Redoak Rauch Beir Clone/copy Recipe Required

[SJW]

Can someone point me in the right direction toward putting together a Rauchbeir recipe. Also what type of yeast should I use. I have some 1007 at home but I dont even know if this is an ale. I suspect it's a Lager and would just use maybe 2124.
Mark is getting in some smoked malt used for single malt whisky or should I stick with the normal Weyermann Rauch?
Any help would be great.

Steve

 

[SJW]

This is what I have come up with.
Should I go with German Noble?

Rauchbier
Rauchbier


Type: All Grain
Date: 23/02/2010
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 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
3500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 59.32 %
2000.00 gm Smoked Malt (Weyermann) (3.9 EBC) Grain 33.90 %
300.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 5.08 %
100.00 gm Carafa III (Weyermann) (1034.3 EBC) Grain 1.69 %
20.00 gm Magnum [14.00 %] (60 min) Hops 26.3 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: 1.053 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.98 % Actual Alcohol by Vol: 0.00 %
Bitterness: 26.3 IBU Calories: 0 cal/l
Est Color: 27.1 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5900.00 gm
Sparge Water: 14.77 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 71.7 C 65.0 C
10 min Mash Out Add 8.00 L of water at 99.7 C 76.0 C

 

[THE DRUNK ARAB]

SteveSA has recently brewed a Rauchbier and he also did a lot of research whilst in Franconia last year.
His recipe is somewhere on AHB, Steve?

C&B
TDA

 

[ham2k]

Weyermann Rauchlager

70 EBC, 30 EBU, SG 1042/1010

4310 gr Malt (30% Weyermann Pilsner Malt 3 EBC, 5% Caramnch 120 EBC, 3% Carafa Type 1100 EBC, 62% Weyermann Rauch Smoked- Malt 3 EBC)

Hops 22 gr Galena 12% (flowers)

YeastFermentis Saflager 34/70

Brewing scheme 53 C - 15 min, 63 C 40 min, 73 C 20 min

Here's something I've found on Weyermann's website. I've never tried it, the details are a bit sparing. I'd love to give one a go, i'll watch this thread.

 

[Weizguy]

Rauchbier is a lager , and I used w2206 (Bavarian lager) to ferment it. A few HAG people and some NSW comp judges have tasted my Rauch, which was considered it OTT in the way of smokiness, at 98% Rauchmalz.

Any more questions?

 

[SJW]

OK Les, how does my recipe look up there for a first crack. I dont want to go too hard with the smoke first go.

 

[kook]

Weyermann Rauchlager

70 EBC, 30 EBU, SG 1042/1010

4310 gr Malt (30% Weyermann Pilsner Malt 3 EBC, 5% Caramnch 120 EBC, 3% Carafa Type 1100 EBC, 62% Weyermann Rauch Smoked- Malt 3 EBC)

Hops 22 gr Galena 12% (flowers)

YeastFermentis Saflager 34/70

Brewing scheme 53 C - 15 min, 63 C 40 min, 73 C 20 min

Here's something I've found on Weyermann's website. I've never tried it, the details are a bit sparing. I'd love to give one a go, i'll watch this thread.

Doesn't look sparing to me - has everything you need! Unless you want a water and fermentation profile.

There is also another Rauchbier recipe on their website (1903 Schlotfegerla) in the homebrew section that I've brewed recently. Only had fermenter samples so far but it tastes pretty good.

 

[SJW]

That recipe looks tops. Let us know how it turns out

 

[SJW]

So what is Schlotfegerla?

 

[reviled]

Definately go Weyermann smoked, the whiskey malt will be peated malt so is completely different to smoked malt, ive heard of people making beers with peated malt, but its reccommended to only use small amounts.

 

[Fatgodzilla]

So what is Schlotfegerla?

A brewery (I think) that makes a specialist dark smoked beer. I found it on the net with the Weyermann site. Got a recipe somewhere if you need it.

I have a smoked ale bottle conditioning that used 75% smoked malt, but that is Joe White so has different characteristics than Weyermann. I wanted smoked and it comes out in spades. I drink it when BBQing ! Saving the bulk of it for summer.

The special peat malt available used in whiskeys is apparantly very strong and should be used sparingly (2-3% ? - can't remember. Go to Ross' site for instructions. I have a 100g bag of it in my grain box but yet to try it - I wanted to see how my 75% smoked malt ale turnsout first plus have too much beer stored to warrant brewing another one. If anyone wants to drive down to Tuross Head I'll send you home drunk and with a dozen bottles of mixed ales under your arm !

