Rauchbier - My first recipe for liquid sausage?

shagington · 12-03-2008, 04:18 PM

So back...oh about 2 months ago, my friends and I went to a German Beer tasting at the local awesome beer dispensing store that is Stateline Liquors in Elkton Maryland. Anyway, my friends went berserk after trying the Rauchbier and have been on me ever since to brew a Rauchbier... Let me let you in on a little secret... I am afraid of f***ing this recipe up. I did my research, looked at a typical Rauchbier recipe, which felt like an Oktoberfest with a lot of smoked malt in it to me. And, this is what I've got...Please. I beg you. Help.

Recipe Type: All Grain
Yeast: WLP830 - German Lager Yeast
Batch Size (Gallons): 10
Original Gravity: 1.051
Final Gravity: 1.013
IBU: 27
Boiling Time (Minutes): 90
Color: 17
Primary Fermentation (# of Days & Temp): 10 days at 60f
Secondary Fermentation (# of Days & Temp): 14 days at 50f

10 lbs. Smoked Malt
5 lbs. Pilsener Malt
4 Lbs. Munich Malt
1 lb. Special B Malt
1 lb. Carapils

2.50 oz. Tettnanger Pellet (60 min)
1.00 oz. Northern Brewer Whole (30 min)
0.50 oz. Tettnanger Pellet (10 min)

1 Tsp Irish Moss Fining (15 Min)

WLP830 German Lager Yeast

Mash Schedule
-------------
Grain Lbs: 21
Water Gal: 13

Protein Rest Temp : 130 Time: 30 min
Saccharification Rest Temp : 150 Time: 60 min
Mash-out Rest Temp : 158 Time: 15 min
Sparge Temp : 170 Time: 5 min
Boil Time: 90 min
Cool to 60F and Pitch Yeast

All temperature measurements are degrees Fahrenheit.

**Revvy** · 12-03-2008, 04:34 PM

Wow...That is a heck of a lot of smoked malt..A HECK of a lot of smoked malt.

IIRC in most beers the smoked malt is not higher in the bill then the rest of it...

Why don't you read through some of these threads, before you commit to anything.

http://www.homebrewtalk.com/search.php?searchid=2694517

Personally off the top of my head I would reverse the amounts of the pilsner and the smoked...but I've never done a true rauch beer, I've just used a pound or two here and there...

**Evan!** · 12-03-2008, 04:34 PM

here's mine, turned out great so far (still lagering):

Code:

Big Smoke

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

22-A  Smoked Flavored/Wood Aged, Classic Rauchbier

Min OG:  1.050   Max OG:  1.056
Min IBU:    20   Max IBU:    30
Min Clr:    14   Max Clr:    26  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       10.69
Anticipated OG:          1.055    Plato:             13.46
Anticipated SRM:          16.7
Anticipated IBU:          26.1
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.046    SG          11.52  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 51.5     5.50 lbs. Smoked(Bamberg)               Germany        1.037      9
  1.8     0.19 lbs. Carafa II (Dehusked)          Germany        1.030    400
 23.4     2.50 lbs. Pilsener                      Belgium        1.037      2
 16.4     1.75 lbs. Munich Malt(light)            America        1.033     10
  4.7     0.50 lbs. CaraMunich 60                 France         1.034     60
  2.3     0.25 lbs. Melanoidin Malt                              1.033     35

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.75 oz.    Hallertauer                       Whole    4.00  23.6  60 min.
  0.50 oz.    Hallertauer                       Whole    4.00   2.4  10 min.


Yeast
-----

White Labs WLP838 Southern German Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   10.69
Water Qts:   13.65 - Before Additional Infusions
Water Gal:    3.41 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions

Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                180  Time:  10


Total Mash Volume Gal: 4.27 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Your amounts of Bamberg, Pilsner and Munich malts are spot-on for 10 gallons IMHO. Just know that it won't be as smoky as, say, Schlenkerla's Marzen---and nowhere near the same ballpark as their extremely smoky Urbock. So it really just depends on if you want a real Schlenkerla clone, or something less intense. I brewed mine less intense because the wife probably wouldn't like it if I went full-on Schlenkerla, and even myself, I can't see myself having a whole keg of schlenkerla-strength stuff around. I guess I'd develop a taste for that much smoke over time, but this being my first Rauch, I wanted to go easy and then maybe increase the smoke next time around. So, long story short, if you want a schlenkerla-type smoke character (very intense), increase the Bamberg and decrease the pilsner and munich.

Also, I'd use caramunich rather than carapils. Just more maltiness. Not sure how the burnt cookie/plummy character of special B will do with the smoke, but it should work okay. Finally, there's no reason for the 30 minute NB addition. Just go with one bittering and one flavor addition, with German noble hops if possible.

**Evan!** · 12-03-2008, 04:37 PM

Quote:

Originally Posted by Revvy

Wow...That is a heck of a lot of smoked malt..A HECK of a lot of smoked malt.

IIRC in most beers the smoked malt is not higher in the bill then the rest of it...

Why don't you read through some of these threads, before you commit to anything.

]http://www.homebrewtalk.com/search.php?searchid=2694517

Personally off the top of my head I would reverse the amounts of the pilsner and the smoked...

No. Look at my recipe above, Rev. That Bamberg isn't as smoky as people think. Hell, I do believe that the entirety of the base grain in Schlenkerla's Urbock is Bamberg malt! My recipe is smoky, but it's certainly not as smoky as their Marzen. For a moderately smoky beer, the OP's base grain bill is spot on. If anything, he could go heavier.

