The good news -- my local home brew shop in the UK has some rauch malt from Bamberg, Germany.
The bad news -- it is twice the price of normal UK pale base malt.
So, I am thinking of brewing an "experimental" 3 gallon batch of smoked beer using:
----------------
pale malt
rauch malt
munich malt or vienna malt maybe?
carapils
northern brewer (bittering)
fuggles (aroma)
Nottingham or Safale dry ale yeast
--------------------
Comments please. What percentage of rauch malt do I need in the grain bill?
Thanks
Mike
The bad news -- it is twice the price of normal UK pale base malt.
So, I am thinking of brewing an "experimental" 3 gallon batch of smoked beer using:
----------------
pale malt
rauch malt
munich malt or vienna malt maybe?
carapils
northern brewer (bittering)
fuggles (aroma)
Nottingham or Safale dry ale yeast
--------------------
Comments please. What percentage of rauch malt do I need in the grain bill?
Thanks
Mike