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-   -   Extract Rauchbeir? (http://www.homebrewtalk.com/f37/extract-rauchbeir-383471/)

jongrill 01-22-2013 12:44 AM

Extract Rauchbeir?
 
Looking to make a Rauchbier next.

Not into all grain yet. I've done specialty grains and I think I attempted a partial mash and didn't realize it!


Any way to make a smokey beer with extract?

slowbie 01-22-2013 02:13 AM

Quote:

Originally Posted by jongrill (Post 4811050)
Any way to make a smokey beer with extract?

Not really. Your only real option is to do a partial mash or all grain. Have you seen this thread yet? Partial mash may be easier than you think.

I did dig up this byo article that suggests it may be possible to use liquid smoke, and gives some guidelines for doing so, but the author says that his attempt was not good. I would highly recommend that you pay the $7 for a bag and take this opportunity to try partial mash (again?).

Assuming you go for the partial mash, here's my recipe recommendation: Use Weyermann's smoked malt for at least 50% of your fermentables. Get the rest from Munich extract. If you want a darker color, you can add some roasted barley. You can also add some medium crystal (40-80L) if you want. OG of 1.055. One single addition of a German Noble hop at 60 minutes for 25 IBUs. If you have lager capabilities, I like Munich lager yeast. If not, use a clean American Ale yeast or California lager yeast.

Hope this helps.

jongrill 01-22-2013 09:16 PM

Thanks! I'll try this in the coming future!

edb 01-23-2013 08:31 PM

Partial mash. I used a 5g water cooler without modding it to do a couple PM brews. I missed my efficiency on my first Partial Mash beer because I mashed too low, used the final temp vs what the strike temp should have been.

http://www.brewheads.com/strike.php

patthebrewer 01-23-2013 08:38 PM

Unless someone makes a smoked malt extract, I don't think you could. I would guess you might be able get the smoke flavor by using liquid smoke, as someone else mentioned....but as far as how much to use, I'm not sure.

Bobby_M 01-23-2013 08:43 PM

The Briesse CHERRY smoked malt it probably twice as potent as Rauchmalt so steeping a pound of it would help but I don't think you'll win any awards with it.

slowbie 01-23-2013 09:00 PM

Quote:

Originally Posted by Bobby_M (Post 4818026)
The Bries applewood smoked malt it probably twice as potent as Rauchmalt so steeping a pound of it would help but I don't think you'll win any awards with it.

I don't think Briess makes apple wood smoked malt anymore. Their website only shows cherry wood smoked. Either way the cherry wood smoked malt is much stronger than rauchmalt, so your point stands; but I'd be hesitant to steep a base malt myself, as I would rather avoid the starches.

RM-MN 01-23-2013 10:55 PM

Quote:

Originally Posted by jongrill (Post 4811050)
Looking to make a Rauchbier next.

Not into all grain yet. I've done specialty grains and I think I attempted a partial mash and didn't realize it!


Any way to make a smokey beer with extract?

Is there any real reason you aren't willing to do an all grain batch? How about a half size all grain batch right in the boiling pot you probably already have? I just did one this morning, a 2 1/2 gallon batch in a 5 gallon pot using a paint strainer bag to filter out the grains when the mash was done. Interested?

Bobby_M 01-24-2013 11:45 PM

Quote:

Originally Posted by slowbie (Post 4818109)
I don't think Briess makes apple wood smoked malt anymore. Their website only shows cherry wood smoked. Either way the cherry wood smoked malt is much stronger than rauchmalt, so your point stands; but I'd be hesitant to steep a base malt myself, as I would rather avoid the starches.

Brainfart. I meant cherry the whole time.

slowbie 01-25-2013 12:02 AM

Quote:

Originally Posted by Bobby_M (Post 4823083)
Brainfart. I meant cherry the whole time.

Haha. You had me really excited for a bit there.


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