Smoked lager
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Fido97
Smoked lager
Hi, am thinking of brewing a smoked lager. However I am unsure of grain quantities, particularly the appropriate % of smoked malt one should use to achieve the desired smoky flavour. Has anyone tried this? Any tips greatly appreciated. Cheers,
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Morten
Re: Smoked lager
It really depends on what you are looking for in the finished product.
If you want a Schlenkerla rauchbier type beer, you should use up to 100%.
I personally have this on my "to brew list":
Rauchbier (20 liter)
87% smoked malt (rauchmalz)
9% caramunich
4% acid malt
Mash 66,7º for 60 minutes
(Acid malt is only to lower my pH)
Hallertau to ~20 IBU at 60 minutes
15 grams Hallertau at 15 minutes.
15 grams Hallertau at 5 minutes.
WLP820 Octoberfest/Märzen
If you want a Schlenkerla rauchbier type beer, you should use up to 100%.
I personally have this on my "to brew list":
Rauchbier (20 liter)
87% smoked malt (rauchmalz)
9% caramunich
4% acid malt
Mash 66,7º for 60 minutes
(Acid malt is only to lower my pH)
Hallertau to ~20 IBU at 60 minutes
15 grams Hallertau at 15 minutes.
15 grams Hallertau at 5 minutes.
WLP820 Octoberfest/Märzen
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tenemus
Re: Smoked lager
Mortens looks a good recipe.
I brewed a rauchbier this winter adapting a recipe provided by the AHA. Apparently a Gold Medal winner 2011. Turned out great and would recommend to anyone.
http://wiki.homebrewersassociation.org/ ... eenNHC2011
"Ingredients for 5 U.S. gallons (18.93 liters)
3.13 kg Weyermann Rauch malt
498 g Weyermann pils malt
454 g Weyermann Munich II malt
317 g 51° L caramel-Vienna malt
45 g Carafa II malt
57 g Tettnang hops, 4% a.a. (60 min)
8.5 g Tettnang hops, 4% a.a. (5 min)
Wyeast No. 2633 Octoberfest lager yeast blend starter
forced CO2 to carbonate (2.5 vol)
0.5 tsp Wyeast yeast nutrient (15 min)
Original Specific Gravity: 1.057
Final Specific Gravity: 1.013
Boiling time: 90 minutes
IBUs: 27
SRM: 12
Primary Fermentation: 48 days at 48° F (9° C)
Directions
Single decoction mash schedule. Mash in at 122° F (50° C), hold for 10 minutes. Pull a thick decoction and hold at 154° F (68° C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154° F (68° C) for 40 minutes or until conversion is achieved. Sparge with 168° F (76° C) water."
I brewed a rauchbier this winter adapting a recipe provided by the AHA. Apparently a Gold Medal winner 2011. Turned out great and would recommend to anyone.
http://wiki.homebrewersassociation.org/ ... eenNHC2011
"Ingredients for 5 U.S. gallons (18.93 liters)
3.13 kg Weyermann Rauch malt
498 g Weyermann pils malt
454 g Weyermann Munich II malt
317 g 51° L caramel-Vienna malt
45 g Carafa II malt
57 g Tettnang hops, 4% a.a. (60 min)
8.5 g Tettnang hops, 4% a.a. (5 min)
Wyeast No. 2633 Octoberfest lager yeast blend starter
forced CO2 to carbonate (2.5 vol)
0.5 tsp Wyeast yeast nutrient (15 min)
Original Specific Gravity: 1.057
Final Specific Gravity: 1.013
Boiling time: 90 minutes
IBUs: 27
SRM: 12
Primary Fermentation: 48 days at 48° F (9° C)
Directions
Single decoction mash schedule. Mash in at 122° F (50° C), hold for 10 minutes. Pull a thick decoction and hold at 154° F (68° C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154° F (68° C) for 40 minutes or until conversion is achieved. Sparge with 168° F (76° C) water."