Rauchbier Cherry Beech Smokebeer (Many Awards)

[ballz50401]

Nice! I just want to update my pic pre competition.

Good luck! :thumbup:

 

[sfgoat]

How long is everyone typically lagering this?

 

[ballz50401]

How long is everyone typically lagering this?

I left mine in the primary for 4 weeks. Transferred to secondary and lagered for 7 weeks. It lasted 3 months in the kegs before it was gone.:cross:

 

[Chops1867]

I hope to brew this for the Big Brew day. What yeast from my inventory do you think would work best:
Safale 05
WLP 013
WLP 802
Or WLP 820?


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[passedpawn]

I hope to brew this for the Big Brew day. What yeast from my inventory do you think would work best:
Safale 05
WLP 013
WLP 802
Or WLP 820?


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820 (or 802) if you can ferment cold. I'm brewing this tomorrow morning and I'm using Wyeast's Octoberfest blend. Someone else here recommended that and I thought it was a good idea.

 

[Chops1867]

I may use the 820. Was planning on making an Oktoberfest, this should be out of the primary in time to harvest the yeast.


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[Chops1867]

My understanding of the 820 is that it's very slow.


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[Chops1867]

Brewed the Cherry Beech Smoke Beer this past Saturday for the Big Brew Day. First time brewing outside. Went very well - overshot my gravity by a few points. Carted the carboy home and pitched my WLP820 2 liter starter. Took 24 hours for visible activity, but she's going nicely now at 52ºF.

I changed the bittering hops to 1/2 oz Newport and used 3 lbs of the beechwood smoked malt.

 

[Chops1867]

Update from my Big Brew Day of this beer. OG 5/3/14 was 1.050. I fermented this at 52ºF from 5/3 to 5/14 then raised the temp on the 14th to 68º for a diacetyl rest. On 5/19 the gravity was 1.010 for an ABV of 5.25%, I dropped the temp to 34º, and now it's resting.
I tasted the hydrometer sample on the 19th. Very yummy with no diacetyl. The WLP820 seems to have been a good choice.

 

[passedpawn]

I brewed a batch of this today. I used Wyeast Ocboberfest Blend 2633. 1.053 OG. Smells great!

 

[sfgoat]

Brewed this back in March and just opened the first this weekend. It was fantastic. At first the smoke kind of shocks you but once you know what to expect it is smooth and deliciously smoky.

 

[Chops1867]

Bottled mine in June 9 and it's just about fully carbonated and getting delicious. I ended up using 3 lbs beechwood and 2 1/2 lbs cherrywood. I also used WLP820 Ocktoberfest/Marzen yeast.

Some of you have entered this recipe in competitions. What catagory did you enter? If 22B "Other Smoked Beer" did you state a style? Did you list the smoked malts used? We have an upcoming competition in late July that I would like to enter.

Thanks!

 

[MikeyLikesIt70]

Question for you guys... I'm brewing this weekend, but I'm not up on lagering, nor do I have the time to wait (competition in mid-October). Is there a comparable ale yeast I can use? Would approx 6 weeks be long enough?

Thanks!

 

[passedpawn]

Question for you guys... I'm brewing this weekend, but I'm not up on lagering, nor do I have the time to wait (competition in mid-October). Is there a comparable ale yeast I can use? Would approx 6 weeks be long enough?

Thanks!

Look through the thread. I'm sure some guys brewed it with ale yeast. I'd use US-05.

 

[ballz50401]

Question for you guys... I'm brewing this weekend, but I'm not up on lagering, nor do I have the time to wait (competition in mid-October). Is there a comparable ale yeast I can use? Would approx 6 weeks be long enough?

Thanks!

I think 6 weeks will be fine as long as you have a healthy fermentation. Here is what Wyeast recommends for yeast choices in the Other Smoked Beer category:

Wyeast Strains:
1056 - American Ale™
1084 - Irish Ale™
2112 - California Lager™
1728 - Scottish Ale™
1450 - Denny's Favorite 50

http://www.wyeastlab.com/hb_styledetails.cfm?ID=197

 

[MikeyLikesIt70]

One last question, what kind of mash profile did you guys use? Batch or fly sparge?

 

[passedpawn]

I'm brewing a batch this weekend. I've got a fire pit and a ton of wood and the cooler weather is coming. Sweet bacony smoke.

 

[Schlenkerla]

Subscribed

 

[zonkman]

Any advice on using Denny's Favorite 50 (Wy1450) on this? In it for a 1 gallon batch....

 

[passedpawn]

Any advice on using Denny's Favorite 50 (Wy1450) on this? In it for a 1 gallon batch....

Most of the flavor comes from the grains, so you'd make a fine beer that way. I haven't used his yeast.

 

[zonkman]

Awesome. I guess I'll keep it at the low end (60). Never had a rauchbier!

 

[PrairieDawg]

I have been looking at this recipe for quite a while.
Finally brewed up a batch a week ago. I do not have the set up to do a true lager, so
I pitched a nice starter of WLP 810. Fermenting at the low end seemed to have done the trick.
Checked the sg today and had a little taste from the sample. Going to be a nice winter time treat.

 

[Schlenkerla]

@passedpawn

The original pictures of this beer inspired me to make a rauchbier for once that's not black, brown or coke colored. I forgot about chasing down this recipe before I put this together.

Last week I wound up making a Irish Red Ale with a pale malt that's been smoked with pistachio shells. The pistachio smoke is very mellow. I used a small assortment of roasted malt; special roast, biscuit, and roasted barley, then some 20L, the rauch malt, and the base being Maris Otter. Pitched Muntons Premium Gold Dry Ale Yeast. Used Willamette too.

I need to just put this recipe into Biermacht do remember to make it and the beech and cherry rauch malts.

Also forgot it's a Jamil recipe! I have that book.

 

[Schlenkerla]

This beer is not for the faint of heart. It will have you blowing smoke. 65% smoked malts, and bacon dryhogged.... This makes for a seriously BBQ'd beer.

Briess Smoked Malt
6 lbs, 0 oz
Weyermann Smoked Malt
4 lbs, 0 oz
Briess 2-Row Brewer's Malt
3 lbs, 0 oz
Weyermann Munich Type II
1 lbs, 8 oz
Caramel Munich
0 lbs, 4 oz
Weyermann Melanoidin
0 lbs, 4 oz
Crisp Black Malt
0 lbs, 2 oz
Williamette Pellets
1 oz @ 60 mins
Williamette Pellets
1 oz @ 30


Mash at 153, Batch sparge with 164. After primary fermentation has finished, rack to a secondary and bake 1/3-1/2 lb of bacon @400 for 20 min flipping half way. Drop into keg in hop bags securing the best way you can, let it sit on that for about 5 days (longer gets you more bacon flavor, you can over bacon) and then rack to keg or bottles.

Rauchbier belches are the best! LOL

The belches are smokey too. What's not to like about that?