Amber Kellerbier (lightly smoked)

[Queequeg]

So getting ready for BBQ season and I have planned a Kellerbier inspired by a lightly smoked version I had at the Spezial Keller in Bamburg last year.

This is what I have available in stock, I'm not willing to order any extras.

7lb Bohemian oils
7lb Munich II
2lb weyerman rauch malt
1lb melanoidin malt
0.5lb carahell
0.5lb carared
0.5lb carabohemia

Hop wise I have magnum, perl, saaz, tattnang and hersbrucker.

The only yeast I have is wyeast 2206.

This is what I am initially thinking

5lb BO oils
6.lb Munich II
1Ib raunch malt
Magnum to 35ibus at 60mins
1/2oz hersbrucker at 5mins

Mash at 153°F for 60mins then a dextrinization rest for 15 mins at 161°F.

Then ferment using tasty's quick lager method.

Thoughts and suggestions welcome as always

 

[Vreten]

So getting ready for BBQ season and I have planned a Kellerbier inspired by a lightly smoked version I had at the Spezial Keller in Bamburg last year.

This is what I have available in stock, I'm not willing to order any extras.

7lb Bohemian oils
7lb Munich II
2lb weyerman rauch malt
1lb melanoidin malt
0.5lb carahell
0.5lb carared
0.5lb carabohemia

Hop wise I have magnum, perl, saaz, tattnang and hersbrucker.

The only yeast I have is wyeast 2206.

This is what I am initially thinking

5lb BO oils
6.lb Munich II
1Ib raunch malt
Magnum to 35ibus at 60mins
1/2oz hersbrucker at 5mins

Mash at 153°F for 60mins then a dextrinization rest for 15 mins at 161°F.

Then ferment using tasty's quick lager method.

Thoughts and suggestions welcome as always

Spezial’s recipe is 50% pilsner/lager malt and 50% rauch malt, roughly, so I would use the 2lbs. I’ve also found that there might be problematic if you use too small an amount of rauch, you will get the phenols, almost an ironlike smell, but not the smooth texture from the malt.

 

[SpeedYellow]

Depending on how fresh the Weyerman smoked malt is, you can use 100% of grist and still not detect smoke. So it’s safe to say that 1 lb is truly a negligible amount. I’ve brewed a couple dozen smoked beers and eventually switched to home-smoking for that reason.

 

[Queequeg]

Well i did the initial recipe I posted and while the munich II really creates that amber keller quality the smoke dosn't really come through very much. Occasionally you get a hint of smoke but not much else.

I think maybe I'm going to switch to briess cherry wood for my smoked beers. Weyerman is just too mild even we fresh.