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Old 11-12-2009, 07:34 PM   #1
Disi
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Default Rauchbier - critique, please?

I have tasted rauchbier made of 100% smoked malt, and absolutely loved it. I fear some of my friends wouldn't, so I've been toying around until I came up with this recipe. My aim is a slightly malty beer, but with a obvious, yet tolerable smoke. The roasted barley I threw in for coloring.

I only use Weyermann malts from Germany, by the way.

Oh, and suggestions for a dry yeast would be greatly appreciated, too!

Code:
Style: Classic Rauchbier
TYPE: All Grain
Taste: (35,0) 

Recipe Specifications
--------------------------
Batch Size: 18,93 L      
Boil Size: 22,71 L
Estimated OG: 1,056 SG
Estimated Color: 16,7 SRM
Estimated IBU: 26,3 IBU
Brewhouse Efficiency: 75,00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
2,37 kg       Smoked Malt (9,0 SRM)                     Grain        50,75 %       
1,35 kg       Premium Pilsner (2 Row) Ger (2,0 SRM)     Grain        28,91 %       
0,35 kg       Munich Malt (9,0 SRM)                     Grain        7,49 %        
0,26 kg       Cara-Pils/Dextrine (2,0 SRM)              Grain        5,57 %        
0,22 kg       CaraMunich II (60,0 SRM)                  Grain        4,71 %        
0,12 kg       Roasted Barley Ger (300,0 SRM)            Grain        2,57 %        
18,00 gm      Perle [8,00 %]  (60 min)                  Hops         17,6 IBU      
25,00 gm      Spalter [4,10 %]  (25 min)                Hops         8,7 IBU
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Old 11-12-2009, 07:46 PM   #2
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It sounds a lot like a lighter smoked version of Shlenkerla marzen. It looks good to me.

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Old 11-12-2009, 08:18 PM   #3
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I like it - I have brewed something similar actually.

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Old 11-12-2009, 08:19 PM   #4
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My single most favorite style. I noticed my rauchbier thread from 05 in the "similar threads" and looked to see what I used for a recipe.
http://www.homebrewtalk.com/f12/rauchbier-3963/

I am finding that most attempts for a traditional rauchbier recipes are very similiar. A blend of smoked/pils/munich, some crystal and a dark malt for color. Outside of the dextrine, your right in the norm.

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Old 11-12-2009, 08:28 PM   #5
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Thank you all, for at least assuring me that I'm not way off. Playing by ear with the BJCP style guide as a reference isn't really straight forward.

The CaraPils I decided to add for hopefully, a slightly more mouthfeel and head retention. Perhaps wheat malt would be just as good?

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Old 11-12-2009, 08:43 PM   #6
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A smoked beer is in my not to distant future and I have been researching recipes and methods for a couple weeks.

I saw you asked for dry yeast recommendations. HBT member BierMuncher has a very popular smoked porter recipe that uses SO4 dry yeast. It would prob work just fine for a slightly lighter beer as well.

http://www.homebrewtalk.com/f77/loon-lake-smoked-porter-award-winner-90531/

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Old 11-13-2009, 02:48 AM   #7
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I "tolerated" going to the Schlenkerla almost every week for 5 years when I worked in Bamberg.

While I like their brew I preferred other local brews that were only slightly smoked.

I made a batch of Kaiserdom Rachbier from Clone Brews that uses only 1 lb of rauch malt. I really like the subtle flavor, but may up it to 1.5 - 2 lbs next time.

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Old 11-13-2009, 11:28 AM   #8
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Quote:
Originally Posted by homebrewer_99 View Post
I "tolerated" going to the Schlenkerla almost every week for 5 years when I worked in Bamberg.

While I like their brew I preferred other local brews that were only slightly smoked.

I made a batch of Kaiserdom Rachbier from Clone Brews that uses only 1 lb of rauch malt. I really like the subtle flavor, but may up it to 1.5 - 2 lbs next time.
Yeah, I really enjoy the Aecht Schlenkerla Rauchbier Marzen myself, but as mentioned before, I doubt most of my Heineken and Carlsberg quaffing buddies would. Trying to ease them into more complex and, in my opinion, better beers, so I don't want to overwhelm them, yet without entirely sacrificing the smoky goodness that I enjoy so much.
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