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**C_F** · 01-25-2013, 12:36 AM

Since discovering the lovely Schlenkerla products very recently I've been thinking about trying a homebrew version as well.

Weyermann produces a smoked malt which I've found at Northern Brewer that I thought about adapting to a Marzen style partial mash.

I also found out that Weyermann produces a smoked LME they call Bamberg Rauch:

http://www.weyermannmalt.com/eng/produkte.asp?PN=3&idkat=27&umenue=yes&idmenue=37&s prache=2

On Weyermanns website they list the U.S. Wholesaler of their products as Brewers Supply Group:

http://www.brewerssupplygroup.com/Weyerman.html

Don't know if they bring in the LME or the grain or both. I just started poking around late yesterday so I haven't tried to contact anyone yet.

slowbie · 01-25-2013, 12:53 PM

Quote:

Originally Posted by C_F

Don't know if they bring in the LME or the grain or both. I just started poking around late yesterday so I haven't tried to contact anyone yet.

The grain is readily available at just about every online store, but AFAIK the LME is not sold in the US.

**unionrdr** · 01-25-2013, 01:24 PM

I've been curious about trying this in a partial mash for a dark amber ale to go with pit bbq. So many possibilities. Just how much to use to add the taste to the complexity of the malt profile without overwelming it.

**C_F** · 01-25-2013, 01:30 PM

Quote:

Originally Posted by slowbie

The grain is readily available at just about every online store, but AFAIK the LME is not sold in the US.

My search so far backs this up. Wonder why the LME isn't brought here?

**RM-MN** · 01-25-2013, 03:55 PM

Quote:

Originally Posted by C_F

My search so far backs this up. Wonder why the LME isn't brought here?

Probably because of limited demand for it and the limited shelf life of LME. I wouldn't want to stock it and have it deteriorate on my shelf while I waited for the 1 in a thousand customer to walk in my door and ask for it.

**C_F** · 01-25-2013, 04:13 PM

Quote:

Originally Posted by RM-MN

Probably because of limited demand for it and the limited shelf life of LME. I wouldn't want to stock it and have it deteriorate on my shelf while I waited for the 1 in a thousand customer to walk in my door and ask for it.

Pretty much what I thought. And I don't disagree with the decision either. It does seem to be love/hate with that style of beer.

Sent a message off to NB to see if they can or are willing to try and get some. Kind of a pain I imagine so not holding my breath.

**jaguardoc504** · 01-25-2013, 04:51 PM

Just to chime in:
I work for a company located in Bamberg Germany, actually on the same street as Weyermann (Company Wieland Electric)
I could talk to a few guys over there to see about sourcing some of the Weyermann specialty malts.
I will actually be there in two weeks, also I make about 8 trips a year there, so not a problem to get some stuff shipped home.

On a side note; the smell in the city is amazing, very often you can see/smell the malt roasting vapors in the air.

**C_F** · 01-25-2013, 06:41 PM

Quote:

Originally Posted by jaguardoc504

Just to chime in:
I work for a company located in Bamberg Germany, actually on the same street as Weyermann (Company Wieland Electric)
I could talk to a few guys over there to see about sourcing some of the Weyermann specialty malts.
I will actually be there in two weeks, also I make about 8 trips a year there, so not a problem to get some stuff shipped home.

On a side note; the smell in the city is amazing, very often you can see/smell the malt roasting vapors in the air.

Awesome! That would be very nice of you!

I'd be willing to send you the money if your willing/able to pick a jug
or two up for me. Just post or message me the details when you find out.

And I bet the smell is mouth watering.

**unionrdr** · 01-26-2013, 05:57 PM

I'm making up my shopping list for Feb 1st orders. I'm ordering a pound of Weyermann's smoked malt,using half in a dark lager/steam sort of beer. Being a specialty malt with a diastatic power of 48,does it need to be mashed? A small partial mash in place of the steep with just crystal is fine.

**maverick9862** · 01-26-2013, 06:11 PM

I did a smoked specialty grain brew early on for a Strong Scotch Ale. I don't really remember the details, but my notes say that the smoked flavor really came out after 8 weeks of bottle conditioning. But I also added charred oak to the secondary for about 2 weeks.

The gist:
7# of mixed fermentables (LME, DME)
1# of Briess Smoked Malt
1/4c. blackstrap molasses
design the yeast, body and hop components to your liking.

I don't think this will quite work into the Rauchbeir category, but it is possible to do a smoked malt extract beer with specialty grain.