Classic Rauchbier Review

Appearance: Off-white tan head with OK persistence and lacing. Deep amber, reddish body. When held to the light, very clear. A good-looking beer.

Aroma: Smoke dominates but it's not overpowering and not overly ham or bacon like. I get some malty, bready character too. No hop aroma.

Taste: Somehow less smoky than the aroma. Smoke is evenly balanced with Munich and Pilsner malt character. This couldn't be mistaken for a typical Oktoberfest / Märzen, but it's not as intensely smokey as the Aecht Schlenkerla Rauchbiers. I get some sweetness in the aftertaste. Bitterness is low.

Mouthfeel: Pretty smooth and slightly creamy. Carbonation is medium-high.

Overall: A pretty good smokey Oktoberfest beer. Not as smokey as some of the classic examples, but pretty close. According to my German wife, a good approximation of the German Rauchbiers. For those who are unaccustomed to smoked beer, my guess is that it would be unmistakably smokey.




 

Czech Dark Lager & Classic Rauchbier Double Brew

Double brew day of lagers, since it makes sense to use my chest freezer to do two lagers at once. Unused capacity is inefficient.



Made starters on 12/31 using yeast leftover from previous brews. Both were fermenting by the next day.


Brewed 1/2/17.

Recipe: Czech Dark Lager (Recipe per Modern Homebrew Recipes)
Style: Czech Dark Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.01 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 25.6 SRM
Estimated IBU: 32.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
5.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
6 lbs 8.0 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         3        53.1 %       
4 lbs                 Munich Dark (BestMälz) (12.7 SRM)        Grain         4        32.7 %       
1 lbs                 Caramunich III (Weyermann) (71.0 SRM)    Grain         5        8.2 %        
10.0 oz               Carafa Special II (Weyermann) (415.0 SRM Grain         6        5.1 %        
2.0 oz                Acid Malt (3.0 SRM)                      Grain         7        1.0 %        
0.50 oz               Warrior [16.00 %] - Boil 45.0 min        Hop           8        24.1 IBUs    
1.00 oz               Saaz [3.25 %] - Boil 10.0 min            Hop           9        3.9 IBUs     
2.00 oz               Saaz [3.25 %] - Boil 5.0 min             Hop           10       4.3 IBUs     
2.0 pkg               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         11       -            


Mash Schedule: 148F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 16.31 qt of water at 160.4 F                     148.0 F       60 min       
Mash Step               Add 9.80 qt of water at 207.7 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.20gal) of 168.0 F water
Notes:
------
Brewed 1/2/17



Hit mash temp and boil volume well, ended up with around 6.75 gallons post-boil, with gravity right on at 1.052. Racked to carboy at 110F, let cool to 45F in freezer, oxygenated for 45 seconds, and pitched most of the starter on 1/3/17. Wort sample was tasting good.

-----

Recipe: Bamberger Rauchbier 2017 (BCS)
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 28.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
2.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
3.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -            
4 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         4        32.7 %       
4 lbs                 Smoked Malt (Weyermann) (2.0 SRM)        Grain         5        32.7 %       
1 lbs                 Caramel Malt - 20L (Briess) (20.0 SRM)   Grain         6        8.2 %        
1 lbs                 Munich I (Weyermann) (7.1 SRM)           Grain         7        8.2 %        
1 lbs                 Munich II (Weyermann) (8.5 SRM)          Grain         8        8.2 %        
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         9        4.1 %        
8.0 oz                Vienna Malt (3.5 SRM)                    Grain         10       4.1 %        
4.0 oz                Carafa II (Weyermann) (415.0 SRM)        Grain         11       2.0 %        
0.50 oz               Warrior [16.00 %] - Boil 90.0 min        Hop           12       26.7 IBUs    
0.50 oz               Hallertauer [2.50 %] - Boil 10.0 min     Hop           13       1.4 IBUs     
0.50 oz               Hallertauer [2.50 %] - Boil 5.0 min      Hop           14       0.8 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         15       -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 16.31 qt of water at 162.8 F                     150.0 F       60 min       
Mash Step               Add 9.80 qt of water at 203.7 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
------
Brewed 1/2/17. 
Had to use my old pot, without volume markers. Under volume. Got around 5 gallons of 1.060 wort into my carboy, so under volume. Cooled to 45F, oxygenated ~45 seconds, and pitched the starter on 1/3/17. Collected the trub from the kettle, put in freezer, then sepwrated around 1 quart of clear wort from the trub, boiled briefly, cooled and added it the carboy. Did the same with 1 quart of Czech Dark lager but added it to the rachbier.

