This is a very very good smokebeer / rauchbier. I combined two very different smoked malts (Briess Cherrywood and Weyermann Beechwood) to get this tasty tasty lager. Head is excellent on it and the aroma is heavenly (if you like smokebeers).
If you haven't run into this cherrywood malt, the smell is going to blow you away with its sweet bacon smell; it is very different from the Weyermann beechwood malt. Its effect in the beer, however, is not overwelming and resulted in a much better smokebeer than my previous attempt.
You could probably brew this as an ale, but a clean lager fermentation will let the smoke stand on its own. The munich and melanoiden give the beer a very nice malt backbone, and the patent leaves it with a perfect mahogany color.
Mostly, it is a Jamil recipe with my own "dual-smoke-malt" idea thrown in.
Recipe: Cherry Beech Smokebeer
Style: Classic Rauchbier
TYPE: All Grain
Brewhouse Efficiency: 80.00 %
Amount Item Type % or IBU
6.00 lb SB Pilsner (2 Row) Malteurop (1.7 SRM) Grain 26.97 %
6.50 lb SB Smoked Beechwood Malt (2.8 SRM) Grain 29.21 %
5.00 lb SB Smoked Cherrywood Malt (5.0 SRM) Grain 22.47 %
3.50 lb SB Munich Malt (5.7 SRM) Grain 15.73 %
0.50 lb Caramunich Malt (80.0 SRM) Grain 2.25 %
0.50 lb SB Melanoiden Malt (28.0 SRM) Grain 2.25 %
0.25 lb SB Black (Patent) Malt (500.0 SRM) Grain 1.12 %
2.75 oz Williamette [4.80 %] (90 min) Hops 21.4 IBU
1.50 oz Williamette [4.80 %] (10 min) Hops 4.0 IBU
4L starter Bavarian Lager (Wyeast Labs #2206)
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
90m mash @ 154. 90m boil.
Bottled at lagering temps to minimize haze-inducing elements.