From the HBD Archive
From: jcb@homxb.att.com
Subject: unknown
Date: 1992-07-09 16:36:00 GMT

Regarding Rauchbier:
I made up a batch of rauchbier to be ready for the July 4th barbeque
and it came out pretty well. The smoky-sweet flavor is more subtle
than something like Kaiserdom Rauchbier, but is still present and the
beer seems more balanced between malt, smoke and hops. The recipe
is based on the all-grain one given in Charlie II:

6# light malt syrup
1# smoked pale malt (hickory - 30 minutes)
1# smoked crystal "
0.5# wheat malt
0.5# pale malt

The 2 lbs of grain were soaked and then smoked over hickory for
about 30 minutes. I used the Wyeast Pilsen Lager yeast (2007?)
and fermented at 60 degrees. When I bottled I tasted the SG sample
and whew boy was it smoky. The smoke has subsided a bit in the bottle
enough so that next time I might consider smoking the grains longer or
adding another pound. Give it a go and good luck

John Brown (91..92..93..94....)

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