How much rauchmalt?

[Soulive]

For my smoked hefeweizen. I've never used it before, but I want it to be subtle...

Brew Type: All Grain Date: 12/22/2007
Style: Weizen/Weissbier Brewer: Ben
Batch Size: 5.50 gal
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 72.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)

Ingredients Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 8.98 %
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 53.91 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 35.94 %
0.13 lb Smoked Malt (9.0 SRM) Grain 1.17 %
0.20 oz Magnum [12.90 %] (60 min) Hops 8.5 IBU
0.15 oz Magnum [12.90 %] (15 min) Hops 3.2 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)

Mashed @ 154 for 90 minutes

 

[PT Ray]

I would say 5-10%. Have to be honost and question how well it will work with 3068 yeast.

 

[david_42]

I'd check what you have. There is a world of difference between rauch and peat smoked. If you have peat smoked malt 2 ounces is probably too much for a hefe. I use 4 in my barley wine and it's a major flavor. If it is rauch, 2 ounces will be subtle.

 

[the_bird]

I used two pounds of rauchmalt (~17%) in a 1.048 beer (rest was 50/50 pils and wheat malt, with a tiny addition of acid malt for some tartness). I haven't been able to sample it yet, though (long primary), so I can't speak to whether it's any good or not!

 

[Soulive]

I want to try and use rauch malt rather than peat smoked. I guess my 1.17% is not nearly enough to notice?

 

[david_42]

You'll probably want 5% with the rauch.

 

[RWBooneJr]

I am a big fan of rauchbiers, but do not (yet) have the capacity to do a lager. So, I was thinking about an extract-based smoked ESB or pale ale as a substitute (minus any estery flavors, so I'd probably use an American ale-type yeast). Basically, what I'm looking for is a Schlenkerla-type bottle-o-ham. Anyone have any recipes or advice? I thought, briefly, about doing a smoked Dusseldorf-style altbier, but I don't think that I can even maintain the somewhat-low temperature necessary to do this properly. The room where SWMBO lets me ferment my beer is a fairly constant 68%.

 

[heinz57]

I brewed a smoked porter a week ago with ~13% rauch malt on a 13.5 lb grain bill.

Tasted the hydrometer sample yesterday and it was delicious. The smoke flavor was prominent, not in a bad way, but it definitely needs to mellow a bit. My plan is to forget about it til mid January, then keg.

I was inspired after my trip to Escondido where I got some tips on making a smoked porter from a couple of decent brewers

 

[Soulive]

Here's where I'm at now...

1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.09 %
7.00 lb Wheat Malt, Ger (2.0 SRM) Grain 63.64 %
2.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 22.73 %
0.50 lb Smoked Malt (9.0 SRM) Grain 4.55 %
0.20 oz Magnum [12.90 %] (60 min) Hops 8.7 IBU
0.15 oz Magnum [12.90 %] (15 min) Hops 3.2 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)

 

[david_42]

That should do it.