 

[SJW]

This is what I have come up with after taking all recipes into consideration.

4000.00 gm Smoked Malt (Weyermann) (3.9 EBC) Grain 61.54 %
1000.00 gm Munich I (Weyermann) (14.0 EBC) Grain 15.38 %
1000.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 15.38 %
500.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 7.69 %
25.00 gm Northern Brewer [9.90 %] (60 min) Hops 22.9 IBU
25.00 gm Saaz [2.50 %] (10 min) Hops 2.1 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: 1.058 SG

 

[beerguide]

You can be the guinea pig and give it a crack and report back the results SJW
I've wanted to do a Rauchbier for a while, but not been able to craft a recipe I've been happy with.

 

[SJW]

I had 2 Rauchbiers last night. The first was the Redoak one. It was sensational. A nice light okoberfest style beer with a hint of smoke about it. Loved it. :super:
Then I had the 3 Ravens Rauch :icon_vomit: It was way way way too malty. Yes I said Malty, and I am the one that said "you can never have too much Bock in the fridge". It tasted like a big bock with no hop bitterness and the smoke just tasted dirty. So I hope my recipe comes up to scratch. Got all the fixings from Marks today.

Rauchbier

Type: All Grain
Date: 23/02/2010
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 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
3000.00 gm Smoked Malt (Weyermann) (3.9 EBC) Grain 47.62 %
1500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 23.81 %
1500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 23.81 %
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 %
35.00 gm Northern Brewer [6.50 %] (60 min) Hops 20.8 IBU
25.00 gm Hallertauer Mittelfrueh [4.00 %] (10 min) Hops 3.3 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: 1.057 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.31 % Actual Alcohol by Vol: 0.00 %
Bitterness: 24.1 IBU Calories: 0 cal/l
Est Color: 20.2 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6300.00 gm
Sparge Water: 13.17 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 73.3 C 66.0 C
10 min Mash Out Add 10.00 L of water at 93.4 C 76.0 C

 

[kook]

That recipe looks good to me - but personally I'd drop the flavour hops and up the bittering to compensate. I can't see any need for them, if anything the flavour may distract a little.

 

[Jerry]

The special peat malt available used in whiskeys is apparantly very strong and should be used sparingly (2-3% ? - can't remember.

I used peat smoked malt at 3.5% in a rauchbier style brew a few months ago. Still drinking it actually.

At 3.5% I find it noticable but certainly not over the top. Overall, I find the beer well balanced.

When I make another one I'm going to increase it to around 10%.

Probably throw the balance out completely, but if you don't try you don't know.

Scott

 

[SteveSA]

SteveSA has recently brewed a Rauchbier and he also did a lot of research whilst in Franconia last year.
His recipe is somewhere on AHB, Steve?

C&B
TDA

Here it is!

Rauchbier (Decoction)
Style: Classic Rauchbier

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 32.24 L
Estimated OG: 1.053 SG
Estimated Color: 41.3 EBC
Estimated IBU: 29.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 85 Minutes

Ingredients:
------------
2.30kg Weyermann Dark Munich (28.0 EBC) 48.32 %
2.30kg Weyermann Smoked (3.9 EBC) 48.32 %
0.16kg Weyermann Carafa Special II (1000.0 EBC) 3.36 %
15g Magnum [13.90 %] (60 min) 29.7 IBU
0.5 Whirlfloc Tablet (Boil 15.0 min)
1Pkgs Bavarian Lager (Wyeast Labs #2206) [2L Starter 2000]


Mash Schedule: Steve's Double Decoction
Total Grain Weight: 4.76 kg
----------------------------
Steve's Double Decoction
Step Time Name Step Temp
20 min Acid Rest 38.0 C
15 min Alpha Rest 70.0 C
10 min Protein Rest 55.0 C
45 min Saccrification 67.0 C
10 min Mash Out 76.0 C

This was brewed with 2yr old Weyermann Rauchmalt. Fresher is obviously better and gives you a much better chance of getting the "ashtray in every glass" experience you get with a true classic like Schlenkerla. Anyone whose tried it knows what I mean. They have the advantage of smoking their own malt and brewing with it straight away though.

FWIW SJW I like the look of your first recipe you posted - I think you're around the mark.

If you do go with the most recent recipe you posted (at 3.26pm your time) then I agree with what Kook has said. Your colour of 20EBC is too light too IMHO.

C&B
Steve