Rauchbier Bonfire (Classic Rauchbier) - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Lager Recipes > Rauchbier Bonfire (Classic Rauchbier)

Reply
 
Thread Tools
Old 02-10-2011, 12:37 AM   #1
cactusgarrett
Recipes 
 
Apr 2008
Madison, WI
Posts: 975
Liked 7 Times on 5 Posts


Recipe Type: All Grain   
Yeast: WY2308 Munich Lager   
Yeast Starter: BIG one!   
Batch Size (Gallons): 6   
Original Gravity: 1.068   
Final Gravity: 1.016   
IBU: 27   
Boiling Time (Minutes): 60   
Color: 13   
Primary Fermentation (# of Days & Temp): 14 days at 50F   
Additional Fermentation: 9 weeks at 33F   
Secondary Fermentation (# of Days & Temp): 3 days at 63F   
Tasting Notes: BIG smokey, malty flavor.   

This recipe is inspired by Schlenkerla's Marzen.

70% efficiency.
Beta rest at 148F for 30min.
Alpha rest at 162F 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)
__________________
~~ Malted barley wants to become beer. ~~

 
Reply With Quote
Old 02-22-2011, 03:54 AM   #2
cactusgarrett
Recipes 
 
Apr 2008
Madison, WI
Posts: 975
Liked 7 Times on 5 Posts


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.
__________________
~~ Malted barley wants to become beer. ~~

 
Reply With Quote
Old 03-01-2011, 03:50 AM   #3
gicts
Recipes 
 
Oct 2007
Kentucky
Posts: 321
Liked 8 Times on 8 Posts


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

 
Reply With Quote
Old 03-01-2011, 01:00 PM   #4
cactusgarrett
Recipes 
 
Apr 2008
Madison, WI
Posts: 975
Liked 7 Times on 5 Posts


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.
__________________
~~ Malted barley wants to become beer. ~~

 
Reply With Quote
Old 03-01-2011, 01:25 PM   #5
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 25,865
Liked 6697 Times on 3960 Posts


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

 
Reply With Quote
Old 06-09-2011, 05:02 PM   #6
cactusgarrett
Recipes 
 
Apr 2008
Madison, WI
Posts: 975
Liked 7 Times on 5 Posts


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.
__________________
~~ Malted barley wants to become beer. ~~

 
Reply With Quote
Old 11-11-2014, 09:53 PM   #7
Alsatian86
Recipes 
 
Sep 2014
Posts: 6


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

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rauchbier Red Smoke (Classic Rauchbier) RyanRyanRyan Homebrew Lager Recipes 7 11-20-2014 09:08 PM
Rauchbier Hog's Breath (Classic Rauchbier) MrOrange Homebrew Lager Recipes 3 08-13-2013 11:44 AM
Classic Rauchbier Critique MrOrange Recipes/Ingredients 3 04-18-2013 05:54 PM
The Bonfire Ale JoCoPoboy All Grain & Partial Mash Brewing 0 12-30-2012 11:18 PM


Forum Jump