Rauchbier 2016

Brewed 9/4/16.

Pitched @ 45F, but oxygen regulator broke, so shook carboy. Good thing I made a large starter w/ reused yeast from a previous batch.  Still fermentation seemed to go well.

Fermented at 50F, once complete raised to 65F for diacetyl rest, cooled to 35F. Racked to keg and force carbed. Still lagering as of 10/20/16.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bamberger Rauchbier 2016
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -            
4 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         4        32.7 %       
4 lbs                 Smoked Malt (Weyermann) (2.0 SRM)        Grain         5        32.7 %       
1 lbs                 Caramel Malt - 20L (Briess) (20.0 SRM)   Grain         6        8.2 %        
1 lbs                 Munich I (Weyermann) (7.1 SRM)           Grain         7        8.2 %        
1 lbs                 Munich II (Weyermann) (8.5 SRM)          Grain         8        8.2 %        
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         9        4.1 %        
8.0 oz                Vienna Malt (3.5 SRM)                    Grain         10       4.1 %        
4.0 oz                Carafa II (Weyermann) (415.0 SRM)        Grain         11       2.0 %        
2.00 oz               Tettnang (Tettnang Tettnager) [4.00 %] - Hop           12       26.7 IBUs    
0.50 oz               Tettnang [2.00 %] - Boil 10.0 min        Hop           13       1.1 IBUs     
0.50 oz               Tettnang [2.00 %] - Boil 5.0 min         Hop           14       0.6 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         15       -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 16.31 qt of water at 162.8 F                     150.0 F       60 min       
Mash Step               Add 9.80 qt of water at 203.7 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Classic Rauch Review

My second lager was a Classic Rauchbier following the recipe in Brewing Classic Styles. I kind of messed up the brewday, ending up with 4 rather than the intended 5 gallons, and as a result the beer is probably a little too high gravity, sweet and overcarbonated.

Appearance: Very clear. Carbonation bubbles visibly rising from the center of the glass. Thick off-white head that dissipates a little too fast. Deep amber in color.

Aroma: Surprisingly not as smokey as I anticipated. The smoke is present but does not dominate. Clearly there is some classic lager malt aroma and sweetness. Does not smell like bacon or ham.

Taste: Again smokey but not overwhelmingly so. Not bacony or hammy. Malty and rich, but somehow it's not as sweet as the nose would suggest. Low hop bitterness. Probably too bitter, given the volume screwup, which reduces the sense of sweetness.

Mouthfeel: Moderate to thick body. Carbonation is lower than I expected, given the likely excess sugar. Perhaps there is not enough yeast left in the beer to carbonate quickly.

Overall: Tasty and refreshing. But, probably not quite smokey enough for my taste. For next time, get the volume, gravity, etc... correct.

