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Old 08-07-2005, 04:00 PM   #1
Emian
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Default Rauchbier

Anyone got a good rauchbier ale recipe using extract?

Is it even possible to make one with extract? Had some awesome rauchbier a few months ago and just gotta brew some – it was like drinking liquid sausage.

I’ve seen some recipes for all grain brewing that use toasted grains – but how do you do it with extract?

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Old 08-07-2005, 05:17 PM   #2
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Here's one from Beer Captured. It's called Aecht Schlenkeria Rauchbier Martzen, and is considered the first rauchbier, and is the most popular.

OG: 1.057-1.058 FG: 1.016-1.015
30 IBU 5.5% ABV

1.5lb German Munich Malt
8oz Belgian Cara Munich Malt
1.5lb German Smoked Malt
1.5lb British Chocolate Malt

3.5lb Bierkeller LME
3.5lb M&F Extra light DME

2oz Tettnanger @60 min

.25oz Tettnanger @15 min
.25 Hallertau Hersbrucker @15 min
1tsp Irish moss @15 min

Wyeast 2124 Bohemian Lager
or
Wyeast 2308 Munich Lager

I got to the yeast and realized that this is a lager. You could probably do this with somethign like a Kolsch, alt, or California common yeast. With some cold conditioning, it should be good as an ale.


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Old 08-07-2005, 05:18 PM   #3
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Rauch means smoke though whereas wurst means sausage (cant do the funny dots on thsi keyboard). As for toasted grains and malt extract, you use the malt extract as your bed-rock and then use some toasted barely, choco', black or other to impart color/taste to the profile of the beer you are making.
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Old 08-07-2005, 07:34 PM   #4
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Quote:
Originally Posted by Turricaine
Rauch means smoke though whereas wurst means sausage (cant do the funny dots on thsi keyboard). As for toasted grains and malt extract, you use the malt extract as your bed-rock and then use some toasted barely, choco', black or other to impart color/taste to the profile of the beer you are making.
Most recipes I've seen call for smoking your own barley - which I can't do very easily, so I was wondering if adding smoked specialty grains to DME add sufficient "smoked" flavor to it.

If you've had any German Smoked Ales (Rauchbier), you may relate to the "liquid sausage" reference. Which reminds me - we should have a "food" thread for beer acompanying recipes.

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Old 08-07-2005, 08:31 PM   #5
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Read what the guy posted above me if you want a decent answer. Most of what I said was BS
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Old 08-10-2005, 02:15 AM   #6
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I have no idea how that recipe from Beer Captured wouldturn out, but I do know the Schlenkerla uses 100% Rauch malt from Weyermann, made to their own specifications. A guy in my HB club has been trying to make something close, and this past meeting, he brought in his latest rendition, which was outstanding. He used, 10 lbs of Rauch malt and I think it was .25 lb of Carafa II malt, bitterd with 25 IBU of Tettnager, fermented with Bavarian lager yeast.
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Old 08-10-2005, 05:13 AM   #7
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I was at the Schlenkerla in Bamberg a couple of weeks ago....
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Old 08-29-2005, 09:18 PM   #8
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www.homebrewheaven.com does a good job in explaining, with pictures, the different types of malt. For the record they also sell German Rauch Malt.
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Old 08-30-2005, 08:08 PM   #9
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I've been to the Schlenkerla about 50 times (last time in July 05).

To translate "Aecht Schlenkeria Rauchbier Marzen" for you:

"Aecht" is a variation of "echt" meaning "genuine".
"Schlenkerla" is the name of the bar.
"Rauchbier" is smoked beer.
"Marzen" we all know as a "March" beer, which is the same style as Oktoberfest beer (brewed in March), just darker because of the smoked malt.

I can't vouch for the truth here, but the story I remember hearing is the building caught fire and cinders fell into the vat. They drank it anyway.

As for the smoked sausage reference, I prefer to describe it as licking a grill.
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Old 10-31-2006, 04:52 AM   #10
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I have a recipe for rauchbier, but being new to home brewing on my own, I haven't tried it yet. If your interested I can send it to you if you'll explain it to me. It only uses one extract for dry unhopped malt.


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