Rauchbier/Smoked Oktoberfest

[banksjh]

So I'm wanting to make a beer inspired by tailgating for Auburn football games, and I'm thinking about a lightly smoked Oktoberfest or Rauchbier. The goal is to make it a deep orange color and have a slight smoky flavor reminiscent of smoking some meat outside the stadium on game day.

This is my first recipe from scratch so any help will be much appreciated

All Grain
Volume: 5 Gallons

MALTS

• 4lbs Vienna
• 3lbs Munich
• 2lbs Caramunich
• 2lbs Smoked Malt

HOPS

• 1oz Tradition @ 60 minutes
• 1.5oz Hallertauer @ 5 minutes

YEAST

• WLP820 Oktoberfest/Marzen Lager Yeast

STATS

• OG: 1.057
• FG: 1.014
• ABV: 5.6%
• IBUs: 24.5
• Color 15.3 SRM

 

[Bobby_M]

Remove one pound caramunich add one pound smoked malt.

 

[passedpawn]

A smoked Ocfest is a great rauchbier. Try the Briess cherrywood malt for a treat.

And don't be afraid of the smoked malt. If you are too careful with it, you'll regret it. I'd say 50% smoked malt if you like the smoke beer. If you've had a Schlenkerla Marzen and liked it, don't get under 50%.

 

[Calder]

I assume it is Beechwood or cherry smoked malt. If so, increase to at least 3 lbs. If it is peat smoked, you have way too much and need to be closer to 0.25 lbs.

Too much caramunich for me.

11 lbs in 5 gallons = 1.057. You need to improve your efficiency.

 

[banksjh]

I was planning on either beech or cherry smoked malt so I'll bump up the smoked malt. The Caramunich was mostly for color so I'm not particularly attached to it, but I would like to achieve a deep orange color if possible. Any suggestions for that?

As for my efficiency, I've only done BIAB in the past and I just got a mash tun for Christmas, and I really don't know where my efficiency is going to be so I just set it to 72% in BeerSmith since I'm planning on just doing a batch sparge.

Here's my updated malt bill

• 4 lbs Munich 36.4%
• 4 lbs Smoked 36.4%
• 2 lbs Vienna 18.2%
• 1 lbs Caramunich 9.1%

 

[ThunderpantsBrewing]

That sounds like a great beer!

 

[passedpawn]

I was planning on either beech or cherry smoked malt so I'll bump up the smoked malt. The Caramunich was mostly for color so I'm not particularly attached to it, but I would like to achieve a deep orange color if possible. Any suggestions for that?

As for my efficiency, I've only done BIAB in the past and I just got a mash tun for Christmas, and I really don't know where my efficiency is going to be so I just set it to 72% in BeerSmith since I'm planning on just doing a batch sparge.

Here's my updated malt bill

• 4 lbs Munich 36.4%
• 4 lbs Smoked 36.4%
• 2 lbs Vienna 18.2%
• 1 lbs Caramunich 9.1%

You could use both types of smoke. I did. See the thread below. There are pics, so maybe that will give you some ideas.

https://www.homebrewtalk.com/f77/cherry-beech-smokebeer-157818/