tag:blogger.com,1999:blog-3537147682557117770.post416484495836012139..comments2007-12-13T16:42:42.935-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3537147682557117770.post-74227183178444218102007-12-13T16:42:00.000-06:002007-12-13T16:42:00.000-06:00

Russ,Your family trip to Germany looks awesome. I have yet to comment on your posts about it. I'm glad you said this, because the level of roast is the part I am most weary of. I've used Carafa malts in last year's Schwarzbier, and it still had a roasted assertiveness. But I think I'll reconsider the amount for this Rauchbier. I'm definitely taking up the gravity closer to a bock. The level of

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-91067951362397643122007-12-13T11:05:00.000-06:002007-12-13T11:05:00.000-06:00

Sorry for the late comment (sad to say I haven't checked out your blog in a while), but if you're thinking of doing a Rauchbier I would urge you to consider going with a decent amount of roasted malts (maybe some Carafa?). The Maerzen Rauchbier at Spezial in Bamberg had a nice roasted flavor to complement the smoke (sort of like you get with a smoked porter). Unfortunately they don't export to

Russhttp://www.blogger.com/profile/00255790557381362058noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-70141003090396079572007-11-29T20:45:00.000-06:002007-11-29T20:45:00.000-06:00

...Big!...Malty!...Smoky!...Mmmm!...Good!

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-44364314083648219142007-11-29T18:29:00.000-06:002007-11-29T18:29:00.000-06:00

I think smoked flavor can be very good in a beer. Cinderbock is my favorite and it is veeery smokey. I've had some very thin and dry beer that was smoked and I didn't like it at all. So big malt and big smoke are both necessary for me to like it.

Adamhttp://www.blogger.com/profile/08522250477305289784noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-42673870181267064372007-11-27T23:58:00.000-06:002007-11-27T23:58:00.000-06:00

I do like a smooth and neat Scotch once in a while. I'll have to check out that book. There are just so many to choose from. My wife bought me a bottle of Bushmills Malt 10, and it was very nice, but now I think it's time for some fine Scotch.Adam,Go for it. Again, use it lightly if you are the timid type. But if you love smoke flavor in beer, then you can raise it to about 5% of the mash/

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-35934393203882920522007-11-27T21:41:00.000-06:002007-11-27T21:41:00.000-06:00

Ok...now you did it. A smoked beer is definately on my list. That is a lot of smoked malt. I will be interested to hear about how it turns out.Travis,That MJ Scotch book is a handsome book that is very well layed out and written. This is the only thing I own that has been signed by somebody famous, MJ himself. (I don't get to brag about that too often)

Adamhttp://www.blogger.com/profile/08522250477305289784noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-47859272875220393642007-11-27T09:36:00.000-06:002007-11-27T09:36:00.000-06:00

Thanks Travis,Peated malt is quite strong. The level of smoke in this beer should be medium to full in flavor and aroma. On brew day, the house smelled, well...smoky. Over last year's smoked ale, I've increase the percentage of peated malt just .5 points to 5.1% of the mash. The gravity has also increase about 10 points, but the smoke flavor will still be prominent.The smoke from burning various

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-35575703216775341982007-11-27T08:30:00.000-06:002007-11-27T08:30:00.000-06:00

Interesting. It looks like there is a very close to 50/50 match of smoked malts and regular flavor malts. What are you expecting for the level of smokiness in the brew with that profile?On the peated malt, I got my father-in-law the Michael Jackson book on sigle malt scotch (by the way, a very nice hard cover book that is a great gift for any scotch drinker) and he mentioned that he did not

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.com