12lbs of Rauch malt and 0.5lbs of roasted barley later...

[EricScott]

And my first AG BIAB is not as smokey as Schlenkerla maerzen. What do they do?!?!
I mashed at 150 and double batch sparged at 175.

Made 5 gallons.

 

[passedpawn]

I think remilard suggested they smoke their own grains, instead of using Weyermann smoked malt. So, they can make it more smokey I guess.

There might also be a "freshness" factor.

Or they use liquid smoke (I kid, I kid, take it easy everybody geez).

 

[headfullahops]

And my first AG BIAB is not as smokey as Schlenkerla maerzen. What do they do?!?!
I mashed at 150 and double batch sparged at 175.

Made 5 gallons.

From what I understand, they malt and smoke their own barley. The malt they smoke for Schlenkerla maerzen is equivalent to Munich malt while the Weyermann Rauchmalt is equivalent to smoked Pilsener malt. You should check out the Alderwood Smoked Munich that Rebel Brewer sells on their website. I haven't used it yet but I would think that would get you a lot closer to what you're looking for.

 

[EricScott]

Thanks for the tip ill give it a try