Rauchbier

Classification: smoked beer, rauchbier, extract

Source: Ken Weiss (cckweiss@castor.ucdavis.edu) Issue #420, 5/18/90

This is basically a nice light beer, but with a definite smoke aftertaste. Mainstream, but with a non-commercial twist.

Ingredients:

7 pounds, light dry extract
1-1/2 teaspoons, liquid smoke
1-1/2 ounces, Tettnanger hops (boil)
1 ounce, Tettnanger hops (finish)
1/2 teaspoon, Irish moss
2 packs, Red Star lager yeast

Procedure:

Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for 45 minutes. Add Irish moss and finishing hops and boil 5 more minutes. Strain into fermenter, add cold water to make 5 gallons, pitch yeast. After 3 days rack to secondary. Allow to ferment an additional 3-4 weeks.

Specifics:

Primary Ferment: 3 days
Secondary Ferment: 3-4 weeks