times on 1 Posts

So I know it's been awhile, but they say good things come to those who wait. I cracked open a bottle of my "Liquid Sausage Lager", or Rauchbier about a week and some change ago. And, I also gave about a case of this delicious beer away to random friends and homebrewers. While many had were skeptical at first about this beer and taking a bottle off my hands all of them came back with praise and an empty bottle to exchange for a new full bottle of the beer. So to put it very roughly and in the words of so many of my friends, "Andrew, This beer is amazing! Hey, can I have another?"

So with regards to tasting notes... The beer is very much a Marzen/Oktoberfest with smoky overtones, pouring a nice clear deep amber color, with a half inch head of white delicate bubbles. When I stuck my nose into the glass I get a very malty aroma with a smokey backbone, there is a bit of earthy/floral aroma from the hops, but it is not a punch in the face. At that first sip you are hit with a sweet smokey maltiness taste. You can also detect the earthy/floral hop bitterness, but it is not prominent. In the end both myself and friends reckon the flavor to beef jerky, I might see what a little dry hopping with caraway seeds will do, who knows Pastrami on Rye Bread?

Enjoy! I know I have, I'm down to my last case. So sad to say goodbye.

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