The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Rauch

Very nice traditional rauchbier that's not over-the-top smoke but still the main attraction. Great with pulled pork and roasted vegetables.

Brewer: Christo Email: -
Beer: Rauch Style: Bamberg Rauchbier
Type: All grain Size: 5 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 21 IBU
OG: 1.058 FG: 1.012
Alcohol: 5.9% v/v (4.6% w/w)
Water: Savannah tap (Munich like)
Grain: 3 lb. Weyermann Smoked Malt
4 lb. German Vienna
1 lb. German Munich
.5 lb. Belgian aromatic
.5 lb. Belgian CaraMunich
2 oz. Roasted barley
Mash: 88% efficiency
150F for 90 minutes. Ended with a much higher efficiency than planned 75%, so the OG was higher (planned 1.052).
Boil: 70 minutes SG 1.047 6.1 gallons
IM at 15 min.
Hops: .75 oz. Hallertauer (4.1% AA, 60 min.)
.75 oz. Hallertauer (4.1% AA, 30 min.)
Yeast: 34/70 - from BoPils yeast cake
Log: primary 48F for 3 weeks.
Secondary 46F for 5 weeks.
Carbonation: Medium carbonation.
Tasting: Toasty melanoidan and sweet caramel malt notes back up the bacon-smoke flavor and aroma. Hops are subdued in flavor and aroma but the bitterness balances with the smoke to keep the malt in check, leading to a nice drying finish but still sweet tinged. Medium body with creamy carbonation. Beautiful light brown with garnet highlights - darker than 15 SRMs more around 20. A real pleasure to sip and a real convesation starter with friends.
Update: scored 43.5 and a 1st place in smoked beer category, unofficially 6th in BOS (out of 23). Very satisfied with this beer.

Recipe posted 10/25/10.