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Old 01-10-2013, 03:41 AM   #11
libeerty
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I love the idea of a Smoketoberfest. Offshore Ale's Octoberfest is smoky and one of my favorite versions. What's your recipe if you don't mind me asking?


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Old 01-10-2013, 04:33 AM   #12
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Quote:
Originally Posted by badhabit View Post
Now that you have found the true joy of rouch you will need to start working on the roggens. I enjoy them even more than the rouch but find that they remind me of the smoky germans. They are a little more challanging to brew if you use a lot of rye malt because it gets stuck in the sparge so easy. I use a great deal of rye in mine. Don't confuse them with rye PA's.
Do you make a smoked roggenbier? I had no clue they have a smoked version of the style.

I use rye quite a bit in pales and saison, but made my first roggenbier this summer. But mine was pretty traditional, 50% rye, 50% pils, hopped with saaz and fermented with a hefeweizen yeast...



 
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Old 01-10-2013, 05:02 AM   #13
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I was debating what to make with the last use of my lager yeast cake and a rauch sounds like a great idea, I've been meaning to try this style.
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Old 01-11-2013, 03:20 AM   #14
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I suppose mine isn't technically a traditional rauchbier in that it's not a lager. I fermented with Wyeast 2065 Kolsch yeast at about 58F and bottle conditioned at about 54 for several weeks. Result is a pseudo-lager in that there are very low ester notes and a nice clean bitterness to it.
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Old 01-11-2013, 02:05 PM   #15
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Pm sent.
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Old 01-11-2013, 02:12 PM   #16
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As long as it doesn't taste like the bacon beer that is the one that Sam Adams makes.

I actually had a friend throw up after drinking the Sam Adams version.. and I barely didn't the worst beer ever.
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Old 01-11-2013, 02:36 PM   #17
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I actually had a friend throw up after drinking the Sam Adams version..
WoW!!! Thats a pretty strong reaction...not sure if I ever had anyone respond to a flavor of beer like that before ......did you ask them if they liked it??

What QUANTITY of the stuff did they drink before spewing...
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Old 01-11-2013, 02:55 PM   #18
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One of my favorite pairings of all time.... Rauchbier with home-made meatloaf and mac-n-cheese. Throw in a little home-made hot sauce with the mac... MMMmmmmm!

 
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Old 01-11-2013, 03:12 PM   #19
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I love them too. I think it's one of those styles that people tend to love or hate...not a lot inbetween. I tend to prefer a a lot of smoke character, but I usually try to tone it down a bit so that others will enjoy it too. I have one lagering right now that I made with a combination of Briess cherry-wood smoked malt and some pilsner malt home-smoked over hickory. Word to the wise, the Briess malt is smooth but very intensely smokey. It's not harsh like peat smoked malt, but in my experience it contributes a lot more smokey character than traditional beechwood-smoked rauchmalt. If it's the first time using it, I'd recommend it be no more than 10% of your total malt bill. And be sure to treat your brew water to remove chlorine/chloramines or you're almost guaranteed to end up with band-aid beer.

BTW, another really good commercial example is Eisenbahn Defumada Smoked Lager.
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Old 01-11-2013, 03:37 PM   #20
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WoW!!! Thats a pretty strong reaction...not sure if I ever had anyone respond to a flavor of beer like that before ......did you ask them if they liked it??

What QUANTITY of the stuff did they drink before spewing...
Actually they had just gotten there and hadn't had anything to drink.. it was so bad it evocted a gag reflex..

and sad thing was I hated it too.. but 2 bottles came in the Sam Adams fall collection so as a gag I gave it to him. Boy did he gag..

He described it as "Bacon beer".. and I agreed. It tasted like a flat budwieser that someone had stuck 3 day old bacon in for flavoring..


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