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.