Rauch Ale

slim chillingsworth · 07-07-2008, 04:01 PM

I'm aiming for a VERY smoky ale, close to a rauchbier. I'm going to home-smoke some the vienna in this recipe for about 15 minutes using applewood. Do you think 45% is enough smoke? I originally contemplated using 75-100% but every recipe I've found has much lower percentages.

Here's the recipe:

Code:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal      
Boil Size: 5.72 gal
Estimated OG: 1.058 SG
Estimated Color: 19.0 SRM
Estimated IBU: 17.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
5.00 lb       Vienna Malt (3.5 SRM)  (Smoked)          Grain        45.45 %       
4.00 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        36.36 %       
1.00 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        9.09 %        
0.50 lb       Carafoam (2.0 SRM)                        Grain        4.55 %        
0.50 lb       Chocolate Malt (350.0 SRM)                Grain        4.55 %        
0.50 oz       Saaz [5.80 %]  (60 min)                   Hops         9.9 IBU       
0.50 oz       Saaz [5.80 %]  (30 min)                   Hops         7.6 IBU       
1 Pkgs        SafAle English Ale (DCL Yeast #S-04)      Yeast-Ale

ohiobrewtus · 07-07-2008, 04:07 PM

It's your beer, make it as smoky as you want. I'd brew it once as ou have it posted here and if it's not enough you could always make adjustments and brew it again later.

The Blow Leprechaun · 07-07-2008, 07:49 PM

In Jamil's book he talks about smoked malt percentages in the rauchbier section. I don't have it handy, but if memory serves he says that he personally likes it best around 55-60% smoked malt, but other people seem to prefer it a little lower, around 45%, and advises to brew it first at a lower amount and then up it next time if you want more.

I suppose it's probably easier to drink a beer that's not smokey enough than to drink one that's too smokey, but smoke also develops some cool flavors if left to age a while (and it's a preservative, so smoked beers should age even better than non-smoked ones), so if you think it's too smokey, don't throw it out - let it sit!

slim chillingsworth · 07-08-2008, 03:02 PM

Quote:

suppose it's probably easier to drink a beer that's not smokey enough than to drink one that's too smokey

very good advice. i really need to get that book, and ask for my copy back of designing great beers.

thanks

The Blow Leprechaun · 07-08-2008, 07:25 PM

I like it because it gives you a good foundation for just about any style, someplace to start from.

I really want to get a copy of Designing Great Beers, but none of the bookstores near me have it

Boerderij_Kabouter · 07-08-2008, 07:32 PM

I would smoke the pale instead of the Vienna. This will give you a better smoke flavor and avoid any chance at picking up acrid or astringent smoke flavors. If you want a very smoky beer, I would smoke both the Vienna and the pale. 15 minutes would probably give you something a little less than a Rauch bier but with some full flavored smoke to it.

Just remember to use a spray bottle to moisten the grain when you stir. The small amount of moisture prevents scorching and yields a smoother smoke flavor.

Good luck and let us know how it turns out!

slim chillingsworth · 07-09-2008, 01:54 PM

I chose the vienna because I read that this is what schlenkerla does, but now I can't find where I read that.

Also, BYO recommended 15 minutes for heavy smoke, and not going over 20 no matter what. If you have some experience with different smoking times please pass along your results.

Thanks!