Wholly Smoke v2.0

This recipe is finally dialed in!  I'm very happy with the results!  This beer turned out quite nicely!

Most German smoke beers are lagers, but I have finally made a big, smoky ale.  7% ABV and 43 IBU's makes it nicely balanced.  I used a combination of Weyermann Rauchmalt and Briess Cherrywood smoked malt to achieve a good smokiness, but not too much smokiness.

This beer pairs well with barbecue and charcuterie quite nicely.  It goes well with strong cheeses such as aged cheddar and blue.  I have even used some in making chili to add a little smokiness and richness.

I've found that most American's palates are not accustomed to such intense flavor.  One either loves smoke beer or doesn't.  There is no gray area in between.  Although,  some like smoke in other styles of beer such as Porter, and it seems to be making appearances in other styles as well.  In fact, I will be experimenting with a smoked oatmeal stout on New Years Day for my first brew of 2014.  (Next Post)

CHEERS!

Wholly Smoke v2.0

FG: 1.016 placing ABV at 7%.  Aroma is fantastic!  Sweet smoke almost campfire like.  (YUM!)  Medium body, flavor of sweet malt, moderate bitterness from the hops, rich smooth smokiness on the finish.  This is what I was aiming for!  I can't wait for this one to carbonate!  (The downside of bottling, though I find bottling fulfilling as it symbolizes the final stage of creating a great beer!)  45 bottles of beer on the floor, 45 bottles of beer......
CHEERS!

Wholly Smoke v2.0

I am on a quest to make a great smoke beer.  One of my favorite styles, I like nothing more than to enjoy a great smoke beer or Rauchbier, original German beer. I am huge fan of smoke beers and can't get enough of them.  I don't mind smoke flavored styles like porters and stouts, but prefer the German versions of Rauchbiers much more as they have a more intense flavor.

My beer has been fermenting for a week and a half, but I think I am going to keep it in the primary until Sunday, then bottle it.  I haven't checked the gravity as I don't want to break the seal on the fermenter.  I aimed a little higher for the mash temp to create a little more body, but we'll see how it goes.  I am really excited to see how the flavor compares to my last batch.  I bumped up the percentage of Briess Cherrywood smoked malt just a tad to give a little more deep smokiness on the finish.

The Weyermann Rauchmalt is great as a base malt and is smoked over Beechwood.  It has a sweet, smoky flavor with a nice richness to it.
The Briess Cherrywood smoked malt adds a little more of the bacon-like, almost barbecue-like smokiness on the finish as it kicks in on the back-end.

My favorite German Brewery is Aecht Schlenkerla and they make the best Rauchbiers on the planet!  So rich and intense, I think the American palate just can't handle them, but I LOVE them.  The Germans cherish this style of beer as it is made the traditional way by drying the malt over open Beechwood fires.  Most beers in Germany originated this way but only one brewery continues the tradition.  Aect Schlenkla Brauerei.  The Aecht Schlenkerla Urbock is one of my favorites and I keep looking for Eicht, but have yet been able to locate it.  It is an 8% Rauchbier produced by Aecht Schlenkerla.  There is also an Oak smoked version that comes out at Christmas time, that is hard to find as well.  It is also rated at 8% ABV.

Another smoke beer version I enjoy is Gratzer, which is made with oak-smoked malt which adds more layers of flavor and depth through the smoking process utilizing oak instead of Beechwood.  Quite delicious when brewed properly!

If you are looking for a unique beer experience, please check out Aecht Schlenkerla Rauchbier.  There are styles ranging from wheat beers, to Marzens, to Urbock and beyond.

CHEERS!

Wholly Smoke v2.0

In my quest for a great smoke beer, I'm at it again.  I tweaked the recipe only slightly to see how this one will go.  97% smoked malts with 3% roasted malt for color.  I did a small adjustment with the smoked malts to get a little more smoke on the finish.  Recipe OG - 1.074.  Measured OG - 1.070.  IBU's - 43.  All in all, a good brew day.
CHEERS!

VanUrfa Chile Vanilla Oatmeal Stout

Sorry for the delay.  This stout turned out exactly as I wanted it to.  Aromas of chocolate, vanilla, and some earthiness from the chile.  Flavor: chocolate, chile, and vanilla, with a slight warmth from the chile on the finish.  Slightly chewy body.  Could use more warmth from the chile.  Tasty brew.
CHEERS!

Chile Vanilla Oatmeal Stout

Bottled today.  FG was 1.022, projected was 1.013, but with all the flaked grain I expected it to be higher like it is.  ABV 5.5%.  At bottling: Aromas of chocolate, dried chile, and vanilla.  Flavors of chocolate, chile, vanilla, and finishes with a slight cocoa and chile bitterness.  Very little heat if any.  In two weeks I'll post an update on the finished product.
CHEERS!

Chile Vanilla Oatmeal Stout

Finally, another brew day!  I decided to do an oatmeal stout with a twist.  I discovered some Turkish Chile called Urfa. Rich chile flavor with a little smokiness, moderate heat, and cocoa notes.  I built my recipe for the stout based on the chile flavor profile.  I opted to use only chocolate malts, instead of roasted barley to bring more chocolate/cocoa flavor to the brew to enhance the chile.  I don't want the chile to overpower, so I went light to start.  The chiles provided a little more bitterness and with the IBU's at 29-30, the brew is slightly bitter.  When it comes time to bottle, I will prime with vanilla sugar for balance and to enhance the chocolate/cocoa flavor and aroma. 
Brew day statistics:  OG projected: 1.058, OG actual: 1.064.  4.5 gallons into the fermenter.  Mashbill: Gambrinus ESB Pale, Weyermann Dark Wheat, Weyermann Carawheat, Briess Chocolate, Weyermann Chocolate Wheat, flaked oats, and flaked barley.  I opted for a flavor neutral yeast so I chose Fermentis US-05.  With the use of flaked grains and a mash temperature of 157, the unfermentable sugars should provide a big, smooth mouthfeel.  I'll be bottling in two weeks.
CHEERS!