I get a lot of strange requests

[Quin]

I would try subbing in LOTS of rauch malt. I think many of the smoked beer recipes out there are stingy with the rauch. Schlenkerla uses 100% or nearly 100% smoked malt and I think their marzen tastes pretty damn bacony.

Don't be stingy with the rauch.

+1. I would use your favorite Imp Stout recipe and substitute Rauch malt for the base malt

[Mylo]

I would try subbing in LOTS of rauch malt. I think many of the smoked beer recipes out there are stingy with the rauch. Schlenkerla uses 100% or nearly 100% smoked malt and I think their marzen tastes pretty damn bacony.

Don't be stingy with the rauch.

Smokey (Beechwood), yes. Baconey (Hickory), no. I dig the Schlenkerla.


Mylo

[RodMandrill]

I would try subbing in LOTS of rauch malt. I think many of the smoked beer recipes out there are stingy with the rauch. Schlenkerla uses 100% or nearly 100% smoked malt and I think their marzen tastes pretty damn bacony.

Don't be stingy with the rauch.

Smokey (Beechwood), yes. Baconey (Hickory), no. I dig the Schlenkerla.


Mylo

I know hickory is the "bacony" wood but i think most people taste bacon when they have the schlenkerla, which is beechwood only. I know most of my family did when i brought a few to a party.