Double Brew Day - Smoky Beers

Double Brew Day
I did my first double brewday this weekend, brewing a Classic Rauchbier using the Brewing Classic Styles recipe and the other a scaled version of the No Quarter Smoked Porter  recipe that I found on the AHA's website. The experience was pretty fun since I was with two buddies who were also brewing, but also a bit hectic. Not to mention that I was moderately hungover in the morning.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Classic Rauch, 5 Gal BCS
Style: Classic Rauchbier
TYPE: All Grain

--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 5.62 gal
Batch Size (fermenter): 5.25 gal  
Bottling Volume: 4.85 gal
Estimated OG: 1.063 SG
Estimated Color: 16.3 SRM
Estimated IBU: 28.1 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type       
5 lbs 9.6 oz          Pilsner (2 Row) Ger (2.0 SRM)                 
4 lbs 8.0 oz          Smoked Malt (9.0 SRM)                           
1 lbs 12.0 oz         Munich Malt (9.0 SRM)                        
12.0 oz               Caramunich Malt (56.0 SRM)                  
4.0 oz                Melanoiden Malt (20.0 SRM)                      
2.0 oz                Black (Patent) Malt (500.0 SRM)      
       
1.50 oz               Hallertauer [4.80 %] - Boil 60.0 min        
0.50 oz               Hallertauer [4.80 %] - Boil 10.0 min 

1.0 pkg               German Lager (White Labs #WLP830)            


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12 lbs 15.6 oz
----------------------------
Name                    Description                             Step Temp Step Time    
Mash In                 Add 16.22 qt of water at 168.5 F        156.0 F       45 min       
Mash Out                Add 6.49 qt of water at 202.4 F         168.0 F       10 min       

Sparge: Batch sparge with 3 steps (Drain mash tun , 1.31gal, 1.31gal) of 168.0 F water

4/11/15 - Bottled today. I must have really fucked up the volumes since I ended up w/ 4 gallons in the bottling bucket, and I added priming sugar for 5 gallons. I will likely release some of the gas by cracking over the bottles slightly in order to avoid over carbonation and bottle bombs.Yikes!!

Brewed 2/28/15
Made starter with WLP830 saved from my Schwarzbier on 2/25/30.

Didn't take gravity readings. Boiled for 90mins. It went smoothly. Cooling was fast with the cold weather and ice-cold cooling water.

I believe I undersparged, and ended up with about 4.25 gallons in the fermenter. Cooled to about 50F, blasted with 30 sec Oxygen, then pitched. Placed in fermenting fridge pre-programmed for a lagering schedule, at about 10pm. The following morning, no activity, but good fermentation by Monday evening.

Topped off with 1 gallon boiled and cooled water to reach correct volume. 

No Quarter Smoked Porter - 3 Gal
Recipe Specifications
--------------------------
Boil Size: 4.71 gal
Post Boil Volume: 3.59 gal
Batch Size (fermenter): 3.25 gal  
Estimated OG: 1.085 SG
Estimated Color: 50.1 SRM
Estimated IBU: 118.3 IBUs

Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                 
7 lbs 4.0 oz       Pale Malt (2 Row) US (2.0 SRM)             
2 lbs 6.0 oz          Smoked Malt (9.0 SRM)                       
1 lbs 4.0 oz          Chocolate Malt (350.0 SRM)                
14.0 oz               Caramel/Crystal Malt -120L (120.0 SRM)
       
1.21 oz               Chinook [13.00 %] - Boil 60.0 min           
1.21 oz               Cascade [5.50 %] - Boil 30.0 min           
1.21 oz               Willamette [5.50 %] - Steep/Whirlpool  6 Hop   
    
1 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast    


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 12.0 oz
----------------------------
Name                    Description                             Step Temperat Step Time    
Mash In                 Add 14.69 qt of water at 168.2 F        156.0 F       45 min       
Mash Out                Add 5.88 qt of water at 202.4 F         168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 0.98gal) of 168.0 F water

Brewed 2/28/15
Mashing and sparging went well, hit my temps OK and got the right volume of wort, though my MLT was quite full and drained slowly. I suspect I may need to adjust my mill for a slightly coarser grind.

Pre-boil gravity was about 1.072, so pretty good.

Cooled to 110F, racked to better bottle, and allowed to cool overnight to ~60F. Pitched on Sunday morning.

By Monday afternoon, good activity, in 65F ambient air.