Leftover rauchmalz, hit me with recipe ideas

[G_robertus]

I bought 5 kgs of Weyermann Rauchmalz and used most of it in a stout. I thought I'd use the rest up in a Lichtenhainer, but that has still left me with 750 grams.

I was thinking of a smaller batch (5-10 L), but I could do larger if that uses all. I regularly do classic rauchbier (Märzen), so I won't do that. And there aren't any Rs in the months yet (at least here there aren't), so no Märzen anyway. I'm probably not looking for a smoked IPA or bock either, but other than that I'm open to any suggestions as I can't think of any myself.

 

[Bassman2003]

Bread? Sorry, I not a fan of the smoke...

 

[Miraculix]

Bread? Sorry, I not a fan of the smoke...

I was going to suggest to make eggs out of it by giving it to chickens for the same reason, but I've bit my tongue.

 

[MaxStout]

Look for a recipe for Alaskan smoked porter. IIRC, it uses a small amount of Rauchmalz in the mash, just enough to lend a subtle smokiness.

 

[G_robertus]

Bread? Sorry, I not a fan of the smoke...

No worries, the spent grain will end up in smoked bread. After brewing though.

Look for a recipe for Alaskan smoked porter. IIRC, it uses a small amount of Rauchmalz in the mash, just enough to lend a subtle smokiness.

I've looked at that before, but never made it. They use alder wood, right? I guess I can try a smoked porter as back up for the smoked imperial stout during conditioning.

 

[Kickass]

A simple amber ale with a touch of smoke sounds good. Also, I know, very non traditional but a crisp Pilsner with some very light smoke sounds good.

Now, go ahead a chase me with your pitchforks and burning torches.

 

[Shenanigans]

The CYBI clone attempt at Meantime London Porter.
One of the best beers I ever brewed but I used WLP007 instead of Nottingham.

https://www.homebrewtalk.com/threads/can-you-brew-it-recipe-for-meantime-porter.239374/

 

[G_robertus]

Thanks for all the input! I tried some samples of the beers I've made with this malt and the flavour is a bit mellow unfortunately. I might do a pilsner or another light beer that can benefit from a touch of smoke. I might even do another sour just to make up for the first one that kind of disappointed. Ready those pitchforks lads!

 

[Boleslaus]

Rauchbier Weizen? Sounds like it could be refreshing in late summer. The Spezial I had a few years back up on the hill really hit the spot.

 

[AlexKay]

I like smoke, and generally feel that any malt-forward beer can be adapted to use a touch of smoked malt. Particular favorites of mine are smoked doppelbock, smoked schwarzbier, and smoked braggot.

 

[G_robertus]

I like smoke, and generally feel that any malt-forward beer can be adapted to use a touch of smoked malt. Particular favorites of mine are smoked doppelbock, smoked schwarzbier, and smoked braggot.

The funny thing is I've made all those examples already (recently). I did a smoked doppelbock last year and still have some left which I like a lot, but I don't have enough malt for that. I tried smoked schwarzbier, but I don't care for the style in general and I have smoked braggot laying around from two years back. It's a very weird brew, but can be enjoyable at times. It did get me thinking though, so I'll pick from that and a sour (or both).

Rauchbier Weizen? Sounds like it could be refreshing in late summer. The Spezial I had a few years back up on the hill really hit the spot.

Excellent idea! I did one in autumn and after my fourth weizen I concluded that I don't like it that much to make my own. I really like Schlenkerla's though, especially fresh! I might do weizendoppelbock with smoke later on for this year's advent calender. That's something I've never tried before either.