Love it or hate it... ok most beer drinkers I've met are more on the hate it side of the spectrum - Rauchbier is made with a portion (or all) of smoked malt. In the case of Weyermann the smoke is from beachwood. With 13% of the total malt being smoked, I'm hoping for more of a subtle Rauchbier experience and less campfire.
Full recipe is on BrewersFriend, but here's the TL;DR
- 2020-4-11: Brewday
- Malts: Munich, Smoked, Chocolate
- Hops: [Magnum] (Hallertau Mittelfruh)
- Yeast: W34/70
- OG: 13.8°P; FG: 2.5°P; ABV: 6%
- 2020-4-29 (+18): racked to keg - on deck
- 2020-5-5 (+24): in keezer
Smoked malt label
Munich I, Smoked malt, Chocolate malt
Into the crusher
Floor Manager Steve checking inventory
Brew session beer: Session IPL with Azacca and Mosaic. Tasty!
Late hops in. Heat off...
Away we go
2020-4-29 (+18): racked to keg but no room in the keezer so it will be on deck for a bit
2020-5-5 (+24): a spot opened up in the keezer. Gelatin was added and it's on low and slow carbonation. Should be clear and ready in a couple of weeks.
2020-5-14 (+33): mostly carbed and clear. Tasting nice and clean - though the smoke flavor is unmistakable, it doesn't seem to be too much. This is a Märzen first, then Rauchbier. I think 10% is a good amount.