Rauchbier - My first recipe for liquid sausage? - Page 2

**Reverend JC** · 12-03-2008, 10:35 PM

Traditional Rauchbiers are made of 100% rauch malt, or just a shade under 100%. This is what my pro brewer friend tells me who spent a year apprenticing in Germany.

Get that special B out of there................gheeee that seems way off to me.

shagington · 12-03-2008, 10:48 PM

Awesome! Thank you all for the help and the words of wisdom!

**niquejim** · 12-03-2008, 11:09 PM

I've made a batch from a post on another site and it was a really good copy of Schlenkerla Marzen
Quote from MullerBrau on NB Forums

"Last night I kegged 21 gallons of my Aecht Schlenkerla Rauchbier. I used 100% Smoked malt from Bamberg (Weyermann's) with a touch of Carafa Special 2 for color. It is a really great beer.

**BierMuncher** · 12-03-2008, 11:24 PM

At 48% smoked malt, you're nowhere near too much smoke for a Rauchbier.

desertbronze · 12-04-2008, 12:54 AM

Go for it - that looks good - that beer should retain its smoked flavor well.

shagington · 12-04-2008, 02:45 PM

From the gist of it, I feel like I should drop the Special B. I was think the warm flavors from it might help, but it seems more like a Carahell might fit better into this recipe. I wanted to use the Carapils to help with the body and foam stability, would a carafoam be better? And should I add some melanoidin malt and caramunich to the recipe to give a maltier character? Also, I feel like I am low on the smoked malt. And, it seems that I should really use hops for bittering and maybe a late flavor / early aroma addition. So I was looking at the recipe and wondered if I should change it to something like this....

13 lbs. Smoked Malt
5 lbs. Pilsener Malt
3 Lbs. Munich Malt
1 lb. Carahell
1 lb. Caramunich
.5 lb. Melanoidin Malt
1 lb. Carafoam

3 oz. Tettnanger Pellet (60 min)
1 oz. Hallertau Pellet (15 min)

1 Tsp Irish Moss Fining (15 Min)

WLP830 German Lager Yeast

**Yuri_Rage** · 12-04-2008, 02:49 PM

Lose all but one of the cara-somethings as well as the melanoidin (you're already using Munich malt).

Psst...carapils and carafoam are virtually identical...

**the_bird** · 12-04-2008, 02:52 PM

No late hop additions. Oktoberfests only get a bittering addition, and with a rauchbier you REALLY don't want hop flavor conflicting with the smoke. You can just mash a little higher than usual instead of using the carapils, as well.

Personally, I'd limit my grains to the rauchmalt, some Munich, MAYBE some Pils, and the Caramunich. Single hop addition, to probably 20-25IBUs (depending on your OG, just enough to offset the sweetness). Use as much rauchmalt as you want, you could use all rauchmalt, munich, caramunich, and no pils if you chose. The melanoiding is fine, too, but not 100% necessary with all the other deep malty flavors you'll have going on. A half pound or so would be fine, although you MIGHT be almost getting closer in flavor profile to a smoked bock (which would also be awesome) if you start adding TOO many melanoidin characteristics.

shagington · 12-04-2008, 03:12 PM

hmmm....thank you for the insight.

I tend to add too many malts, when keeping it simple does more than enough.

**the_bird** · 12-04-2008, 03:20 PM

I think you'll find that if you start looking at recipes for classic German beers, they almost always have very simple grain bills. Pilsners are usually 100% pilsner malt, for example.

12-03-2008, 10:35 PM	#11 (permalink)
Reverend JC Extreme Donkey Puncher Recipes Join Date: Jun 2006 Location: Lincoln, NE. Posts: 1,515 Reverend JC's Gallery	Traditional Rauchbiers are made of 100% rauch malt, or just a shade under 100%. This is what my pro brewer friend tells me who spent a year apprenticing in Germany. Get that special B out of there................gheeee that seems way off to me. __________________ "Just because i don't care dosen't mean I don't understand." -Homer Simpson

12-03-2008, 11:09 PM	#13 (permalink)
niquejim Burrowing Owl Brewery Recipes Join Date: Jul 2007 Location: Cape Coral Florida Posts: 1,593 niquejim's Gallery	I've made a batch from a post on another site and it was a really good copy of Schlenkerla Marzen Quote from MullerBrau on NB Forums "Last night I kegged 21 gallons of my Aecht Schlenkerla Rauchbier. I used 100% Smoked malt from Bamberg (Weyermann's) with a touch of Carafa Special 2 for color. It is a really great beer. __________________ Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza. -- Dave Barry

12-03-2008, 11:24 PM	#14 (permalink)
BierMuncher ...My Junk is Ugly... Recipes Join Date: Jan 2007 Location: St. Louis, MO Posts: 8,095 BierMuncher's Gallery BLOG ENTRIES: 2	At 48% smoked malt, you're nowhere near too much smoke for a Rauchbier. __________________ ***** Check Out My Rolling Kegerator BierMuncher Tried & Trues: Sterling Gold (3.2%), Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde, Blue Balls Belgian (Blue Moon)**

12-04-2008, 02:49 PM	#17 (permalink)
Yuri_Rage Overkill: my middle name Recipes Join Date: Jul 2006 Location: Hell Rio, TX Posts: 8,299 Yuri_Rage's Gallery	Lose all but one of the cara-somethings as well as the melanoidin (you're already using Munich malt). Psst...carapils and carafoam are virtually identical... __________________ Diy Projects: Stir Plate ...Grain Mill ... Mega Burner ... Conical Fermenter…Temperature Probe ... Bench Capper ... Steam Mashing Now available! “Beer Spectrum” T-Shirts and Posters

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12-03-2008, 10:48 PM	#12 (permalink)
shagington Member Recipes Join Date: Dec 2007 Location: Newark, De Posts: 57	Awesome! Thank you all for the help and the words of wisdom!

12-04-2008, 12:54 AM	#15 (permalink)
desertbronze Senior Member Recipes Join Date: Jul 2007 Posts: 214	Go for it - that looks good - that beer should retain its smoked flavor well.

12-04-2008, 02:45 PM	#16 (permalink)
shagington Member Recipes Join Date: Dec 2007 Location: Newark, De Posts: 57	From the gist of it, I feel like I should drop the Special B. I was think the warm flavors from it might help, but it seems more like a Carahell might fit better into this recipe. I wanted to use the Carapils to help with the body and foam stability, would a carafoam be better? And should I add some melanoidin malt and caramunich to the recipe to give a maltier character? Also, I feel like I am low on the smoked malt. And, it seems that I should really use hops for bittering and maybe a late flavor / early aroma addition. So I was looking at the recipe and wondered if I should change it to something like this.... 13 lbs. Smoked Malt 5 lbs. Pilsener Malt 3 Lbs. Munich Malt 1 lb. Carahell 1 lb. Caramunich .5 lb. Melanoidin Malt 1 lb. Carafoam 3 oz. Tettnanger Pellet (60 min) 1 oz. Hallertau Pellet (15 min) 1 Tsp Irish Moss Fining (15 Min) WLP830 German Lager Yeast

12-04-2008, 03:12 PM	#19 (permalink)
shagington Member Recipes Join Date: Dec 2007 Location: Newark, De Posts: 57	hmmm....thank you for the insight. I tend to add too many malts, when keeping it simple does more than enough.