Rauchbier Recipe Input
Moderator: Brandon
-
- Posts: 13
- Joined: Wed Aug 10, 2016 9:40 am
Re: Rauchbier Recipe Input
Haha yeah I definitely find Rauchbiers to be incredibly polarizing...I think I'm on the same pole as Brandon! To this day, my all-time favorite beer/food pairing was a nice stein of Schlenkerla served with a warmed loaf of sourdough bread and smoked gouda cheese....so damned good! Add some smoked meats somewhere in there....oh boy.
- Brody
- Assistant Brewer
- Posts: 326
- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
- ajk
- Posts: 97
- Joined: Mon Apr 25, 2016 5:40 pm
Re: Rauchbier Recipe Input
Try it with one of the obatzda recipes elsewhere on this forum. But if you want the true Schlenkerla experience, you can't beat the .
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Rauchbier Recipe Input
- The best do the basics better -
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Rauchbier Recipe Input
- The best do the basics better -
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Rauchbier Recipe Input
- The best do the basics better -
- Big Monk
- Assistant Brewer
- Posts: 282
- Joined: Mon Jun 06, 2016 7:29 am
- Location: New York
Re: Rauchbier Recipe Input
Yup! Missed that one didn't I!
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur
Check us out at www.lowoxygenbrewing.com
- ajk
- Posts: 97
- Joined: Mon Apr 25, 2016 5:40 pm
Re: Rauchbier Recipe Input
Ancient Abbey, do you use Weyermann or Best Rauchmalt?
Speaking of smoking the whole grain bill, has anyone tried smoking their own malt? I have several times, but the results have never been good. I've tried hot-smoking, cold-smoking, wetting it first, leaving it dry, letting the smoked grain rest for a few weeks, not letting it rest at all, etc. I've used beechwood burning on its own and with the assistance of an electric element. Whatever I do, I tend to end up with more of a harsh, campfire like character.
Speaking of smoking the whole grain bill, has anyone tried smoking their own malt? I have several times, but the results have never been good. I've tried hot-smoking, cold-smoking, wetting it first, leaving it dry, letting the smoked grain rest for a few weeks, not letting it rest at all, etc. I've used beechwood burning on its own and with the assistance of an electric element. Whatever I do, I tend to end up with more of a harsh, campfire like character.
- Brandon
- German Brewing
- Posts: 553
- Joined: Tue Oct 13, 2015 8:38 pm
- Location: Pennsylvania, USA
- Contact:
Re: Rauchbier Recipe Input
Visit our home at: and join us on Facebook at
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Rauchbier Recipe Input
So far it has just been Weyermann, but I recently sourced a sac of Best. I tracked the lot and it's a year old already, so I'm gonna hold off judgment until I can get a fresh one.
I'm sure you have read Ray Daniels by now. Sounds like the key to true German rauchmalt is that low, fine, blue-gray smoke, which is really difficult to control. It's that faint smoke that comes off the glowing red edge of completely charred beachwood. Big, billowing smoke is really bad for malt, will give you harsh, nasty flavors and generates more NOx products. I haven't tried making any myself for most of the reasons above. Plus, there are so many variables to investigate that introducing my own the malting, drying, kilning and smoking variables aren't really on my radar. Even most of the Bavarians let the professionals do what they do best
I'm sure you have read Ray Daniels by now. Sounds like the key to true German rauchmalt is that low, fine, blue-gray smoke, which is really difficult to control. It's that faint smoke that comes off the glowing red edge of completely charred beachwood. Big, billowing smoke is really bad for malt, will give you harsh, nasty flavors and generates more NOx products. I haven't tried making any myself for most of the reasons above. Plus, there are so many variables to investigate that introducing my own the malting, drying, kilning and smoking variables aren't really on my radar. Even most of the Bavarians let the professionals do what they do best
- The best do the basics better -
Who is online
Users browsing this forum: No registered users and 4 guests