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Old 03-26-2007, 04:10 PM   #1
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Default Rauchbier Revisited

Hey guys, I still haven't made one but my kegarator is almost empty and I figure I could use it to lager a couple of batches. I was thinking of making a Marzen & a rauchbier. My only problem is that I'm not currently setup for all grain & I know that the Original Bamberg stuff uses 100% rauch malt. I can mash 4lbs of it in my mini-mash setup, is this enough? I would use pilsener LME for the rest...


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Old 03-26-2007, 04:14 PM   #2
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Traditional rauchbier, probably not enough.

4 lbs will still give a very nice smokiness though.


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Old 03-26-2007, 04:19 PM   #3
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So will a little over 1 tsp of liquid smoke...
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Old 03-26-2007, 04:22 PM   #4
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Quote:
Originally Posted by homebrewer_99
So will a little over 1 tsp of liquid smoke...
Do you really do that?
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Old 03-26-2007, 04:25 PM   #5
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Quote:
Originally Posted by Dude
Do you really do that?

I did it in a porter when I was a nooob, at it turned out really well. I used the most expensive liquid I could find.

There, I said it!
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Old 03-26-2007, 04:33 PM   #6
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Quote:
Originally Posted by Chairman Cheyco
I did it in a porter when I was a nooob, at it turned out really well. I used the most expensive liquid I could find.

There, I said it!
I actually considered it once, but had no iea on how much smoke to use. So I sh!tcanned that idea and used rauchmalt.
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Old 03-26-2007, 05:14 PM   #7
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Yeah, I don't know how I feel about the liquid smoke, but it might be worth a try....
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Old 03-26-2007, 05:16 PM   #8
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Liquid smoke scares me. If I were doing extract batches and didn't want to futz around with partial mashes, I'd think about it, but I'd rather just buy rauchmalt (or smoke some myself).
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Old 03-26-2007, 05:51 PM   #9
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I was told when using rauch malt to do so sparingly, a little goes along way. I have yet to use it in anything.
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Old 03-26-2007, 05:55 PM   #10
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Peated malt, you have to be extremely conservative with; like, 2oz at the most. At that level, you just get some smokey aroma, nice in a porter. If you've had Stone Smoked Porter, kinda like that; not much of a flavor component, just a real complementary aroma.

Rauchmalt, you generally use between a couple and maybe five pounds, depending on the recipe (and some are even more aggressive). That smoke flavor is a lot smoother than what peat malt gives, so it can be a pretty substantial portion of the grain bill.


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