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Old 01-11-2013, 03:13 PM   #21
PhelanKA7
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Originally Posted by ajbram View Post
I suppose mine isn't technically a traditional rauchbier in that it's not a lager. I fermented with Wyeast 2065 Kolsch yeast at about 58F and bottle conditioned at about 54 for several weeks. Result is a pseudo-lager in that there are very low ester notes and a nice clean bitterness to it.
That's what I'm planning to do as well for my first foray into smoke beer. However I plan on also adding habanero
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Old 01-11-2013, 03:23 PM   #22
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Originally Posted by bwarbiany View Post
Do you make a smoked roggenbier? I had no clue they have a smoked version of the style.

I use rye quite a bit in pales and saison, but made my first roggenbier this summer. But mine was pretty traditional, 50% rye, 50% pils, hopped with saaz and fermented with a hefeweizen yeast...
I've never mixed the two but have often thought of it. I am afraid that no matter how careful I was I would loose too much of the roggen flavor, it is so subtle. I use 70% roggen in my favorite Roggenbrau and an Alt yeast WLP 036 to enhance the malt profile and to keep the ester to an absolute minimum.
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Old 01-11-2013, 03:56 PM   #23
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northern brewer sells a smoked peat porter.

great beer! i brewed the grain/extract before going A.G.

hooked my neighbor into brewing because he loved this beer so much.

GD

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Old 01-11-2013, 06:30 PM   #24
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It tasted like a flat budwieser that someone had stuck 3 day old bacon in for flavoring..

The sad thing is that several people at Sam Adams, who occasionally manage to make some pretty decent beers, thought this tasted good enough to sell.... I'm usually my own harshest critic when it comes to beer. I won't get someone else to try something that I think is substandard, let alone sell it to them. So that means people at SA had to like it....
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Old 10-07-2013, 06:08 PM   #25
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Sorry Everyone... I lost track of this thread and forgot to post the recipe. I intend on brewing it again in a couple weeks to be ready for xmas, so here it is...

Bastardized Rauchbier Prototype

Original Gravity: 1.055 Final Gravity: 1.014 ABV (standard): 5.38%
IBU (tinseth): 26.87 SRM (morey): 12.21

Fermentables
Amount Fermentable PPG °L Bill %
6.5 lb Pale 2-Row 37 1.8 55.3%
2 lb Smoked Malt 37 5 21.3% - This was pale malt smoked over a cherrywood fire
1 lb Caramel / Crystal 60L 34 60 8.5%
0.75 lb Munich - Dark 20L 33 20 6.4%
0.5 lb Maple Syrup 30 35 4.3%
0.5 lb Flaked Oats 33 2.2 4.3%

Hops
Amount Variety Time AA Type Use
1.5 oz Saaz 60 min 3.5 Pellet Boil
0.5 oz Domestic Hallertau 20 min 3.9 Pellet Boil
0.5 oz Saaz 15 min 3.5 Pellet Boil
0.5 oz Domestic Hallertau 0 min 3.9 Pellet Boil

Amount Description Type Temp Time
1.25 qt Infusion 152 F 60 min
batch Sparge 170 F 10 min

Yeast
Wyeast - Kölsh 2565 Smack Pack

Fermented at about 58F


I should note that we got some of the grains we were smoking a little hot and burned them. It ended up a little under 2lb after we scooped them out.

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