Rauchbier

Classification: smoked beer, rauchbier, extract

Source: John Brown (jcb@homxb.att.com) Issue #922, 7/14/92

When I bottled I tasted the SG sample and whew boy was it smoky. The smoke has subsided a bit in the bottle enough so that next time I might consider smoking the grains longer or adding another pound.

Ingredients:

6 pounds, light malt syrup
1 pound, smoked pale malt
1 pound, smoked crystal malt
1/2 pound, wheat malt
1/2 pound, pale malt
1 ounce Hallertauer hops (60 minute boil)
1/2 ounce, Hallertauer hops (10 minute boil)
Wyeast Pilsen lager yeast (#2007 ?)

Procedure:

The pale malt and crystal malt is soaked and then smoked over hickory for about 30 minutes. (See the 2nd version of Papazian's book for an all-grain recipe.)