rauchbier, smoked beer, all-grain
Source: Russell L. Oertel (firstname.lastname@example.org),
Very good, at least if you can believe me and several of my
friends. The smoke flavor is just right - definitely noticeable, but not
overpowering. Also, this beer is quite cloudy, but I didn't brew it to
look at, so as long as it tastes good...
- 10 lbs. Belgian Pils malt
- 1 lb. smoked pale malt
- .5 lb. 30L crystal malt
- 3/4 oz. Buillion hops (boiling)
- 3/4 oz. Hallertau hops (boiling)
- 3/4 oz. Hallertau hops (added at end of boil)
- Whitbread dry ale yeast
- 3/4 cup corn sugar for priming
First, I smoked my malt on a barbeque grill. I built a frame out of wood and
attached aluminum window screen to it. I then started a some coals and, when
they were ready, put them in the grill with a few handfuls of wet hickory chi
I smoked 1 lb. of pale ale malt for 45 minutes - 1 hour and yes it did get
rather toasted by the heat, but I don't see that as a problem. I took the gr
off the grill before it got roasted dark because I figured that would give it
more of a porter-like flavor that I was not looking for.
My notes do not include a mashing schedule, but since my temperature control
in my mashing setup isn't very good, it probably wouldn't do much good.
I used a very old package of Whitbread dry yeast as I had trouble with my
Wyeast starter. It worked out OK but I would suggest using Wyeast 1007
German Ale as I had originally intended.