Rauchbier Bonfire (Classic Rauchbier)

This recipe is inspired by Schlenkerla's Marzen.

70% efficiency.
Beta rest at 148°F for 30min.
Alpha rest at 162°F for 30min.

Amount___________Item
11.25 lbs........Smoked Malt (Bamburg Ger)..(9.0 SRM)
4.5 lbs...........Munich Malt...............(9.0 SRM)
2.00 oz..........Hallertauer [3.80 %]....(60 min)
0.75 oz..........Tettnang [4.30 %]......(60 min)

The latest iteration of this finished fairly low (1.007 halfway through lagering) for style, but i missed the alpha temp by 5 degrees (low). So, if one attempts this, i would stress the importance to hit that alpha temp, or even raise the beta temp or shorten the beta time.

On a taste note, this is slightly less smokey than Schlenkerla's marzen, which i think makes this a MORE drinkable (versus sipping) beer by comparison.

I've Been considering a similar recipe for awhile. Did you smoke your own malt? How?

I did not. My LHBS has 3 or 4 various smoked malts, and i used the german smoked (Bamburg). You can do a search around the boards here to find out how to smoke your own malt - I know of at least two very popular threads.

Looks like a good rauch recipe. I'll give it a go next time I brew one. Love the name BTW.

Update - this took "Honorable Mention" in the best of show round in the local pro-am contest. The main "concern" from two of the three judges (they admit it's nit-picking, too) was that it finished too sweet. Considering they were sampling an FG of 1.007, it could probably use a little bump in IBU to balance that. Overall it was liked, though, with an average score of ~46.

Hi, I was just wanted to make sure that by secondary fermentation you don't mean bottling, and is the 9 weeks done in bottles or the fermenter? Thanks