I have tasted rauchbier made of 100% smoked malt, and absolutely loved it. I fear some of my friends wouldn't, so I've been toying around until I came up with this recipe. My aim is a slightly malty beer, but with a obvious, yet tolerable smoke. The roasted barley I threw in for coloring.
I only use Weyermann malts from Germany, by the way.
Oh, and suggestions for a dry yeast would be greatly appreciated, too!
I only use Weyermann malts from Germany, by the way.
Oh, and suggestions for a dry yeast would be greatly appreciated, too!
Code:
Style: Classic Rauchbier
TYPE: All Grain
Taste: (35,0)
Recipe Specifications
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Batch Size: 18,93 L
Boil Size: 22,71 L
Estimated OG: 1,056 SG
Estimated Color: 16,7 SRM
Estimated IBU: 26,3 IBU
Brewhouse Efficiency: 75,00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
2,37 kg Smoked Malt (9,0 SRM) Grain 50,75 %
1,35 kg Premium Pilsner (2 Row) Ger (2,0 SRM) Grain 28,91 %
0,35 kg Munich Malt (9,0 SRM) Grain 7,49 %
0,26 kg Cara-Pils/Dextrine (2,0 SRM) Grain 5,57 %
0,22 kg CaraMunich II (60,0 SRM) Grain 4,71 %
0,12 kg Roasted Barley Ger (300,0 SRM) Grain 2,57 %
18,00 gm Perle [8,00 %] (60 min) Hops 17,6 IBU
25,00 gm Spalter [4,10 %] (25 min) Hops 8,7 IBU
