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Old 01-26-2013, 12:51 AM   #1
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Default Red Smoke (Classic Rauchbier)

Recipe Type: Extract
Yeast: Wyeast 2206 Bavarian Lager
Yeast Starter: smack pack
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 30
Boiling Time (Minutes): 60
Color: 18 srm
Primary Fermentation (# of Days & Temp): 50F
Secondary Fermentation (# of Days & Temp): 50F
Tasting Notes: smokey, red lager. just a touch smokey, but definitely noticable.

Amount Item Type % or IBU

3 lbs Light Dry Extract (8.0 SRM) Dry Extract 37.5 %
2 lbs Munich Malt (9.0 SRM) Grain 25.0 %
2 lbs Smoked Malt (9.0 SRM) Grain 25.0 %
1 lbs Caraaroma (130.0 SRM) Grain 12.5 %

1.25 oz Northern Brewer [10.00%] (60 min) Hops 27.2 IBU
0.25 oz Hallertauer [4.30%] (30 min) Hops 2.0 IBU
0.25 oz Hallertauer [4.30%] (15 min) Hops 1.3 IBU

Rauchbier should be 20-100% smoked malt, so i did a little more than the minimum at 25%. This would probably be better converted to an all-grain batch, but it was really good anyway.

This was the first time trying a hybrid of a partial mash and steeping specialty grains with extract, mainly so I would only have to buy one 3 lb bag of dme instead of two. I steeped the grains for an hour or so @155F. In the last 15 min, I brought them slowly back up to about 165F, emulating a step mash. I think I also sparged the grains with the ol' tea kettle.

I'm not sure if my notes are correct, but I believe the primary and secondary each took two weeks.

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Old 01-29-2013, 02:29 AM   #2
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Quote:
This was the first time trying a hybrid of a partial mash and steeping specialty grains with extract
Upon researching to find out what I have actually been doing, I've learned that I've been doing a Brew in a Bag technique with extract. So...a partial mash. I've decided to embrace an all-grain Brew in a Bag procedure and just pay more attention to to refining the mash/steep process.

If I develop an all grain version of Red Smoke, I will share!
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Old 08-07-2013, 07:36 PM   #3
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How did this taste?

Rauchbier-y?

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Old 12-22-2013, 09:51 PM   #4
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Originally Posted by ApothecaryBrewing View Post
How did this taste?

Rauchbier-y?
The only commercial rauchs I've tried had closer to %100 rauch malt and tasted like a bbq. Mine is noticeably smokey but balanced with a rich maltiness from the Munich and caraaroma.

I thought this beer was awesome. I eventually brewed an all grain version and will post that soon
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Old 12-22-2013, 10:54 PM   #5
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Here's what I did with the all grain version:

3.5 lbs us 2 row
3 lbs Munich
3 lbs smoked malt
1 lb caraaroma
10oz honey malt

.5 oz northern brewer FWH
.5 oz northern brewer @60
.5 oz hallertauer @30
.5 oz hallertauer @15

Wyeast 2124 bohemian lager


I added some honey malt apparently. I was also experimenting with first wort hopping at the time and threw half of the bittering addition into the first wort.

This is the version that I really remember tasting and loving. I think I had almost 90% efficiency on this one, making it a 7.7 abv double rauch, if you will.

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Old 12-27-2013, 05:47 PM   #6
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Looks pretty tasty! I will have to give it a try some day soon. Unfortunately I just bought up 3 lbs. of hops (Mosaic, Galaxy and Amarillo) that need to be IPA'd in the near future.

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Old 12-27-2013, 06:07 PM   #7
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Nothing unfortunate about that! Best of luck with both beers.

Sent from my SCH-I535 using Home Brew mobile app

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