Raunchbier

[Rick]

Im thinking of doing a Raunchbier and thought Id get a bit of feed back on it.

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

22-A Smoked Flavored/Wood Aged, Classic Rauchbier

Min OG: 1.050 Max OG: 1.056
Min IBU: 20 Max IBU: 30
Min Clr: 36 Max Clr: 68 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.67
Anticipated OG: 1.056 Plato: 13.76
Anticipated EBC: 43.3
Anticipated IBU: 23.5
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 23.53 L
Pre-Boil Gravity: 1.047 SG 11.78 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
86.7 4.05 kg. Smoked(Bamberg) Germany 309.07 23
3.4 0.16 kg. Caraaroma Germany 285.64 400
5.5 0.26 kg. CaraMunich Malt Germany 275.65 198
4.4 0.21 kg. Munich Malt Germany 309.07 24

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
13.16 g. Hallertau Northern Brewer Pellet 8.50 17.9 60 min.
5.26 g. Cascade Pellet 6.70 5.6 60 min.

Does any one have a yeast sugestion for it?

 

[kevo]

Raunchbier ? Is that like Sexy Lager?

 

[Bizier]

:lol:

 

[Tony]

looks the goods.

2 things i would change. Drop the munich and just use rauchmalz. 4% munich is a wast of time in that recipe.

Also..... dont put cascade anywhere near a german lager. I will hunt you down and slap you if you do. Its a Sin!

Yeast..... WLP833 at 10 deg then cc at 2 to 4 deg for 2 weeks.

cheers

PS. Posible drop both the crystals back a bit and use some roast carafa spec 2 for for colour and a bit of a roastiness.

cheers

 

[Jazman]

very strong flavour in that one i used around 33% rauch in my last smokey

 

[SJW]

This is my first attempt at a Rauchbier and it is a cracker. Not too heavy on the smoke, I would go a bit harder next time, but I had some blokes over from work today who loved it.

Rauchbier
Rauchbier


Type: All Grain
Date: 29/09/2008
Batch Size: 27.00 L
Brewer: Stephen Wright
Boil Size: 33.09 L Asst Brewer:
Boil Time: 75 min Equipment: Keg - Lager
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3000.00 gm Smoked Malt (Weyermann) (3.9 EBC) Grain 44.78 %
1500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 22.39 %
1500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 22.39 %
250.00 gm Caramunich I (Weyermann) (100.5 EBC) Grain 3.73 %
50.00 gm Carafa Special II (Weyermann) (817.6 EBC) Grain 0.75 %
43.00 gm Northern Brewer [6.50 %] (60 min) Hops 24.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
400.00 gm Sugar, Table (Sucrose) (2.0 EBC) Sugar 5.97 %
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.31 % Actual Alcohol by Vol: 6.00 %
Bitterness: 24.6 IBU Calories: 524 cal/l
Est Color: 19.8 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6300.00 gm
Sparge Water: 14.40 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 72.2 C 65.0 C
10 min Mash Out Add 10.00 L of water at 95.1 C 76.0 C

 

[Rick]

Thanks Tony, one slaping adverted, no cascade

 

[Fourstar]

Smoked Mrzen = my holy grail.

Ive sooo got to brew one of these before i die. Steve, yours looks like a good one! Whats w/ the 6% sucrose? Thin it out abit?

 

[SJW]

OH yes, I got real bad efficiency with this for some reason and I just added a little to boost the OG. Worked out great. A bit light on the smokey flavour. Next time I might drop the pils and up the smoked malt and no sugar. Friends from work came over last night and loved it. Its just based on a Okoberfest style with a hint of smoke. Its very malty though so the sugar did a good job.
I am still yet to work out what the smoked malt would be if if was not smoked. ie, is it a munich malt that has been smoked or a Pilsner malt?
Either way its great.

Steve

 

[reviled]

OH yes, I got real bad efficiency with this for some reason and I just added a little to boost the OG. Worked out great. A bit light on the smokey flavour. Next time I might drop the pils and up the smoked malt and no sugar. Friends from work came over last night and loved it. Its just based on a Okoberfest style with a hint of smoke. Its very malty though so the sugar did a good job.
I am still yet to work out what the smoked malt would be if if was not smoked. ie, is it a munich malt that has been smoked or a Pilsner malt?
Either way its great.

Steve

+1 I agree that 50% smoked is not really enough, my Smoked Porter was about 50% and it was awesome when it was young, now after about a month and a bit the smoke has died down massively! I liked it being really smoky!

I would edge towards the smoked malt being a type of munich over a Pilsner, its not really light enough to be a Pilsner malt is it?

 

[SJW]

Good point, it is very malty. Next time I will drop the munich and up the Smoke to 80%. I was not sure if the smoke had died off or I was just getting used to it.
I wonder how Redoak get such a strong smoke flavour in their Rauch? Probably some type of added flavour!

