Rauchbier Recipe Input

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zkosslow
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Re: Rauchbier Recipe Input

Postby zkosslow » Wed Aug 10, 2016 3:48 pm

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.
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Brody
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Re: Rauchbier Recipe Input

Postby Brody » Wed Aug 10, 2016 3:53 pm

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ajk
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Re: Rauchbier Recipe Input

Postby ajk » Wed Aug 10, 2016 8:23 pm

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 .
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Ancient Abbey
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Re: Rauchbier Recipe Input

Postby Ancient Abbey » Thu Aug 11, 2016 9:06 am

- The best do the basics better -
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Ancient Abbey
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Re: Rauchbier Recipe Input

Postby Ancient Abbey » Thu Aug 11, 2016 9:09 am

- The best do the basics better -
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Ancient Abbey
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Re: Rauchbier Recipe Input

Postby Ancient Abbey » Thu Aug 11, 2016 9:14 am

- The best do the basics better -
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Big Monk
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Re: Rauchbier Recipe Input

Postby Big Monk » Thu Aug 11, 2016 10:10 am

Yup! Missed that one didn't I!
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ajk
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Re: Rauchbier Recipe Input

Postby ajk » Thu Aug 11, 2016 11:57 am

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.
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Brandon
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Re: Rauchbier Recipe Input

Postby Brandon » Thu Aug 11, 2016 2:03 pm

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Ancient Abbey
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Re: Rauchbier Recipe Input

Postby Ancient Abbey » Thu Aug 11, 2016 2:06 pm

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 :lol:
- The best do the basics better -

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