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Old 03-01-2006, 11:16 PM   #1
Baron von BeeGee
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Bill, this is the recipe I snagged off the web. It was in French(?) and rather generic, so I'm not sure of the quality. There were also some wheat beers in there, however, that were spot on:

Bamberger Smoked Ale / Allemagne Schlenkerla Rauchbier
OG 1054 FG 1013 ABV 5.5%
IBU 30 EBC 52
25 litres
rauch malt 6010g
chocolate malt 105g

Mash 50C - 20 minutes 65C - 60 minutes
Hallertau 52g, 60m
Irish moss at 15m
Top Working Ale Yeast (I guess a German Ale yeast?)

Does it seem reasonable? It's a lot of rauch malt, but in kicking around on the web I've seen it may be used up to 100%. I'd probably just go with a single-infusion, as well.

 
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Old 03-01-2006, 11:43 PM   #2
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That does seem like too much smoked malt.

The Bamber Rauchbier from the Schlenkerla is the strongest-smokiest I have had. There are plenty more around Bamberg that are really lighty smoked that taste better, or are more to my taste. Even though I have had hundreds from the Schlenklera (last time was last July!)

The recipe in "Brew Classic European Beers at Home" says to use 10 lbs smoked malt and 2.8 lbs of chocolate.

If you've NEVER had a genuine Bamberger Schlenklera Rauchbier I would advise anyone to find one first before attempting to brew something like it. If you've never had one you can't judge it against your HB. Heck, you may not even like it.

Here's a recipe I found on the net that looks pretty tame. Notice he only used 2.5 lbs of smoked malt.

Classic Rauchbier
author - Scott Russell (giving credit where credit's due)

(5 gallons, partial mash)

This is a Bamberg-style reddish lager, sweet and substantial like a Marzen, with the distinctive smokiness of a beechwood fire.

Ingredients:

3 lbs. lager malt
2.5 lbs. rauchmalt
.5 lb. carapils malt
.5 lb. Vienna malt
2.5 lb. unhopped light dry malt extract
1 oz. Hallertau hops (4% alpha acid, 4 AAUs)
1 oz. Tettnang hops (4% alpha acid, 4 AAUs)
Munich lager yeast slurry (Wyeast 2308)
3/4 cup corn sugar or 1 cup light dry malt extract for priming

Step by Step:

Heat 10 qt. water to 164 F. Crush grains, mix into liquor and hold 90 min. at 152 F.
Runoff and sparge with 14 qt. at 168 F.
Add the dry malt to kettle, mix well.
Raise to boiling, add Hallertau hops.
Boil 60 min., add Tettnang hops, boil 30 min.
Remove from heat, cool and add to fermenter along with enough chilled pre-boiled water to make 5.25 gal.
When cooled to 65 F, pitch yeast.
Seal and ferment for two days at 55 F, then move to cooler place and ferment a further two weeks at 45 F, rack to secondary and condition six weeks at 38 F.
Prime with corn sugar or dry malt extract and bottle. Condition six weeks at 35 F.

OG = 1.060 (15 Plato)
TG = 1.018
Bitterness: 28 IBUs


I am a DME brewer (and some grains) so I am partial to this recipe and use liquid smoke:

Rauchbier

Ingredients:

7 pounds, light dry extract
1-1/2 teaspoons, liquid smoke
1-1/2 ounces, Tettnanger hops (boil)
1 ounce, Tettnanger hops (finish)
1/2 teaspoon, Irish moss
Your choice of German Lager Yeast

Procedure:

Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for 45 minutes.
Add Irish moss and finishing hops and boil 15 more minutes.
Strain into fermenter, add cold water to make 5 gallons, pitch yeast.
After 3 days rack to secondary.
Allow to ferment an additional 3-4 weeks.

Specifics:

Primary Ferment: 3 days
Secondary Ferment: 3-4 weeks

Comments:

This is basically a nice light beer, but with a definite smoke aftertaste. Mainstream, but with a non-commercial twist.


I would recommend brewing a Marzen as the basic recipe. I don't think too many Americans can handle Rauchbiers just because of their flavor.
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Old 03-02-2006, 02:39 AM   #3
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Interesting...thanks for the other recipes. I'm definitely going to try to get my hands on one before I brew 5g, but I don't think I've ever met any type of smoked comestible that I didn't like and like a lot.

 
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Old 03-02-2006, 05:40 AM   #4
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Well, if you already liked smoked products then you're ahead of the game.
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Old 03-02-2006, 06:25 PM   #5
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This is the WINE forum.

The BEER forum has a recipe section of its own.
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Old 03-02-2006, 06:31 PM   #6
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Quote:
Originally Posted by mpetty
This is the WINE forum.
Pun intended?

Mods, feel free to move.

 
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Old 03-02-2006, 06:53 PM   #7
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Quote:
Originally Posted by BeeGee
Pun intended?

Mods, feel free to move.
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Old 03-03-2006, 01:21 AM   #8
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I have recently done two traditional lager Rauchbiers. The first had 3lbs for a 6 gallon batch and the other 10lbs. The one with 3lbs turned out a nice Octoberfest type lager with nice noticable smoke flavor and aroma. The second one was more intense but finished high and sweet. It was not that the smoke was too intense, it just seems there is an optimal point for max smokiness and anymore causes the flavor to be perceived as something different. To me it is like drinking single malt straight verses adding a little water. When slightly diluted with water, you can pick up different flavors than you do straight up.

 
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Old 03-03-2006, 01:36 AM   #9
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Quote:
Originally Posted by PT Ray
To me it is like drinking single malt straight verses adding a little water. When slightly diluted with water, you can pick up different flavors than you do straight up.
I can take your point on that. If and when I get around to doing this one I might do two batches...one as the original recipe and one with ~25-33% smoked malt.

 
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Old 03-03-2006, 04:44 AM   #10
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I know the Bamberg Rauchbier tastes a lot like licking a BBQ grill.
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