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Rauchspeckbier
Classic Rauchbier • Extract • 3 gal
Smoke Bacon Beer. If we could only get some real bacon in the beer!
January 13, 2009 am 12:04am
3.5/5.0 2 ratings
Ingredients (Extract, 3 gal)
- .8 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- .2 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 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.
- .5 oz
Hallertauer Hersbrucker - 3.3 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .5 oz
Tettnanger - 4.4 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .3 oz
Hallertauer Hersbrucker - 3.3 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .5 oz
Hallertauer Hersbrucker - 3.3 AA% pellets; boiled 3 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
- .003 l
Hickory smoke concentrate (1 or 2 dashes) - (omitted from calculations)
Hickory smoke concentrate (1 or 2 dashes)
-
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
Bring 1.25 qt. of water to 150 Deg.F and steep the Smoked Malt and Cara-Munich for 20 minutes. Lauter into the brew kettle. Batch sparge with 2 gt. of water at 170 Deg.F for 30 min. Add enough water to lautered & sparged wort to bring the volume of water to 2 gal. in the kettle and boil. Remove the heat and add 60 min. - LME 3.3# - .50 oz Hersbruck hops (3.3%) [Bittering] - .50 Tetnanger hops (4.4%)[Bittering] - Start boiling again. 30 min - Remove from heat and add - DME .5 # - Start boiling again. 15 min. - .30 oz Hersbruck hops (3.3%) [Flavoring] - 1 tsp Irish moss. 3 min. - .5 oz Hersbruck hops (3.3%) [Aroma] - Cool in the sink with cool water stirring the kettle. Change water several times. - Strain into primary fermenter. - Add water to equal 3 gal. - O.G. was 1.055 Corrected for temperature. - When water was just 80 Deg.F pitch the WPL838 yeast. - Ferment 5-7 days primary and rack to secondary. - Lager at 46-50 Deg.F for three months. - F.G. was 1.011
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: A - Classic Rauchbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 8.3 SRM | 12 - 22 | |
| Alcohol: | 5.3% ABV | 4.8% - 6% | |
| Bitterness: | 30.6 IBU | 20 - 30 | |
Discussion
Smokey goodness.
2009-02-12 10:56am
The aroma of the beer was smoky at first. Then as you take in more of the aroma it more it gets even smokier. It's a dry aroma. There is little to no hop aroma at all, which is by design. There should be no competition between the smoke and hops. The color is a deep copper color which has cleared well on it's own. It's darker than the software provides. The flavor is full of malt and in the back of the mouth the hickory extract gives you the essence of hickory smoked bacon. This is a low cholesterol substitute to real bacon! I'm not too sure if its good with scrambled eggs thought. There is little hop flavor. Some bitterness is present between the smoke and the Noble hop varieties. There is moderate carbonation but not much head retention as of this tasting. The mouth feel is on the light side of medium. There is dryness from the smoke and the Southern German lager yeast (WLP838). The Rauchspeckbeir (Category 22 – Smoke-Flavored/Wood-Aged Beer) statistics were fine for the Original Gravity at 1.050 and the final gravity was 1.011, which is a bit low. The color is a few points shy on the light side and the alcohol is within parameters with an abv of 5.11% After a second tasting two weeks later the aroma, color and head are the same. The smoke flavor is more prominent. The mouthfeel is lighter with the smoke flavor and the beer finishes nicely. Hops bitterness is prominent, but not excessive with the smoky flavor. This isn't the the Urbock smoked beer, which has a richer mouthfeel almost like the pork fat is in the beer. There was a episode of "Diners, Drive-ins and Dives" which put pork fat into a beverage. I gotta find that episode! Use wood smoked malt, not peat smoked!
very good but not for everyone
2012-12-22 10:05am
I brewed this for my wedding, it was either you loved it with your flank steak or were too nice not to say anything. this kind of beer takes a certain kind of palate I suppose, but that being said I absolutely loved it and would brew again.
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