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Forest Fire Rauch-Sahti

Forest Fire Rauch-Sahti

Classic Rauchbier : Partial Mash : 5 gal

The Inebriati

Just brewed. Comments to follow. Wanted something strange to share with other homebrewers.

September 5, 2013 at 09:41pm

3.0/5.0 1 rating

Ingredients (Partial Mash5 gal)

  • 6 lbs German Smoked

    German Smoked

    Earthy, rich smoke flavor

  • 2 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 2 lbs 2-Row Caramel Malt 40L; Briess

    2-Row Caramel Malt 40L; Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 oz Hallertau - 4.5 AA% whole; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 oz Hallertau - 4.5 AA% whole; boiled 30 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 oz Juniper Berries (fresh) - tossed in 5 min from flame out (omitted from calculations)

    Juniper Berries (fresh)

    Juniper berries are the fruits of an evergreen bush found in northern Europe and America. Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin. They are also used in marinades and sauces, especially for pork and game dishes. Usually used dried, they should be crushed before use to release their essential oils.

  • White Labs WLP300 Hefewizen Ale

    White Labs WLP300 Hefewizen Ale

    This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Notes

Used Breiss rauchmalt - smoked with cherry wood. Used juniper boughs to filter wort between mashing and boiling. Added 0.5 oz juniper berries 5 minutes before flame out. Added 0.5 oz juniper berries as a tincture to secondary.

Style (BJCP)

Category: 22 - Smoke-Flavored/Wood-Aged Beer

Subcategory: A - Classic Rauchbier

Range for this Style
Original Gravity: 1.065 1.050 - 1.057
Terminal Gravity: 1.016 1.012 - 1.016
Color: 14.9 SRM 12 - 22
Alcohol: 6.4% ABV 4.80% - 6.00%
Bitterness: 27.0 IBU 20.00 - 30.00

Discussion

The Inebriati

update

2013-11-14 11:35pm

3 weeks post bottling. Carbonation is coming along. Brew is dry and clean with decent head. Some yeast suspended making it cloudy. Smoke flavor is not quite as intense as I had expected, but it is certainly the main player here. Little if any notes from juniper at this point, although there is a mild phenolic character present. Needs to age obviously.

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