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Sunday, July 10, 2016

Swaen All In Breakfast Brown Ale

I received a gift of sample malts from the Netherlands that included Ale malt, Coffee malt, honey biscuit malt, caramel red malt, wheat malt, and light Munich malt. I decided to brew it all up together to see what I could end up with. It ended up a deep reddish brown color with an original gravity of 1.070. I used 100% UK Challenger hops for bittering, flavoring, and aroma additions, and will likely dry hop with another ounce. I used English Ale yeast so maybe it will throw some fruity esters and enhance some flavors. Thanks for reading! Cheers!

Smokin' Cider, (Rauch Malted Cider)

Flavors of apple and mesquite smoke meld together seamlessly in this cider providing quite a drinkable smoked cider. Nicely balanced with hints of tart apple, sweet apple, and sweet smoke, and a nice carbonation level make this cider go down quite easily. This one will pair nicely with barbecue and grilled foods, and I'm sure it won't last long. CHEERS!

Thursday, April 21, 2016

Rauch Malted Cider

Bottled today, finally, after 7 weeks. Just another 2-3 weeks until bottle conditioning will be complete. I am excited to get a taste of this one when it's carbonated. It is definitely a unique malted cider. Final gravity of 1.006 which makes the brew 6% ABV. I'll post again in 2 weeks!
Thanks for reading!

Wednesday, April 20, 2016

Rauch Malted Cider

Gravity reading today was 1.006 placing the ABV at 6.03. The dry hopping adds nice aromas that pair well with the smoke and apple. This malted cider will pair well with grilled and barbecued foods. It is definitely drier than beer and should prove to be a refreshing summer brew.
The yeast was quite active and hanging in suspension with some airlock activity after dry hopping, so that is why I am just now ready to bottle.
I'll post again in 2-3 weeks after bottle conditioning.

Thanks for reading!

Tuesday, March 29, 2016

Rauch Malted Cider

Fermentation is pretty much complete. I forgot that this yeast tends to hang around a while, hence the longer fermentation/aging time. Plus the addition of dry hopping made the yeast more active.
I took a  gravity reading today and it was 1.008 placing ABV at 5.77%.
Aromas of smoke, tart apples, a little spice, and some floral notes from the dry hopping.
Flavors of smoke and mildly tart apples with a crisp, clean finish. Smoke and red apple linger on the palate slightly, which seem to compliment each other quite nicely. There is a nice acid tartness on the finish that rounds out the flavors. Not too sweet, yet not too dry, this seems to land right in the middle, which will make it quite refreshing for warmer weather and should pair well with barbecue and grilled foods.
Bottling will commence within the next couple of days, then another two weeks for the taste test with carbonation.
Thanks for reading!


Wednesday, March 16, 2016

Rauch Malted Cider

Racked to secondary today after 3 weeks. The cider is still quite cloudy from active yeast in suspension.

I pulled a sample to check gravity and flavor. Gravity is 1.008, placing the ABV at 5.77%.

Aromas of smoke and apples. Quite pleasing.

Flavor: a bold, but not overpowering flavor of smoke awakens the palate. Tart apple comes forward which gives way to a slightly mineral/salt-like finish with a lingering of smoke on the aftertaste. I did choose to hop the smoke beer component and I believe it is slightly evident.

I will dry hop this brew to see how it affects the flavor and aroma profile. It will sit for one to two  more weeks while clearing then I'll check the gravity again. I believe the gravity will drop a few more points to around 1.006 - 1.004, which will keep it from being too dry, yet it won't be cloyingly sweet.

I'll post again as this brew finishes up.

Thanks for reading!


Wednesday, February 24, 2016

Rauch Cider

So, today is my birthday and I was wanting to brew something different as I haven't brewed for sometime. I decided to go with a cider, but it will definitely be different.

I had a Woodchuck Cellar Series Smoked Apple cider a while back and it was amazing! They smoked the apple pomace and let the cider ferment on it. Very tasty!

That is where the inspiration for my birthday brew is coming from. I'm going about it in a very different fashion utilizing smoked grain instead.

I will be brewing a small batch of smoke beer, with a hops addition, and will top off with apple juice, enough to make 6 gallons.

Depending on the flavor profile that emerges, I may dry hop the Rauch Cider as well.

This is a picture of the mini mash in my full size mash tun. It looks so tiny!

This is the wort pre-boil. 4 gallons that will be reduced to about 2 gallons then topped off with apple juice. I'm using store bought apple juice so I won't need to worry about wild yeasts or having to add Campden Tablets.

The house smells of barbecue! (I'm actually brewing this small batch of smoke beer in the house. It smells so awesome!) Usually I have to brew outside, but the wife gave me permission seeing it's my birthday and all.

I'll also be adding some brown sugar for flavor and to bump up the alcohol content. After the boil I will cool the wort, then top off with apple juice to make 6 gallons.

I'll update in the near future!

Thanks for reading!