Home Brew Forum

After supping some of Leedsbrew's Smoked Stout yesterday I decided I'd better use my kilo of Rauchmalt today, then I can justify buying some Peat Smoked malt

Kartoffel-Rauch (Potato Smoke)

Fermentables:
Pale Malt - 2240g - 52%
Rauch Malt, Smoked - 1000g - 23.2%
Munich Malt - 800g - 18.6%
Wheat Malt - 200g - 4.7%
Cara Munich Type I - 70g - 1.6% (Leftovers from last a bag thrown in)

Hops:
Brewers Gold @ 60 mins - 26g (FWH)
Hallertauer Hersbrucker @ 10 mins - 25g
Hallertauer Mittlefruh @ 0 mins - 13g

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.012
Alcohol Content: 4.6% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 85 % - Thought I'd push the limit today and see how the Theoretical compares to the Actual.
Bitterness: 27 EBU
Colour: 14 EBC
Yeast: Safale s-04
Mash temp: 66c (Aimed for 67c, time to turn up the HLT controller)
Mash duration: 90mins
Boil Duration: 60mins
Water Treatments: General Purpose for 32L added to the Malts

Mash Efficiency figures 97.7%???!!! Surely not!!!:

Malts & Malt Temp:

Brewers Gold FWH and old Lager yeast as Nutrient:

Recycling first runnings:

10min addition of Hersbrucker Hops:

OG: 1046 / 12 Brix, 2 points lower than predicted:

Dry Sprinkle of Safale s-04:


All cleaned up a little while ago, no fuss brewday, the next couple of brewdays might be presents for people or a trial-brew for an easy Blonde Christmas present

Have fun! Looks like you've missed the potatoes out of the recipe though.... how about a packet of Smash at the end of the boil?

Should have been in the Mash for extra convertibles!

I'm not detecting much or even any Smokiness from the Mash or Wort... Might end up being just a German Hopped Ale

nice one matey! Like the look of that one! I think rauch malt may be the way to go for that big hit of smoke you know! Either that or FRESH peat smoked I like the look of the hop schedule!

Hope it goes well for you Ade

LB

I did chew a bit of the Rauchmalt, tasted very subtle. The wort also tastes very subtle, will have to wait and see how it is after the yeast has done its job

Pics added

pdtnc wrote:Should have been in the Mash for extra convertibles!

I'm not detecting much or even any Smokiness from the Mash or Wort... Might end up being just a German Hopped Ale

I've done several beers with high proportions of rauch malt and the really weird thing I've noticed is that the smokiness is barely detectable until the beer is finished.

I'll just have to wait and see cheers

Lovin your experimental style and gung-ho 'Lets do it' way chap! Good on ya!

Steve

PS Will defo get some Stout Fellow out to you soon chap!

peat smoke Had a beer from one of the small scottish distilling islands (can't remember which one) rank horribe stuff altogether.

delboy wrote:peat smoke Had a beer from one of the small scottish distilling islands (can't remember which one) rank horribe stuff altogether.

Brewdog's Paradox Smokehead RIS definitely won't be for you then

Gricey wrote:

delboy wrote:peat smoke Had a beer from one of the small scottish distilling islands (can't remember which one) rank horribe stuff altogether.

Brewdog's Paradox Smokehead RIS definitely won't be for you then

I've had it and will not being my cup of tea it was a lot more in balance than the one from the little island brewery which used peat smoked malt (i loke smoked food but can't abid peat smoke) was like sucking water from a boggy ditch (i guess ).

Hydro Sample down to 1012, think its finished, a slight different taste but not really any smoke!

Had a bottle of this last night, its drinkable after 1 week of warm conditioning, just a very subtle beech smoke hint to the flavour...
Concentration needed to detect.