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Bamberger Original
Classic Rauchbier • Partial Mash • 5 gal
I created this recipe to remind me of the wonderful Rauchbier I enjoyed in the original Schlenkerla in Bamberg, Germany, one of the few remaining breweries that make their malt the old fashioned way.
September 16, 2004 pm 06:40pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 5 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- .5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 2 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .875 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .875 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
After a brisk walk through Bamberg, Germany on a hot day in May, I enjoyed a refreshing Rauchbier in the original Schlenkerla. If you can't make the pilgrimmage to this unique brewery and pub in the heart of Franconia, brew one at home. Prosit!
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: A - Classic Rauchbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 14.1 SRM | 12 - 22 | |
| Alcohol: | 6.3% ABV | 4.8% - 6% | |
| Bitterness: | 33.1 IBU | 20 - 30 | |
Discussion
Rauchbier
2004-10-31 12:43am
Final recipe included 1/2 lb Chocolate Malt. Smoked Beer is an acquired taste, and this recipe will guarantee plenty of smoke flavor. An all-grain version could be limited to 4 lbs Smoked Malt and 4-6 lbs of a base malt, with up to one pound of Chocolate or Dark Munich if a dark color is preferred. I use first runnings only and ended up with 1.042 specific gravity, much lower than the recipe calculator predicted. That did not diminish the smoked flavor one bit. Brew date was 9/19/04, racked 9/27/04, bottled 10/15/04, serving now, about 4.4% ABV, which is probably the alcohol content in Bamberg. I was going for something a little stronger, but it's just as well I didn't get it. If your grain brewing skills are more efficient than mine, you will get 5-6%ABV, but that's only if you want a Rauschbier (hangover) instead of a Rauchbier. Comparing the taste with the Schlenkerla Dunkel Rauchbier from tap in the original Bierstube, I would have to say I use a greater percentage of smoked malt than in Bamberg. Overall, I'm extremely pleased. This beer goes extremely well with smoked, salted, or prepared meats, sausage (wish I could get Nuernberger Bratwuerste to go with this brew), game (venison, rabbit, duck), lamb or goat. Enjoy a Rauchbier in front of the fire, in a smoking jacket, with a fine cigar.
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