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Taste Notes

Mill spacing - CS2. Moscow tap water. 0,5 teaspoon of CaCL went right into the mash. 1 step starter 1000 ml. (1st gen). Oxygen - 90 s. Target fermentation temperature = 10oC. OG = 1,053. YPT =

Notes

A bit lighter than Spezial. Next time probably I should use CMIII and M2 instead of what we have now. Next time, probaly, try without aroma hops. Probably 80 and more of rauch is a bit too much. Probably 70% is just the way to go. What can I say? Finally this beer is just close to perfect. It smoothed down a bit after 1 week of lagering. I kegged it then. It has very pleasant and delicate aroma. No harshness. Beautifull... As to rauch persentage... 80% is OK, but 70 would've been OK also. What carbonation is in this beer before bottling? I do not know... Next time I should do next: set my regulator at 1 bar. Rack down my beer into the keg. Connect the gas to the keg and tilt it around with the gas tube connected. After the gas stops dissolving, I disconnect the gas line. Then I rock the keg back and forth horisontally. Then repeat the process again. At some level gas should stop dissolving, that would indicate that the equilibrium is reached and the bear is rightly carbonated. I should apply this procedure to all lagers. If not, the another option to try is to set my regulator to 1 bar and then connect it to the keg periodically. But it would take a week or more to carbonate. Another option. Set my regulator to 3 bar and connect periodically to the keg to keep the pressure for first 2-3 days. After that purge the excessive gas from the keg, set the regulator to the right pressure and then force carbonate normally. This seem like a good way to go. Bottled using formula 4x4x18 (4x1,5l plastic; 4x1l plastic; 4x0,5l glass). Next time - more bitterness. About 25 will do. This beer was carbonated at 1 bar, via the last method (carbonate with 3 bar and then let the pressure in the keg to settle at 1 bar). It is quite carbonated. Maybe next time I should use 0,8 bar (see carbonation chart for more details). Next time - carbonation 0.8 - 0.9 bar (for all lagers). Stouts (porters) - 0,6 bar. Maybe it also won't harm to make the rauchbier darker. This beer tastes a bit astringent, do not know why. Probably because of the sparging water temperature, or it is just the rauchmalz. TOO SWEET!!!! Next time - IBU 25 minimum (for a rauch). Astringency subdied after some conditioning in bottles. After one week it tastes close to perfect, although with insufficient bitterness. Maybe it was not astringency after all, it must have been the yeast mass from the bottom disturbed after unproper bottling. Next time in rauch - no aroma hops. They are very nice, but not in this type of beer. Tradition hops... mmm... They are wonderful!!! It is honey, I say, it is honey! This beer tastes differently at different temperatures. It is honey when the carbonation is right and its temperature at a level of 10-12oC (approximately). I took it from the fridge and let it warm up a bit at room temperature. Chill haze also disappeared at this temperature.