jagsminers
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I love Rauchbier and made one with smoke grain and it wasn't smoky enough. Im making it in 2 gallons. Any suggestions?
How much liquid smoke
- Thread starter jagsminers
- Start date
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jagsminers
Member
- Joined
- May 25, 2012
- Messages
- 19
- Reaction score
- 1
peterj said:
Idiot, Dont post
Liquid smoke is a really bad idea. Just increase your smoked grains. And don't call people idiots.
Liquid smoke does not work in beer. Listen to the Jamil's podcast on Rauchbier and other smoked beer. He says beers with liquid smoke taste like licking an ashtray. It's not the right kind of smoke flavor.
You can't really do an extract with steeping grains rauchbier because you can't steep enough rauchmalt without getting a lot of unconverted starches in your beer. You can do a minimash pretty easily with it though because it will convert itself. Just steep it at 154 for about an hour.
You could also try a smaller amount of peated malt. I've heard both good and bad things about peated malt though. Jamil says it's terrible and he would never use it, but I've also read a thread recently about someone who made a 100% peated malt recipe. It's really strong so you wouldn't need nearly as much. I've heard you use pounds of rauchmalt and ounces of peated malt.
I've been trying to come up with a rauchbier recipe lately as well. I'm thinking about kind of an American Rauchbier with California ale yeast and a slightly more pronounced American type hop presence. I'm looking at using around 70% rauchmalt.
Good luck with your brew!
You can't really do an extract with steeping grains rauchbier because you can't steep enough rauchmalt without getting a lot of unconverted starches in your beer. You can do a minimash pretty easily with it though because it will convert itself. Just steep it at 154 for about an hour.
You could also try a smaller amount of peated malt. I've heard both good and bad things about peated malt though. Jamil says it's terrible and he would never use it, but I've also read a thread recently about someone who made a 100% peated malt recipe. It's really strong so you wouldn't need nearly as much. I've heard you use pounds of rauchmalt and ounces of peated malt.
I've been trying to come up with a rauchbier recipe lately as well. I'm thinking about kind of an American Rauchbier with California ale yeast and a slightly more pronounced American type hop presence. I'm looking at using around 70% rauchmalt.
Good luck with your brew!
BGBC
Well-Known Member
+1, +1, +1
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Whoa man, I just wanted to let you know not to use it quickly while I was typing up an explanation in case you were about to add it. Take it easy.
Peated malt and smoked malt are not the same so don't confuse the two. Since you posted this in extract forum I'm going to guess you don't mash at all and don't want to at this point. If that is the case, then peated malt is what you want to use, but you only use a LITTLE bit or it will taste like burnt plastic. A good start will be to steep 2-4oz for a 5 gallon batch. Steep either with the other specialty grains you will be using with 1-2 gallons of water at about 150-160degrees for 30 minutes. As others stated above, rauchmalt needs to be mashed to prevent a very starchy and thick beer to still get the amount of smokiness you are looking for. Liquid smoke is a definite no-no unless you are playing a prank on someone.