**homebrewer_99** · 12-03-2008, 05:29 PM

I remember reading the Schlenkerla uses 90% smoked malt intheir grain bill...me, I just use 1 tsp Liquid Concentrate...

cactusgarrett · 12-03-2008, 05:48 PM

I haven't tried to make a smoked yet, but I've heard others say that if you don't use a minimum of 50% smoked malt, the smokey flavor/aroma will dissipate into nothing after a while.

Just someone else's $0.02.

Edit: Am i confusing smoked malt with rauchmalt?

**AnOldUR** · 12-03-2008, 06:09 PM

Here's another smokin' thread:

Smoked Porter Recipe? Anyone? Anyone? Bueller?

Edit:
Sorry for any confusion between a Smoked Porter vs. Rauchbier. Regardless, I hope the link contained some good information on using smoked malt.

**Evan!** · 12-03-2008, 08:00 PM

Quote:

Originally Posted by AnOldUR

Here's another smokin' thread:

Smoked Porter Recipe? Anyone? Anyone? Bueller?

smoked porter is a very different monster than rauch. You can get away with a small proportion of smoked malt there.

**the_bird** · 12-03-2008, 08:22 PM

I'd cut back on the Special B. That's a pretty high amount for a fairly assertive malt, and I'm not sure you really want or need all of those dark fruit notes in there with everything else going on. I'd cut that at least in half, and you really don't NEED it in there (remember, it's a Belgian malt you're putting into basically a German beer; it's not traditional in either rauchbiers or Oktoberfests/Marzens).

EDIT: And I'll vote for using a crapton of rauchmalt. Frankly, if you love rauchbiers, you really can't put too much in there. Hell, one of these days I'm doing a beer that's 100% rauchmalt.

**944play** · 12-03-2008, 10:32 PM

Quote:

Originally Posted by homebrewer_99

I remember reading the Schlenkerla uses 90% smoked malt intheir grain bill...me, I just use 1 tsp Liquid Concentrate...

Southern Star Rauchbier is a SMaSH... 100% Weyermann Rauch Malt and Tradition!
Southern Star Brewing Company - Craft made beer in Conroe, Texas
(I haven't tried it, once I find it I will!)

12-03-2008, 04:18 PM	#1 (permalink)
shagington Member Recipes Join Date: Dec 2007 Location: Newark, De Posts: 57	Rauchbier - My first recipe for liquid sausage? So back...oh about 2 months ago, my friends and I went to a German Beer tasting at the local awesome beer dispensing store that is Stateline Liquors in Elkton Maryland. Anyway, my friends went berserk after trying the Rauchbier and have been on me ever since to brew a Rauchbier... Let me let you in on a little secret... I am afraid of f***ing this recipe up. I did my research, looked at a typical Rauchbier recipe, which felt like an Oktoberfest with a lot of smoked malt in it to me. And, this is what I've got...Please. I beg you. Help. Recipe Type: All Grain Yeast: WLP830 - German Lager Yeast Batch Size (Gallons): 10 Original Gravity: 1.051 Final Gravity: 1.013 IBU: 27 Boiling Time (Minutes): 90 Color: 17 Primary Fermentation (# of Days & Temp): 10 days at 60f Secondary Fermentation (# of Days & Temp): 14 days at 50f 10 lbs. Smoked Malt 5 lbs. Pilsener Malt 4 Lbs. Munich Malt 1 lb. Special B Malt 1 lb. Carapils 2.50 oz. Tettnanger Pellet (60 min) 1.00 oz. Northern Brewer Whole (30 min) 0.50 oz. Tettnanger Pellet (10 min) 1 Tsp Irish Moss Fining (15 Min) WLP830 German Lager Yeast Mash Schedule ------------- Grain Lbs: 21 Water Gal: 13 Protein Rest Temp : 130 Time: 30 min Saccharification Rest Temp : 150 Time: 60 min Mash-out Rest Temp : 158 Time: 15 min Sparge Temp : 170 Time: 5 min Boil Time: 90 min Cool to 60F and Pitch Yeast All temperature measurements are degrees Fahrenheit.

12-03-2008, 05:29 PM	#5 (permalink)
homebrewer_99 Senior Member Recipes Join Date: Feb 2005 Location: Atkinson, IL (near Moline) Posts: 13,545 homebrewer_99's Gallery	I remember reading the Schlenkerla uses 90% smoked malt intheir grain bill...me, I just use 1 tsp Liquid Concentrate... __________________ HB Bill

12-03-2008, 05:48 PM	#6 (permalink)
cactusgarrett Senior Member Recipes Join Date: Apr 2008 Location: Madison, WI Posts: 199	I haven't tried to make a smoked yet, but I've heard others say that if you don't use a minimum of 50% smoked malt, the smokey flavor/aroma will dissipate into nothing after a while. Just someone else's $0.02. Edit: Am i confusing smoked malt with rauchmalt? __________________ ~~ Malted barley wants to become beer. ~~ Last edited by cactusgarrett : 12-03-2008 at 08:06 PM.

12-03-2008, 06:09 PM	#7 (permalink)
AnOldUR Don't fear the skunk! Recipes Join Date: Mar 2007 Location: Sergeantsville, NJ Posts: 1,097 AnOldUR's Gallery	Here's another smokin' thread: Smoked Porter Recipe? Anyone? Anyone? Bueller? Edit: Sorry for any confusion between a Smoked Porter vs. Rauchbier. Regardless, I hope the link contained some good information on using smoked malt. __________________ "Put it back in the horse! " --H. Allen Smith an American humorist in the '30s-'50s, after he drank his first American beer at a bar.

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