Batch No. 41 - Meatstick Smoked Porter

Meatstick Smoked Porter

Brewed - November 19, 2011

Style - Smoke-Flavored/Wood Aged Beer

Ingredients:

• 13.75 lbs. American 2-Row
• 5.0 lbs. Cherrywood Smoked Malt
• 3.0 lbs. Rauch/Smoked Malt
• 2.8 lbs. Munich Light
• 2.8 lbs. Crystal 50-60L
• 1.5 lbs. Chocolate
• 0.75 lbs. Black Patent
• 0.5 lbs. Special "B"

• 1.0 oz. Cascade (90)
• 1.0 oz. Centennial (90)
• 0.75 oz. Centennial (30)
• 1.0 oz. Willamette (5)

• Wyeast #1056 California Ale (1500 ml starter / 300 ml pack)

OG – 1.074
Primary – 14 days
Secondary - 28 days

Kegged -December 31, 2011

FG - 1.013
Attenuation - 82.4%
ABV - 8%


Notes:

• This version of "Meatstick" is completely vegetarian friendly and specially dedicated to the fact I haven't eaten any meat for 4+ weeks!! LOL
• brewed with ~ 27% smoked malt (combo of cherrywood and rauch malt)
• Mash at 154° for 90 minutes
• 90 minute boil
• Thinking of aging one keg on bourbon or rum soaked oak chips

The Meatstick Dance....

But every time you say goodbye
The pain I can't identify
Reveals to me the hidden door
That leads to several moments more

Batch No. 40 - Squashes Me with Fear

Squashes Me with Fear

Brewed - November 6, 2011

Style - Smoked Squash Brown Ale



Ingredients:

• 11.0 lbs. American 2-Row
• 5.0 lbs. Pilsner
• 4.0 lb.s Munich Light
• 2.0 lbs. White Wheat
• 2.0 lbs. Smoked Hubbard Squash
• 1.0 lbs. Crystal 80L
• 1.0 lbs. Crystal 60L
• 1.0 lbs. Flaked Barley
• 0.5 lbs. Melanoidin
• 0.5 lbs. Carafa Special

• 1.0 oz. Cascade (60)
• 1.0 oz. Cascade (30)
• 6.0 lbs. Smoked Hubbard Squash (20)

• Wyeast #1056 California Ale (1500 ml starter / 300 ml pack)

OG – 1.064
Primary – 13 days
Secondary - 14 days

Kegged -December 3, 2011

FG - 1.013
Attenuation - 80%
ABV - 6.7%


Notes:

• Finally brewed the long discussed smoked squash beer
• Brandon smoked up a 12-lb. hubbard squash on his BGE (Big Green Egg); slowly smoked for approx. 3.5 hours I think; once finished it had a much more pronounced campfire aroma and tasted quite sweet; decided against adding any smoked malt into the mash so we can see just how much smoked flavor comes off the squash
• Huge thanks to The Mad Fermentationist for inspiration and recipe guidance. I'm thinking of possibly souring one of the kegs after primary is done depending on how it turns out; possibly adding some spices in the secondary as well
• Mash at 154° for 80 minutes
• 2.0 lbs of smoked squash in the mash and 6.0 lbs in the boil (20 mins)
• 90 minute boil