heinz57
Well-Known Member
Saturday was a lot of fun. Was able to take a tour of the Stone Brewery down in Escondido. Naturally I was about two hours early, so I sat at the bar and had a few pints. Tried the 2004 RIS, the newly released Double Bastard, the Smoked Porter, and to end things I wanted the Kostritzer Schwarzbeir, but they were out, and replacement the bartender recommended (which was also what I was going to order if they didn't have the Schwarzbier) was the Schlenkerla Rauchbier.
The Rauchbier was a little too harsh, at least for now. It would take some getting use to, and I don't want to commit a keg entirely to a rauchbier quite yet. I did rather enjoy the Smoked Porter, however, and after chatting it up with one of the brewers, I decided that I had to brew one. A little looking around once I got home and here is the recipe that I came up with (I threw it into Qbrew before, and supposedly it fits the styling of a Robust Porter):
10.00 lb English 2-row
0.50 lb German Munich (Light)
0.50 lb Crystal 120L
0.50 lb Black Patent
0.25 lb Peated Malt
1.00 oz Chinook (60 min)
0.75 oz Mt. Hood (20 min)
0.75 oz Mt. Hood (5 min)
(All are whole hops, pending what LHBS has stocked)
Nottingham Dry yeast
Expected Gravity: 1.061 ABV: 6.1%
Recipe Bitterness: 54 (Not sure if this is in IBU's)
Recipe Color: 28º (Not sure if this is in SRM)
Single infusion mash at 155
I have a question about the peated malt though. I'm fairly confident the LHBS has rauch malt in stock, but I'm not sure about the peated malt. Would it be a decent replacement to use rauch malt instead of peated malt? If I remember reading the Schlenkerla bottle correctly, rauchbier is smoked with beechwood and not peat, so I was wondering the main difference I would be experiencing.
Thanks
The Rauchbier was a little too harsh, at least for now. It would take some getting use to, and I don't want to commit a keg entirely to a rauchbier quite yet. I did rather enjoy the Smoked Porter, however, and after chatting it up with one of the brewers, I decided that I had to brew one. A little looking around once I got home and here is the recipe that I came up with (I threw it into Qbrew before, and supposedly it fits the styling of a Robust Porter):
10.00 lb English 2-row
0.50 lb German Munich (Light)
0.50 lb Crystal 120L
0.50 lb Black Patent
0.25 lb Peated Malt
1.00 oz Chinook (60 min)
0.75 oz Mt. Hood (20 min)
0.75 oz Mt. Hood (5 min)
(All are whole hops, pending what LHBS has stocked)
Nottingham Dry yeast
Expected Gravity: 1.061 ABV: 6.1%
Recipe Bitterness: 54 (Not sure if this is in IBU's)
Recipe Color: 28º (Not sure if this is in SRM)
Single infusion mash at 155
I have a question about the peated malt though. I'm fairly confident the LHBS has rauch malt in stock, but I'm not sure about the peated malt. Would it be a decent replacement to use rauch malt instead of peated malt? If I remember reading the Schlenkerla bottle correctly, rauchbier is smoked with beechwood and not peat, so I was wondering the main difference I would be experiencing.
Thanks