At Bird's request, here's what I plan to do on Saturday:
Rauchbockish Thing (until I get a better name)
6.5# Light Munich
4.5# German Pilsner
3.0# Weyermann Rauchmalt
0.5# Medium German Crystal
0.5# Belgian Aromatic (I wanted melanoidin malt, but no joy there)
0.25# Carafa II
0.75-1 oz. Sterling (5.34% AA) (60 mins)
0.75-1 oz. U.S. Perle (7.6% AA) (15 mins)
WLP838 (Southern German)
It'll be somewhere in the bock/doppelbock range, depending on what sort of efficiency I manage. Right now, I plan to double decoct it, but that depends on how early I can get started on Saturday, as we have plans that evening). The actual amount of hops will depend on my efficiency, taste of the wort, and whimsy come brewday. I may very well use Sterling througout, too, instead of Perle (but I love Perle, and I have a pound of it). Water profile will be in the wide area of Munich water, sorta.
This m-f'r will be fairly sweet, but I look to balance that sweetness with both hops and the smoke character. I'm shooting for smoke that is quite there and identifiable, but not bacony (like Schlenkerla, which is wonderful stuff, but not what I want to do). We'll see how it comes out.
I'll come up with a better name once I drink the finished stuff. With any luck, it won't be named something along the lines of "what the #&(% is this $#!+"
TL
Rauchbockish Thing (until I get a better name)
6.5# Light Munich
4.5# German Pilsner
3.0# Weyermann Rauchmalt
0.5# Medium German Crystal
0.5# Belgian Aromatic (I wanted melanoidin malt, but no joy there)
0.25# Carafa II
0.75-1 oz. Sterling (5.34% AA) (60 mins)
0.75-1 oz. U.S. Perle (7.6% AA) (15 mins)
WLP838 (Southern German)
It'll be somewhere in the bock/doppelbock range, depending on what sort of efficiency I manage. Right now, I plan to double decoct it, but that depends on how early I can get started on Saturday, as we have plans that evening). The actual amount of hops will depend on my efficiency, taste of the wort, and whimsy come brewday. I may very well use Sterling througout, too, instead of Perle (but I love Perle, and I have a pound of it). Water profile will be in the wide area of Munich water, sorta.
This m-f'r will be fairly sweet, but I look to balance that sweetness with both hops and the smoke character. I'm shooting for smoke that is quite there and identifiable, but not bacony (like Schlenkerla, which is wonderful stuff, but not what I want to do). We'll see how it comes out.
I'll come up with a better name once I drink the finished stuff. With any luck, it won't be named something along the lines of "what the #&(% is this $#!+"
TL