First rauchbier ive ever tried. I like it.Picked a few beers friday night for something different;
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3: Aecht Schlenkerla Rauchbier M�en - Poured a beautiful dark brown/ruby. Aroma was matched with the environment as one of the neighbours had their pot belly stove on and the smoke was barely perceptible outside. Just a subtle smokey/bacony aroma and flavour that didn't linger too long on the palate, that was kind of washed away by some other roasty/toasty caramel malt and supported by just a touch of bitterness. Excellent Rauchbier.
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In my opinion Wey Rauch will not get you the smokiness of Schlenkerla. So use it as a pil base malt if you really want the smokiness.Josh SA said:First rauchbier ive ever tried. I like it.
Will definately be experimenting with some Wey smoked malt in my next Porter/stout.
Anyone out there have any advice on the percentage of smoked malt for a similar impact as this beer.
thanks. josh
Bizier is correct but this recipe is the duck's.Josh SA said:First rauchbier ive ever tried. I like it.
Will definately be experimenting with some Wey smoked malt in my next Porter/stout.
Anyone out there have any advice on the percentage of smoked malt for a similar impact as this beer.
thanks. josh
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