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Do This In Remembrance of Bamberg
Classic Rauchbier • All Grain • 6 gal
Am very impressed with how this turned out. I picture myself in a pub in Bamberg after ever sip.
April 6, 2011 pm 01:39pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 4 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .5 lbs
Aromatic Malt (Amber 50); Dingemans
Aromatic Malt (Amber 50); Dingemans
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
- 1 oz
Hallertauer Tradition - 5.8 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
Strisselspalter - 2.6 AA% pellets; boiled 15 min
Strisselspalter
French variety related to Hallertauer.
- 1 g
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
White Labs WLP838 Southern German Lager
White Labs WLP838 Southern German Lager
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Notes
Inspired by my trip to Bamberg 2 years ago. Turned out incredible and pairs nicely with aged cheese and sausage (or any meat). Here's the specifics: 4# German Rauchmalt 5# Belgian Pils 1# Vienna 1# Melanoidin 1/2# Dingeman's Cara 45 1/2# Aromatic 1/2# Dingeman's Cara 20 1 oz. Tradition (German) pellets - 5.8% AA 1 oz. Strisselspalt (French) pellets - 2.6% AA 1/2 Wirfloc tablet White Labs South German Lager - 1/2 liter starter 1. Steep grains at 120 degrees for 30 min (protein rest) 2. Raise to 150, hold 10 min 3. Raise to 158 until mash complete 4. Sparge and return to boil 5. Add Tradition hops, boil 45 min 6. Add Wirfloc and 1 oz. Strisselspalt hops, boil 15 min 7. Pitch yeast when cool OG 1.050 FG 1.012 Primary ferment at 52 degrees, lagered at 32 for 5 weeks
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: A - Classic Rauchbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 10.7 SRM | 12 - 22 | |
| Alcohol: | 4.6% ABV | 4.8% - 6% | |
| Bitterness: | 24.6 IBU | 20 - 30 | |
Discussion
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