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Old 01-26-2013, 07:38 PM   #21
unionrdr
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So can it be steeped or does it have to be mashed? I can do both. Midwest said of their smoked malt that 20% of it from the total fermentables for a light smoke flavor. So 1lb would be better in a dark lager/steam beer?
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Old 01-26-2013, 10:37 PM   #22
maverick9862
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I know I steeped, and it probably wasn't even crushed (a very early batch). It was used in a dark beer but fermented at warm ale temps (68-ish?).

My suggestion is to start low on the smoke level unless you know that you enjoy Rauchbeir. You could always add a little more smoke flavor to the base beer with the liquid smoke or even bourbon / scotch additions.

 
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Old 01-27-2013, 11:03 PM   #23
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I'm glad this thread took off! This is great info!

 
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Old 01-29-2013, 06:55 PM   #24
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Ok,I got an answer back in my e-mail from midwest about rouchmalt. It must be mashed to get the goodies out of it. So this particular one will be a really small mash. Kinda like mashing an amount you'd normally steep. Good,now I can use a smaller kettle for this micro mash with the crystal grains,etc mixed in.
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Old 03-31-2013, 06:59 PM   #25
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I took a swing at a smoked beer and although biased I think it has turned out rather well.

Not a traditional Rauchbier since I can't lager so some liberties were taken.

Basic 5gal recipe outline, all ingredients but US Tett purchase from Northern Brewer.

3lbs Weyermann Beech-smoked malt, had them grind.
6lbs Amber LME
1oz German Tettnang
1/2oz US Tettnang
Safale 05

Partial mash with Smoked grains.
Top up to pre-boil volume of 6.5 gal.
Bring to boil, flame out and add LME.
Flame on and German Tett 60 min
US Tett at 45 min

Hydrated yeast

Put 5.48 in primary for three weeks

5oz corn sugar prime

4.6-ish into bottles

2 weeks at 68-70, 5 days in the fridge.

OG- 1.056
FG- 1.011

Yummy.

The reason for two types of Tettnag? I'm an idiot and only ordered 1oz and
the LHBS only had the US version which has a sightly higher Alpha.
After mucking about with Beersmith I compromised and added 1/2oz at 45 min.
Didn't want the hop flavor overpowering the smoke and attempted to keep the
ABU somewhat low per the Rauchbier style. I feel it worked.

A nicely balanced beer with mild smoke aroma and flavor. Reminds me of
the Schlenkarla Marzen with less smoke.

Got ingredients for effort two inbound. Being a fan of the big smoke
I'm doubling the smoked grain to 6 lbs.
Another change is going with Spalt hops. A good sub for Tett since Tett was
out of stock. I'm still playing with hop addition times. Leaning torwards my original
recipe which called for two ounces at 60 min.

Anywho, thought I'd share something others could easily try as well as easily alter
to taste.

 
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Old 03-31-2013, 07:17 PM   #26
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Well,I only used 1/2lb of weyermann's smoked malt with 1.75oz of carahell & 3.5oz of chocolate malt in the small mash. Beer has been in bottles two weeks. Another week or two & I'll put a couple in the fridge for a week. I don't think it'll have much smoke flavor at all. I'll up it to maybe 3-4lbs next time with some base malt. Well see how it is in a couple more weeks...?
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Old 03-31-2013, 07:26 PM   #27
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The time in bottle and how it alters the smoke flavor is something I'm really curious
about.
I'm going to try and set a few to the side for a month-ish to get a handle on the change.
Goes up, goes down, doesn't change at all?

Brewing is fun, enjoying ones effort is more so!

 
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Old 03-31-2013, 07:40 PM   #28
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I'm hoping that the new bench capper keeps the co2 in normally this time. One more week at warm room temp & a couple go in the fridge for a week. I have high hopes that a little smoke will come through due to the 2.6VCO2 I primed it to. Next time,3-3.5lbs of Weyermann's with a pound of rahr 2-row. Increase the chocolate malt & leave the carahell amount at 3.5oz. The pound of 2-row should be enough to convert the smoked malt.
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Old 03-31-2013, 08:02 PM   #29
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With 3lbs it's mild. Wouldn't the chocolate over power the smoke? Or at least subdue it some?
I've never used chocolate malt so I have no idea. Just curious.

 
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Old 03-31-2013, 08:07 PM   #30
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I don't think if there was enough smoked malt for decent flavor that 1.75oz of chocolate malt for color would overpower the smoke much. I'm thinking next time,with the base malt & more smoked malt (Weyermann's) it'll keep the right color & still let the smoke shine through...
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