Rauchbier...
Rauchbier...
So using the golden oldie European beers book by protz and wheeler to make a rauchbier tomorrow. The question is to follow the recipe and use chocolate malt or switch out for carafa II.
What do you think?
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What do you think?
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Re: Rauchbier...
Barneey from here has been brewing a few rauchbiers recently and has been getting very close to the Bamberg beers, hopefully he will see this and comment.
There are a few tricks he has learnt, e.g. lagering and understanding when it peaks make a big difference.
There are a few tricks he has learnt, e.g. lagering and understanding when it peaks make a big difference.
Re: Rauchbier...
Thanks for the directions, hopefully your rightf00b4r wrote:Barneey from here has been brewing a few rauchbiers recently and has been getting very close to the Bamberg beers, hopefully he will see this and comment.
There are a few tricks he has learnt, e.g. lagering and understanding when it peaks make a big difference.

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Re: Rauchbier...
That would depend on which one you like better, or have on hand.
I'm just here for the beer.
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Re: Rauchbier...
If you want to make a sorta rauchbier with a swerve you could try oak smoked wheat malt.
I'm just here for the beer.
Re: Rauchbier...
It's a good shout, A few years back I made a Polish oak smoked beer called Grodziskie. It was a good refreshing pint in the summer sunshine! On this brew I went with the carafa to see how it turned out. Had a cheeky pint a few weeks back, which was nice. But I'm going to lager it a month or two longer and see how it progresses.Rookie wrote:If you want to make a sorta rauchbier with a swerve you could try oak smoked wheat malt.
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Re: Rauchbier...
What hops did you use in your Piwo Grödziske? I’ve a hankering to brew one, but the Polish hop varieties are tough to source. I found a polish HB supply company (their prices looked pretty good from a uk perspective!), but they wouldn’t deliver to uk 
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Fermenting: nowt!
Conditioning: Partigyled IDSP & PP, Single hopped APA
Drinking: (extract) Single hop pale ale, Belgian Blond, London Porter, Thai spiced Saison, SMASH Keeping Ale (Chevallier, First Gold, Voss Kveik), 'Ol 'Enry Brut IPA, Make American Stout Great Again, Dunkelweizen, Sussex Bitter, DogBolter clone, Hazy IPA
Planning: Mild Ale, 1750 Porter
Conditioning: Partigyled IDSP & PP, Single hopped APA
Drinking: (extract) Single hop pale ale, Belgian Blond, London Porter, Thai spiced Saison, SMASH Keeping Ale (Chevallier, First Gold, Voss Kveik), 'Ol 'Enry Brut IPA, Make American Stout Great Again, Dunkelweizen, Sussex Bitter, DogBolter clone, Hazy IPA
Planning: Mild Ale, 1750 Porter
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- Falling off the Barstool
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Re: Rauchbier...
A few months ago I brewed a sorta grodziskie with one pound of oak smoked wheat malt in a 2.2 gallon wheat extract batch. It had a mild smoke aspect that was good. Once I get to a living situation that allows me to go back to all-grain I plan to brew a proper one.Brewedout wrote: ↑Sun Jan 03, 2021 1:13 amIt's a good shout, A few years back I made a Polish oak smoked beer called Grodziskie. It was a good refreshing pint in the summer sunshine! On this brew I went with the carafa to see how it turned out. Had a cheeky pint a few weeks back, which was nice. But I'm going to lager it a month or two longer and see how it progresses.Rookie wrote:If you want to make a sorta rauchbier with a swerve you could try oak smoked wheat malt.
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I'm just here for the beer.
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- Falling off the Barstool
- Posts: 3076
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Crescent City, California
Re: Rauchbier...
I used saaz, but any noble type hop would work.Cobnut wrote: ↑Sun Jan 03, 2021 5:44 pmWhat hops did you use in your Piwo Grödziske? I’ve a hankering to brew one, but the Polish hop varieties are tough to source. I found a polish HB supply company (their prices looked pretty good from a uk perspective!), but they wouldn’t deliver to uk
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I'm just here for the beer.
Re: Rauchbier...

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Fermenting: nowt!
Conditioning: Partigyled IDSP & PP, Single hopped APA
Drinking: (extract) Single hop pale ale, Belgian Blond, London Porter, Thai spiced Saison, SMASH Keeping Ale (Chevallier, First Gold, Voss Kveik), 'Ol 'Enry Brut IPA, Make American Stout Great Again, Dunkelweizen, Sussex Bitter, DogBolter clone, Hazy IPA
Planning: Mild Ale, 1750 Porter
Conditioning: Partigyled IDSP & PP, Single hopped APA
Drinking: (extract) Single hop pale ale, Belgian Blond, London Porter, Thai spiced Saison, SMASH Keeping Ale (Chevallier, First Gold, Voss Kveik), 'Ol 'Enry Brut IPA, Make American Stout Great Again, Dunkelweizen, Sussex Bitter, DogBolter clone, Hazy IPA
Planning: Mild Ale, 1750 Porter
Re: Rauchbier...
As I remember it was Saaz, but it could have been hallertauer. I'll check the notes when I get the log book open next. I struggled to find anywhere that stocked the Polish hops too.Cobnut wrote:What hops did you use in your Piwo Grödziske? I’ve a hankering to brew one, but the Polish hop varieties are tough to source. I found a polish HB supply company (their prices looked pretty good from a uk perspective!), but they wouldn’t deliver to uk
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Re: Rauchbier...
You can't beat a smoked beer, well not unless it's followed by a good peaty whiskyRookie wrote:A few months ago I brewed a sorta grodziskie with one pound of oak smoked wheat malt in a 2.2 gallon wheat extract batch. It had a mild smoke aspect that was good. Once I get to a living situation that allows me to go back to all-grain I plan to brew a proper one.Brewedout wrote: ↑Sun Jan 03, 2021 1:13 amIt's a good shout, A few years back I made a Polish oak smoked beer called Grodziskie. It was a good refreshing pint in the summer sunshine! On this brew I went with the carafa to see how it turned out. Had a cheeky pint a few weeks back, which was nice. But I'm going to lager it a month or two longer and see how it progresses.Rookie wrote:If you want to make a sorta rauchbier with a swerve you could try oak smoked wheat malt.
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