blisterman

Recipes 

I'm a big fan of very smokey Rauchbiers like Aecht Schlenkerla Marzen, and would like to make one similar. Doesn't have to be an exact clone, as long as it tastes good, and has a nice smokey flavour to it.
I'd also like to make it without having to buy any new ingredients, other than stuff I can get in a supermarket, as I've got sacks of stuff to use up here.

So here's what I have (Plenty of each):

Rauchmalt
Pilsner Malt
Chocolate Malt
Munich Malt
Vienna Malt

Wheat LME
Light LME

Nottingham Yeast
Safale US 05 Yeast
Hefe Weizen Yeast
Belgian Wit Yeast


Hallertau Hersbrucker Hops
Northdown Hops
Target Hops
Golding Hops

Any ideas?

__________________
Give a man a brew and he'll be drunk for a day, Teach a man to brew, and he'll be drunk for a lifetime.

brrman

Recipes 

My last rauchbier had about 5 lbs of rauchmalt in it. I will probably reduce it to 4 lbs the next time I make it. It was like a campfire in my mouth (which you may or may not want), but it got cleaner as the months went by. I only put it on tap every so often because it is hard to drink more than one or two at a time. lol

I don't have the recipe near, but I can check after work.

__________________
* My Bar Build
8-Paws Brewing Co.
On tap:
.
.
Secondary:
Primary:
. Fightin' Words Irish Red (10g)
On Deck:
. Heavenly Scourge Black IIPA
. Biermuncher's Nierra Sevada
Kegged:
.

Being a perfectionist does not make one perfect.

niquejim

Recipes 

100% German smoked malt( or 95% with 5% caramel malt)
Continental noble hops to about 20-25 IBU's, basically just a bittering addition
Lager yeast or clean ale yeast fermented cool

brrman

Recipes 

Here is the recipe I brewed a few months back - maybe it will give you something to work off... It turned out well. I cannot even fathom using 95% smoked malt - I have never seen a recipe that used more than 60% of the grist as smoked malt.

I used Perle in this recipe, but I would suggest a Tettnanger or Hallertau - a noble hop like niquejim suggests. If you like em extra smokey - add 1 lb to the smoked malt.


Smokey the Rauchbier

Type: All Grain
Date: 1/31/2009
Batch Size: 5.00 gal
Boil Size: 6.35 gal
Boil Time: 60 min
Equipment: Brew Pot (10 gal) & 65qt Coleman Extreme Cooler
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00
Taste Notes: Smokey

Ingredients
Amount Item Type % or IBU
5.00 lb Smoked Malt (9.0 SRM) Grain 47.62 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 28.57 %
2.00 lb Munich Malt (9.0 SRM) Grain 19.05 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.76 %
1.00 oz Perle [8.00 %] (60 min) Hops 28.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale (fermented at 64F)

Beer Profile
Est Original Gravity: 1.065 SG
Bitterness: 28.6 IBU Calories: 318 cal/pint
Est Color: 11.6 SRM Color: Color


Mash Profile
Mash Name: My Mash Total Grain Weight: 10.50 lb
Sparge Water: 0.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
60 min Infusion Add 13.13 qt of water at 164.8 F 153.0 F
10 min Step Add 8.00 qt of water at 202.0 F 170.0 F
5 min Step Add 8.00 qt of water at 170.0 F 170.0 F

__________________
* My Bar Build
8-Paws Brewing Co.
On tap:
.
.
Secondary:
Primary:
. Fightin' Words Irish Red (10g)
On Deck:
. Heavenly Scourge Black IIPA
. Biermuncher's Nierra Sevada
Kegged:
.

Being a perfectionist does not make one perfect.

944play

Recipes 

Southern Star Rauchbier is a SMaSH (100% Weyermann Rauchmalt, Hallertau Tradition hops, Danish lager yeast). It's fantastic.

__________________
OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)

PseudoChef

Recipes 

Also, the Schlenkerla Ur-Bock is 100% since they smoke all the malts that go into it and the Marzen is up there as well.

brrman

Recipes 

wow - I have to try and find that.

__________________
* My Bar Build
8-Paws Brewing Co.
On tap:
.
.
Secondary:
Primary:
. Fightin' Words Irish Red (10g)
On Deck:
. Heavenly Scourge Black IIPA
. Biermuncher's Nierra Sevada
Kegged:
.

Being a perfectionist does not make one perfect.

khiddy

Recipes 

Wow, that would be some serious smoke!

I just ordered a pound or 2 of Weyermann Rauchmalt from BMW, and I'm gonna put a little bit (3-5%) in my next summertime brew, since I serve the brew at our weekly backyard BBQ. It should go just fine with the sausages and burgers!

__________________
Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA

niquejim

Recipes 

You won't even notice 3-5% unless you're talking about a Cream Ale or Blond Ale, and I don't know if those styles would blend well with the smoke

brrman

Recipes 

3-5% is nothing - you will not notice it at all. Go 10% at least - if you are just trying to add a hint of smoke to a brew that will work out ok (assuming the brew is not some heavy dark beer).

__________________
* My Bar Build
8-Paws Brewing Co.
On tap:
.
.
Secondary:
Primary:
. Fightin' Words Irish Red (10g)
On Deck:
. Heavenly Scourge Black IIPA
. Biermuncher's Nierra Sevada
Kegged:
.

Being a perfectionist does not make one perfect.