|The beer shown above is amazing. It can best be described as a gentle smoky malty beer that is full of flavour but medium body. Wonderful smoky beech-wood flavours with smooth malty flavours hang on your pallet from beginning to end. I hope to come close with this brew.|
- 15 lbs Weyermann Rauch Malt
- Wyeast 2206 (Lager)
- Bitter Hallertau 2 oz, 60 mins
- Flavour Liberty 2 oz, 7 mins, also Whirflox, yeast nutrition
- 125F 30 mins, mash temp ended at 123F, strike temp 134F
- First decoction --> 20 min bring 2 large colanders of mash to boil. Added 1 gal of tap water. Boiled for about 7 mins.
- Added above back to mash resulting 135F mash temp for 30 mins
- Second decoction --> 2.5 large colanders plus 1 gal of mash liquid boiled down. Added some more mash liquid to this to raise mash temp more.
- Mash temp now 155F. Lid off for first 10 mins then covered for 60 mins
- Sparged at 173F to make 9 gallons
The rise in mash temperature is created by removing stiff grains from the mash and bring them to a boil for 5 mins then adding it back to the mash. This is done to bring the temp up.
- 60 mins bitter hops
- 5 mins flavour hops
- OG 1.076
- Fridge 58F until I see active fermentation then set to 54F
- 1/9/2016 Gravity is 1.017. Taste full of body with a mild smoky flavour.
- 1/23/2016 1.014 Brix 9.5. Abv 8.1%