Thursday, April 23, 2015
I bottled the Mesquite Wheat tonight. Final gravity of 1.012 places the ABV at 6.6%. Aromas of sweet mesquite smoke and cedar notes. Smooth medium bodied mouth-feel with flavors of sweet malt up front which gives way to a moderate amount of mesquite smoke flavor which fades nicely into a mildly bitter finish. (This beer is making me think of barbecue which it will pair with nicely!) I'll post again after the beer has carbonated. CHEERS!
Friday, April 3, 2015
Those of you that know me, know that is in my medium usage range. (My other smoked beers range from usage rates as high as 98% smoked malts, to minimal usage rates of 15% or less.) What can I say, I love smoke beers!
When my wife came home, she said the house smelled like bacon! And indeed it does smell like a smokehouse! My daughter said it smelled like bacon when she got home from school. I can't wait to taste this one! This should pair very well with barbecue! The starting gravity was projected at 1.062. Actual measured, 1.062. Right on the money! I'm using Fermentis US-05 dry yeast for its good attenuation and neutral flavor to let the smoke come through. Projected ABV should be near 7%. Updates to come in 2-3 weeks. CHEERS!
Sunday, January 25, 2015
Bottled this today with FG of 1.020 placing ABV at 8.66%. Aromas of dried stone fruit, chocolate, and spice. Flavors of chocolate, spice, and dried stone fruit as well. Nice silky-smooth, medium to full body, with a nice lingering bitterness that is customary for this style. The finish is on the drier side to avoid being cloyingly sweet. The flavors are very rich and complex and will benefit from some bottle aging.
Saturday, January 17, 2015
Friday, January 2, 2015
My brew day went fairly well. I was a quart over with my water measurement, but ended up with 5.5 gallons going into the fermenter. Had a little boil over when the hops went in. (Not fun scrubbing the outside of my kettle that had caramelized wort and hops baked on.) Projected SG was 1.093. Actual was 1.086, most likely due to the excess water. Projected ABV should be around 9.5%. The color was calculated at 42 SRM, but I'm not sure if it will be that dark. The wort is definitely dark brown with ruby and amber/orange hues. Full krausen at day 1 and everything is looking good! I'm excited to see how the flavor develops. The rye and chocolate rye should add some nice spiciness. The Special B should add some deep caramel and raisin/prune flavors. I'm keeping the fermentation temperature around 60-62 degrees with Fermentis US-05 yeast which is a high attenuator and neutral in flavor.
Thanks for reading!
Thanks for reading!