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!

CHEERS!

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!

CHEERS!

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!

CHEERS!

I'm Back!.....

Hello all! Sorry I haven't posted in almost a year. It has been a busy year. I was working three different part-time jobs so I didn't have time to homebrew, but as this year turns, I have a full-time and only one part-time  job, so it is time to get back at it.
Again, I will be getting very creative and pushing the boundaries like my favorite brewery in Bend, OR, Deschutes Brewery.
I have an idea for a brew that will primarily be a cider, but will use some malt for flavor, so I think I will call it a Cider Beer. It will be lightly hopped and I may even dry hop it as I see how the flavor progresses.
This will turn out to be my birthday brew this year. I'm going to brew a small batch, 2 gallons of beer, chill, and transfer to the fermenter, then add the juice, pitch the yeast, and let the fermentation party begin! More details to come!
CHEERS!

Mesquite Wheat, bottling

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!

Mesquite Wheat

Hello all! When I heard that Briess Malting was releasing a new smoked malt, I couldn't wait to get my hands on it! Hello Mesquite Smoked Malt! I really wanted the flavor to come through and opted to use 56% of my grist as Mesquite Smoked Malt.
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!

Pictured is the boil and 5 gallons in the fermenter. I used Weyermann Pale Wheat and Weyermann CaraAroma for the remainder of the grist. I opted for UK Challenger hops.
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!

Sleigh "Ryed" RIS

Here is the Sleigh "Ryed" RIS, (Russian Imperial Stout), in the glass after 3 months. Aromas of spice, dark cherries, dried stone-fruit, and chocolate. Flavors of spice, dried stone-fruit, and bittersweet chocolate. There is a slight lingering bitterness on the finish that I think will mellow with more aging. The flavor is reminiscent of a mix of barleywine and Russian Imperial Stout. No alcohol heat in the flavor, but there is a warmth when drinking it. CHEERS!