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Smoke Signal Rauchbier-Urbock
Classic Rauchbier • All Grain • 5.25 gal
the classic rachbier, with my own personal touch
December 12, 2002 am 06:30am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 5 lbs
German 2-row Pils
German 2-row Pils
- 5 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 2 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 oz
Hallertau - 4.5 AA% pellets; 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.
- .75 oz
Hallertau - 4.5 AA% pellets; 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.
- .50 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP830 German Lager
White Labs WLP830 German Lager
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: A - Classic Rauchbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.016 | |
| Color: | 12.6 SRM | 12 - 22 | |
| Alcohol: | 7.2% ABV | 4.8% - 6% | |
| Bitterness: | 26.6 IBU | 20 - 30 | |
Discussion
Brew Day
2002-12-16 3:11am
Brew day was a mess, I used a few profane words, but everything came out OK. The 16 pounds of grain barely fit into my brewpot along with ^ gallons of water for the mashing at 151*F for 30 minutes, during which the temp went down to 149*. I then slowly raised the temp to 157* and let it rest for another 30 minutes (took 30 minutes to raise temp). Mashed out with 178 degree water, but here's where I had trouble, I had to split it between my igloo cooler and my old zapap lauter tun. I over filled the zapap and had wort ALL OVER (hence the profanity) eventually got the situation under control and managed to get almost exactly the correct amount of liquid into the brew kettle that I was looking for. I didnt sparge for very long so I only got about 58-59% efficincy which brings my SG down to 1.063. But on a good note that brings me inline with the style parameters. Boiled for 90 minutes because my boil was slow and had to evap. more of the wort. Added the hops with 25 minutes left and the irish moss with 10 minutes left. Cooled and whirlpooled. transferred to primary and aerated, then added a 2L starter and put it in the laundry room. (about 55*) that was 4 PM yesterday. 7 AM today I have bubbles, not a really steady flow yet, but bubbles. Will update as necessary. The color of it is exactly like the picture of the mug, a beautiful golden color, with a nice smokey aroma. Ed
Hops Note
2002-12-16 3:15am
I used a completely different hops schedule. I added 2 oz for 25 minutes. It will give me a different flavor than what I had, but it comes out with the same IBU's. plus I didnt feel like measuring the stuff out. Ed
1/13/03 SG 1.016
2003-01-13 11:52am
Checked my SG today and had 1.016. I think its done, will wait another day or two and then take another look at it. It tastes fantastic. Not too much longer before I can have one.
FANTASTIC
2003-03-08 5:02am
3/8/03-----This is probably one of the BEST beers I have made. Unfortunately, there aren't too many of them left. The nice thing was that my doesnt like the smoke flavor so I had them all for myself (except for what I have shared) I dont really think I would change anything, but maybe next time I will swap another pound of smoked malt for the pound of american 2 row. And also try to have all my ingredients be german to make it more of an "authentic" classic german rauchbier. This is definitely one that will be made again and again!!! Ed
????
2013-04-17 10:13pm
Looking back through my recipes, I noticed how many views I had on this recipe and then started looking at it again. I have made it several times over the years, but not recently. I'll have to ge it in the lineup when I get a chance. I did notice that I posted the recipe at 6:30 am......what the hell was I doing up posting recipes at 6:30 in the morning!!!! Anyhow, I digress.....if you have brewed this recipe I'd like to hear from you to see how you liked it. Ed
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