Rauchbier Cherry Beech Smokebeer (Many Awards)

[Qeelin]

I agree with passedpawn, it's hard to get a lot of the flavor of sugar's in the final beer. You might have better luck with a maple extract but I have no idea how much or what the taste would be like. You'd have to experiment with it starting small.

Qeelin

 

[jknapp12105]

Yum

 

[ballz50401]

Brewing this one up today. Looking forward to enjoying it this fall. Thanks for the awesome looking recipe.

 

[CloverBrew]

Bookmark, looks great

 

[Fuzzymittenbrewing]

Read the thread and didn't notice this answered. I can't get Wyeast in my area, what would be a good White Labs yeast to use for this if I'm lagering.

 

[ballz50401]

Read the thread and didn't notice this answered. I can't get Wyeast in my area, what would be a good White Labs yeast to use for this if I'm lagering.

Looks like WLP820 Oktoberfest Lager Yeast will do the trick. Below is a link to a good yeast cross reference chart.

http://www.mrmalty.com/yeast.htm

 

[passedpawn]

Looks like WLP820 Oktoberfest Lager Yeast will do the trick. Below is a link to a good yeast cross reference chart.

http://www.mrmalty.com/yeast.htm

That sounds like a great choice. But, is it seasonal (i.e., available year-round)?

 

[Fuzzymittenbrewing]

That sounds like a great choice. But, is it seasonal (i.e., available year-round)?

I think it is, but thanks for that reference chart ballz. I'm looking at WLP838 Southern German Lager, it seems to be used for classic rauchbiers.

 

[Fuzzymittenbrewing]

Holy cow! Best mash & boil smell ever!!

 

[ballz50401]

Well...I have to say that this beer rocks!! :rockin:
I won 4 medals recently from this recipe!

GOLD- 2013 Badger Brew-Off in Madison, WI
BRONZE- 2013 THIRSTY Classic in Amana, IA
SILVER- 2014 Upper Mississippi Mashout in Minneapolis, MN
GOLD- 2014 Great Northern Brew-Ha-Ha! in Duluth, MN

I highly recommend you brew this one if you like smoke. Thanks again passedpawn!

 

[passedpawn]

Well...I have to say that this beer rocks!! :rockin:
I won 4 medals recently from this recipe!

GOLD- 2013 Badger Brew-Off in Madison, WI
BRONZE- 2013 THIRSTY Classic in Amana, IA
SILVER- 2014 Upper Mississippi Mashout in Minneapolis, MN
GOLD- 2014 Great Northern Brew-Ha-Ha! in Duluth, MN

I highly recommend you brew this one if you like smoke. Thanks again passedpawn!

Holy cow, congrats!

 

[Fuzzymittenbrewing]

Wow! Thats awesome! Congrats on the wins!! Im entering it in Sicilianos Brew Off, one of West Michigans biggest comps. My fingers are crossed.

 

[ballz50401]

Holy cow, congrats!

THANKS!

Wow! Thats awesome! Congrats on the wins!! Im entering it in Sicilianos Brew Off, one of West Michigans biggest comps. My fingers are crossed.

Good luck to you!

Sucks my last keg of this went dry 2 weeks ago. I think my wife drank more of it than I did! I did save two bottles. I'm not sure if I should drink them or enter them in one last competition...

 

[Fuzzymittenbrewing]

THANKS!



Good luck to you!

Sucks my last keg of this went dry 2 weeks ago. I think my wife drank more of it than I did! I did save two bottles. I'm not sure if I should drink them or enter them in one last competition...

I say enjoy the spoils of war my friend and drink em!!

 

[Fuzzymittenbrewing]

Out of curiosity are you guys entering this under smoked beers or "other" smoked beers?
Started diacetyl rest (a little it needs to clean up) but tasting fantastic otherwise, a nice sweet smoke with bacony or ham hints and a beautiful clear brown color to it.

 

[ballz50401]

Out of curiosity are you guys entering this under smoked beers or "other" smoked beers?
Started diacetyl rest (a little it needs to clean up) but tasting fantastic otherwise, a nice sweet smoke with bacony or ham hints and a beautiful clear brown color to it.

Category 22B - Other Smoked Beer

 

[Fuzzymittenbrewing]

Uh Oh, looking like I may be stuck at 1.020. Any suggestions?

 

[passedpawn]

Uh Oh, looking like I may be stuck at 1.020. Any suggestions?

1.020 is not so bad. I'd just roll with it. Carbonation will lighten the mouthfeel.

What was your OG?

 

[Fuzzymittenbrewing]

1.020 is not so bad. I'd just roll with it. Carbonation will lighten the mouthfeel.

What was your OG?

