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Up In Smoke Rauchbier
Classic Rauchbier • All Grain • 5.5 gal
by Al Boyce
September 22, 2004 pm 05:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 3 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .66 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 2.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.25 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 oz
Czech Saaz - 4.0 AA% whole; boiled 90 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Santiam - 6.8 AA% pellets; boiled 30 min
Santiam
A newly developed American aroma hop that contains noble hop characteristics.
- .5 oz
Spalt Spalter - 5.0 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
White Labs WLP820 Octoberfest/Märzen Lager
White Labs WLP820 Octoberfest/Märzen Lager
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Notes
based on recipe from Rick Georgette - 2002 AHA NHC Gold Medal . Also WLP830 German Lager Yeast Mash at 131 F for 20 min Raise to 148 F for 50 min Raise to 151 F for 30 min Mash out at 170 F for 10 min Boil for 90 min. Primary: 14 days @ 48F Secondary: 14 days @ 42F Tertiary: 30 days @32 F Force Carbonate
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: A - Classic Rauchbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 15.9 SRM | 12 - 22 | |
| Alcohol: | 6.4% ABV | 4.8% - 6% | |
| Bitterness: | 28.2 IBU | 20 - 30 | |
Discussion
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