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Recipe: Annie’s Smoky Lonesome Rauchbier
When it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.
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For more about how to get smoky character into extract-brewed beers, see No Rests For The Wicked: Home-Smoked Beer.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.051 (12.6°P)
FG: 1.012 (3.1°P)
IBUs: 23
ABV: 5.1%
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For more about how to get smoky character into extract-brewed beers, see No Rests For The Wicked: Home-Smoked Beer.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.051 (12.6°P)
FG: 1.012 (3.1°P)
IBUs: 23
ABV: 5.1%
[PAYWALL]
MALT/GRAIN BILL
4.4 lb (2 kg) Muntons Munich Liquid Malt Extract (LME)
3.1 lb (1.4 kg) Weyermann Beech Smoked Malt
7 oz (198 g) Weyermann Caramunich II
3.5 oz (99 g) Weyermann Carafa II
HOPS SCHEDULE
1.5 oz (43 g) Hallertauer Hersbrucker at 60 minutes [16.5 IBUs]
0.8 oz (23 g) Hallertauer Hersbrucker at 30 minutes [6.5 IBUs]
YEAST
Fermentis SafLager W-34/70 or similar
DIRECTIONS
Heat about 4 gallons (15 liters) of water to 150°F (66°C), then carefully stir in the LME, ensuring that it doesn’t clump on the bottom. Mill the grains and, in a mesh bag, immerse them in the water for 1 hour, switching on the heat as needed to maintain the temperature. Remove the grains and drain into the kettle, rinsing thoroughly. Top up as needed to get about 6 gallons (23 liters) of wort, then boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 52°F (11°C) until fermentation is complete and gravity has stabilized. Crash and lager it cold for at least a month. Package and carbonate to 2.4 volumes of CO2.
Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.