1.052 so it will be at 4.2% but more worried about mouthfeel like you said and sweetness.

 

[ballz50401]

Uh Oh, looking like I may be stuck at 1.020. Any suggestions?

Pure oxygen and yeast nutrients before pitching yeast helps greatly for attenuation and of course proper pitching rates. Mine went from 1.060 to 1.012 for 79% apparent attenuation and 6.3% abv. I agree with passedpawn to just roll with it. You could always add some more yeast to help finish it...

 

[passedpawn]

Pure oxygen and yeast nutrients before pitching yeast helps greatly for attenuation and of course proper pitching rates. Mine went from 1.060 to 1.012 for 79% apparent attenuation and 6.3% abv. I agree with passedpawn to just roll with it. You could always add some more yeast to help finish it...

If he mashed high, more yeast won't help.

 

[Fuzzymittenbrewing]

Pure oxygen and yeast nutrients before pitching yeast helps greatly for attenuation and of course proper pitching rates. Mine went from 1.060 to 1.012 for 79% apparent attenuation and 6.3% abv. I agree with passedpawn to just roll with it. You could always add some more yeast to help finish it...

If he mashed high, more yeast won't help.

Mashed at 154 for 90. Ill think about more yeast but I may just leave it be rather than risk it being too thin.
Would amalyse enzyme take it down too far?

 

[ballz50401]

If he mashed high, more yeast won't help.

WLP838 is rated at 68-76% Attenuation. 60% AA is still a bit low for a high temp mash profile IMHO. The only real way to find out would be to perform a force fermentation test.

Mashed at 154 for 90. Ill think about more yeast but I may just leave it be rather than risk it being too thin.
Would amalyse enzyme take it down too far?

I too mashed at 154F and was able to get 79% AA. I do not have any experience using amylase enzyme so I can't help you out there. I would double check your thermometer and hydrometer for correct calibration to make sure you are getting correct readings too. I'm sure the beer will still turn out very good even with a high finishing gravity. I brewed a English Dark Mild a couple years back that only attenuated at 62% because of high floc yeast. It still won 2nd Place Best of Show at Byggvir's Big Beer Cup that year. Even though your brew didn't turn out as intended doesn't mean it still can't be a great beer!

 

[Fuzzymittenbrewing]

WLP838 is rated at 68-76% Attenuation. 60% AA is still a bit low for a high temp mash profile IMHO.



I too mashed at 154F and was able to get 79% AA. I do not have any experience using amylase enzyme so I can't help you out there. I would double check your thermometer and hydrometer for correct calibration to make sure your getting correct readings too. I'm sure the beer will still turn out very good even with a high finishing gravity. I brewed a English Dark Mild a couple years back that only attenuated at 62% because of high floc yeast. It still won 2nd Place Best of Show at Byggvir's Big Beer Cup that year. Even though your brew didn't turn out as intended doesn't mean it still can't be a great beer!

I hear ya. The diacetyl cleaned up perfectly and it does taste great. Ill just roll with it. Thanks for your help guys

 

[passedpawn]

Do not do that. Enzymes will ruin. Just leave it.

Mashed at 154 for 90. Ill think about more yeast but I may just leave it be rather than risk it being too thin.
Would amalyse enzyme take it down too far?

 

[Fuzzymittenbrewing]

Hasnt totally cleared because only a couple days into lagering but I couldnt resist. Thanks passedpawn and others that helped. This brew is simply fantastic. Nice upfront smoke and definately hints of bacon or smoked meats. I think the cherry wood is the main magicmaker here. Flavorwise one of the best beers Ive ever brewed. :rockin:

 

[passedpawn]

Hasnt totally cleared because only a couple days into lagering but I couldnt resist. Thanks passedpawn and others that helped. This brew is simply fantastic. Nice upfront smoke and definately hints of bacon or smoked meats. I think the cherry wood is the main magicmaker here. Flavorwise one of the best beers Ive ever brewed. :rockin:

Sweet! Get a picture up here when that thing can carry a head. The carbonation in a beer carries the aroma (hops and smoke). Has a big effect on the perception. Let's hear how it changes when the CO2 takes effect.

 

[Fuzzymittenbrewing]

Sweet! Get a picture up here when that thing can carry a head. The carbonation in a beer carries the aroma (hops and smoke). Has a big effect on the perception. Let's hear how it changes when the CO2 takes effect.

Here we go! Wow what a change after proper lagering, this thing just gets better and better. Great depth from the smoke and nice hop balance. Theres no light behind it so hard to tell but it is quite clear.

 

[ballz50401]

I was going to post a picture awhile back and just remembered...

 

[Fuzzymittenbrewing]

I was going to post a picture awhile back and just remembered...

Nice! I just want to update my pic pre competition.