Steve

 

[kram]

SJW, smoke your own grain!

 

[SJW]

SJW, smoke your own grain!

Naa, I buy my specialty grain from my local HB Shop anyway so I would rather just do that. Too much hassle smoking my own I reckon. Also I think it would take a few brews before you got it right and how could you maintain consistency with the smoking.
Anyway can u buy smoking Beechwood?
Has anyone smoked their own malt, and how did it go?
What would a 100% rauch malt beer be like?
Steve

 

[Fourstar]

I am still yet to work out what the smoked malt would be if if was not smoked. ie, is it a munich malt that has been smoked or a Pilsner malt?

As far as I was aware, the smoked malt is standard base ale malt, just smoked over beechwood. In Weyermanns case it would be their pale malt. However looking at the two, the EBC of smoked starts lower so maybe im wrong? The smoked is no where near as dark as their Munich. The max colour for rauchmalt rings in as 'light straw' on the bjcp SRM scale (yes, i converted EBC to SRM) so it would produce a relativly light coloured beer.

How much character did the choc malt give? Did it give a a burnt /acrid flavour or round the smoke off?

 

[SJW]

How much character did the choc malt give? Did it give a a burnt /acrid flavour or round the smoke off?

Deffinently no burnt or acrid flavours it just taste like a very nice/rich Oktoberfest with a nice light smokey background taste. I suspect that a 100% Rauch malt brew could just taste like an ash tray.
I just dont know what to pull back on in order to up the rauch malt.

 

[Fourstar]

I managed to up you're malt bill to 60% rauch. Adjust the sweetness of pils w/some more Munich. Also help balance the smoke a little. You could probably drop pils altogether and it would still be Marzen like. Hasn't NewGuy done an Marzen with 100% Munich and won a category? Aslong as the Malty/bready/toasty sweetness of munich is there, in balance w/the smoke and finishes dry it should be 'in style' of a smoke marzen category. Maybe lower mash temp and adjust hopping to accentuate the dryness in the finish?

Smoked Malt (Weyermann) Grain 60.5 %
Munich I (Weyermann) Grain 25 %
Premium Pilsner (Weyermann) Grain 10 %
Caramunich I (Weyermann) Grain 4%
Carafa Special II (Weyermann) Grain 0.5 %

 

[SJW]

Nice work there, I think I have my next recipe. We should both brew it and swap a bottle?

Steve

Rauchbier

Type: All Grain
Batch Size: 27.00 L
Brewer: Stephen Wright
Boil Size: 33.09 L Asst Brewer:
Boil Time: 75 min Equipment: Keg - Lager
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4000.00 gm Smoked Malt (Weyermann) (3.9 EBC) Grain 63.49 %
1500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 23.81 %
500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 7.94 %
250.00 gm Caramunich I (Weyermann) (100.5 EBC) Grain 3.97 %
50.00 gm Carafa Special II (Weyermann) (817.6 EBC) Grain 0.79 %
45.00 gm Northern Brewer [6.50 %] (60 min) Hops 26.2 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.09 % Actual Alcohol by Vol: 0.00 %
Bitterness: 26.2 IBU Calories: 0 cal/l
Est Color: 19.9 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6300.00 gm
Sparge Water: 14.40 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 72.2 C 65.0 C
10 min Mash Out Add 10.00 L of water at 95.1 C 76.0 C

 

[Fourstar]

Sounds like a plan mate,

Ive got a Hefeweizen to brew tomorrow or Sunday, once thats done i can venture into marzen territory! Ive got 2 weeks coming up free between a change of jobs, i plan on brewing 5-6 batches to slam into cubes. should be a fun fortnight i'd say.

Only issue its starting to warm up in melbourne (30 deg on saturday) and i dont have temp control for a lager.
might need to setup a waterbath with ice rotations to keep her cool, in my new place i have the perfect fermentation spot under the stairs for ales at this time of year (constant 17-18 degrees) winter will be great for lagers i bet

Maybe i could attempt it with california lager strain.... i wonder how she'd turnout?

 

[bigholty]

Also..... dont put cascade anywhere near a german lager. I will hunt you down and slap you if you do. Its a Sin!

I would say leave the Cascade in there if that's the flavour you are after! **ducks to avoid Tony's slap ** (The first person to put pinapple on a pizza probably got slapped too). It might taste like ****, and you couldn't call it a classic Rauchbier. Raunchbier (Raunchy version of Rauchbier?) might be just the word! Or call it an 'American Smokey Lager'

 

[Jerry]

(The first person to put pinapple on a pizza probably got slapped too).

Would have deserved it too!



Sorry :icon_offtopic: