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Wednesday, July 1, 2015

Smoked Beer & More...

So Bret stumbled into a thread on /r/homebrewing regarding peat in beer.

You're welcome to go and check it out if you want, but the long and the short of it is now I have to brew a 100% peat malt beer.

He has also convinced me to brew a rauchweizen.

I'll be doing both in 2 gallon batches tonight.

Grist for the rauchweizen:

30% rauch malt
70% wheat malt
10IBU probably fuggles.

WLP300 fermented to optimize banananess

Grist for the 100% peat malt beer in case it wasn't clear enough:
100% Simpsons Peat Malt.

10IBU, fuggles.

Probably go with 34/70 for the yeast and ferment it as a lager.

I'm going to mash both high, 158 or so.

I have no idea if I'm going to like this. He insists it'll be good if I like smokey beer, and I do, so I probably will. But I don't know.

I do know I've already agreed to send a couple bottles to other people that are curious about the peat beer as well. So that's that, I'm committed to the process now.

In addition to the above experimentation I'm gonna be doing, this coming Friday I'm heading down to San Jose to brew with my friend Steve. He is going to be doing 15 gallons of an IPA, and then splitting it 3 ways with different yeast. WLP001, WLP644, and The Yeast Bay Vermont Ale.

Off to morebeer I go to pick up the smoked beer ingredients and the WLP644 for Friday! This'll be the most I've brewed in a week in a while, even if I'm not the one in charge on Friday. Still pretty stoked to be involved in this much brewing so rapidly.