Help me create a Rauchbier

I'm a big fan of very smokey Rauchbiers like Aecht Schlenkerla Marzen, and would like to make one similar. Doesn't have to be an exact clone, as long as it tastes good, and has a nice smokey flavour to it.
I'd also like to make it without having to buy any new ingredients, other than stuff I can get in a supermarket, as I've got sacks of stuff to use up here.

So here's what I have (Plenty of each):

Rauchmalt
Pilsner Malt
Chocolate Malt
Munich Malt
Vienna Malt

Wheat LME
Light LME

Nottingham Yeast
Safale US 05 Yeast
Hefe Weizen Yeast
Belgian Wit Yeast


Hallertau Hersbrucker Hops
Northdown Hops
Target Hops
Golding Hops

Any ideas?

My last rauchbier had about 5 lbs of rauchmalt in it. I will probably reduce it to 4 lbs the next time I make it. It was like a campfire in my mouth (which you may or may not want), but it got cleaner as the months went by. I only put it on tap every so often because it is hard to drink more than one or two at a time. lol

I don't have the recipe near, but I can check after work.

100% German smoked malt( or 95% with 5% caramel malt)
Continental noble hops to about 20-25 IBU's, basically just a bittering addition
Lager yeast or clean ale yeast fermented cool

Here is the recipe I brewed a few months back - maybe it will give you something to work off... It turned out well. I cannot even fathom using 95% smoked malt - I have never seen a recipe that used more than 60% of the grist as smoked malt.

I used Perle in this recipe, but I would suggest a Tettnanger or Hallertau - a noble hop like niquejim suggests. If you like em extra smokey - add 1 lb to the smoked malt.


Smokey the Rauchbier

Type: All Grain
Date: 1/31/2009
Batch Size: 5.00 gal
Boil Size: 6.35 gal
Boil Time: 60 min
Equipment: Brew Pot (10 gal) & 65qt Coleman Extreme Cooler
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00
Taste Notes: Smokey

Ingredients
Amount Item Type % or IBU
5.00 lb Smoked Malt (9.0 SRM) Grain 47.62 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 28.57 %
2.00 lb Munich Malt (9.0 SRM) Grain 19.05 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.76 %
1.00 oz Perle [8.00 %] (60 min) Hops 28.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale (fermented at 64F)

Beer Profile
Est Original Gravity: 1.065 SG
Bitterness: 28.6 IBU Calories: 318 cal/pint
Est Color: 11.6 SRM Color: Color


Mash Profile
Mash Name: My Mash Total Grain Weight: 10.50 lb
Sparge Water: 0.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
60 min Infusion Add 13.13 qt of water at 164.8 F 153.0 F
10 min Step Add 8.00 qt of water at 202.0 F 170.0 F
5 min Step Add 8.00 qt of water at 170.0 F 170.0 F

brrman said:

I have never seen a recipe that used more than 60% of the grist as smoked malt.

Click to expand...

Southern Star Rauchbier is a SMaSH (100% Weyermann Rauchmalt, Hallertau Tradition hops, Danish lager yeast). It's fantastic.

Also, the Schlenkerla Ur-Bock is 100% since they smoke all the malts that go into it and the Marzen is up there as well.

944play said:

Southern Star Rauchbier is a SMaSH (100% Weyermann Rauchmalt, Hallertau Tradition hops, Danish lager yeast). It's fantastic.

Click to expand...

wow - I have to try and find that.

Wow, that would be some serious smoke!

I just ordered a pound or 2 of Weyermann Rauchmalt from BMW, and I'm gonna put a little bit (3-5%) in my next summertime brew, since I serve the brew at our weekly backyard BBQ. It should go just fine with the sausages and burgers!

khiddy said:

Wow, that would be some serious smoke!

I just ordered a pound or 2 of Weyermann Rauchmalt from BMW, and I'm gonna put a little bit (3-5%) in my next summertime brew, since I serve the brew at our weekly backyard BBQ. It should go just fine with the sausages and burgers!

Click to expand...

You won't even notice 3-5% unless you're talking about a Cream Ale or Blond Ale, and I don't know if those styles would blend well with the smoke

3-5% is nothing - you will not notice it at all. Go 10% at least - if you are just trying to add a hint of smoke to a brew that will work out ok (assuming the brew is not some heavy dark beer).

After a couple of tries this is what I have. I think it is pretty close to Schlenkerlas Märzen...

Das RauchBier

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.56
Anticipated OG: 1.067 Plato: 16.44
Anticipated SRM: 15.0
Anticipated IBU: 29.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.6 10.00 lbs. Smoked(Bamberg) Germany 1.037 9
15.9 2.00 lbs. Munich Malt Germany 1.037 8
4.0 0.50 lbs. CaraMunich III Germany 1.034 55
0.5 0.06 lbs. Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Pellet 4.70 29.0 60 min.


Yeast
-----

White Labs 820-2 Octoberfest - Marzen


Mash Schedule
-------------

Mash Name: Zweimaischverfahren

Total Grain Lbs: 12.56
Total Water Qts: 21.66 - Before Additional Infusions

Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash-in 5 30 131 131 Infuse 138 21.66 1.72
Decoction 25 60 155 150 Decoc 210 8.43 0.65
Mash-out 5 30 170 170 Decoc 210 8.57 1.82


Total Water Qts: 21.66 - After Additional Infusions
Total Mash Volume Gal: 6.42 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

This recipe was the first try for me doing a decoction mash. Kaiser's video was invaluable in learning the techniques. If you haven't done one yet, watch the video two or three times and take notes.
Additionally I lager the beer for 4-6 weeks. With this high of a smoked grain content it can be a little harsh when green. This is with out a doubt my most complemented brew...First timers are amazed at the flavor (especially when served with smoked meat or barbeque).