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Rauch
Very nice traditional rauchbier that's not over-the-top smoke but still the main attraction. Great with pulled pork and roasted vegetables.
| Brewer: | Christo | Email: | - | |||||
| Beer: | Rauch | Style: | Bamberg Rauchbier | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.058 | FG: | 1.012 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | Savannah tap (Munich like) | |||||||
| Grain: | 3 lb. Weyermann Smoked Malt 4 lb. German Vienna 1 lb. German Munich .5 lb. Belgian aromatic .5 lb. Belgian CaraMunich 2 oz. Roasted barley |
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| Mash: | 88% efficiency | |||||||
| 150F for 90 minutes. Ended with a much higher efficiency than planned 75%, so the OG was higher (planned 1.052). | ||||||||
| Boil: | 70 minutes | SG 1.047 | 6.1 gallons | |||||
| IM at 15 min. | ||||||||
| Hops: | .75 oz. Hallertauer (4.1% AA, 60 min.) .75 oz. Hallertauer (4.1% AA, 30 min.) |
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| Yeast: | 34/70 - from BoPils yeast cake | |||||||
| Log: | primary 48F for 3 weeks. Secondary 46F for 5 weeks. |
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| Carbonation: | Medium carbonation. | |||||||
| Tasting: | Toasty melanoidan and sweet caramel malt notes back up the bacon-smoke flavor and aroma. Hops are subdued in flavor and aroma but the bitterness balances with the smoke to keep the malt in check, leading to a nice drying finish but still sweet tinged. Medium body with creamy carbonation. Beautiful light brown with garnet highlights - darker than 15 SRMs more around 20. A real pleasure to sip and a real convesation starter with friends. Update: scored 43.5 and a 1st place in smoked beer category, unofficially 6th in BOS (out of 23). Very satisfied with this beer. |
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Recipe posted 10/25/10.
