Apparently, my friend "Doc" hasn't brewed much this summer, and is in the same boat.
He proposed a plan to help with both our inventory issues, and it will allow us to catch up a little. We're planning on brewing together at Doc's Brewery soon-ish.
More on that later.
Still, I wanted to get a brew day in before we get together. I actually wanted to get an appropriate lager on tap for Oktoberfest season.
If you read, Roll-a-Style 10: 6B. Rauchbier, you knew this was coming .... on Sunday I brewed:
This is only my second Roll-a-Style / BJCP Goal beer I brewed this year, after doing a ton of them in 2025.
6B. Rauchbier is not a favorite of mine. Smokey beers get way too smokey easily, and so I purposely added a very small portion of smoked malt to this beer, less than 10%
I didn't really smell any smoke during the mash or boil, so I'm wondering if any smoke flavor will come through at all.
The guideline says "The beechwood smoke character can range from subtle to fairly strong". I went VERY subtle, so regardless if I feel like the smoke character is there, I'll still give myself credit for this style.
If I'm counting correctly, after Sunday's brew day, I've brewed 92 out of 108 styles.
Like most brew days recently, I got started fairly late in the day ... around 6am. Because of the late Sunday start, I got through the mash before church.
Right before we left to go to church, I pulled the malt basket to drain, and set the Foundry to heat to 195 (just below boiling) while away.
That way, I'm ready to start the boil almost immediately when I returned.
My pre-boil gravity was very low. I added some sugar, but I think my initial measurement was off because after adding the sugar, the gravity went up way more than it should have based on the amount I added.
It was fine, I just diluted.
The boil went fine. My OG ended up right exactly on plan.
I chilled to around 55 degrees before pitching yeast. The fermenter was bubbling by mid-morning the next day.
The "cold" fermentation is a little warmer than my usual SOP. 34-70 will handle it fine.
I expect I'll be kegging this sometime next week, and drinking fairly soon after that.
Stay tuned, and I'll let you know how smokey this beer turns out.
As always ...keep an eye on the regular SheppyBrew Channels to see what is happening with beer, barbeque, biking and other things in my life: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.
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