zkosslow wrote:I am really craving an intense Schlenkerla-esque Rauchbier and I was hoping to get some feedback on recipe as well as other process tips and the such.
Getting true Schlenkerla level of smoke is difficult bc all of their malts are smoked, and we can only buy smoked pale malt. I got around this by substituting melanoidin malt for the munich malt, which allowed me to increase the percentage of rauchmalt. It comes out fantastic.
If you really want a lot of smoke (and who doesn't
), then just make a smoked helles with 95% rauchmalt and 5% Vienna or Munich malt. It's not for the faint of heart, but I think it's fantastic.
I will add, rauchbiers are styles that seem to benefit from a little bit of residual sulfite. I've done 6-7 rauchbiers now, including a few variations of classic, helles, alt, hefe and gratzer, and something about the combination of faint matches and smoked malt really make them taste identical to cooked meats. I think I posted up in another thread, but 50% rauchmalt tastes like bacon, 75% tastes like smoked pork butt or ham n bean soup (depending on base style) and 90% rauchmalt taste like steak. It amazing.
zkosslow wrote:Right now, I have a malt bill of ~96% rauchmalt (Weyermann) and 4% pale chocolate. Any tips on malt bill, hop bill, yeast, process, etc. would be greatly appreciated. Also, just what has worked for them on your own rauchbiers would be great.
I think this will make for a decent smoked schwarzbier. Give it a try, maybe substituting Carafa special III or sinamar for the pale chocolate. So far, the noble spiciness of Tettnanger has been my favorite hop for rauchbiers, but the ones with the Hallertau derivatives were also fine.