Rauch ale advice
Posted: Mon May 02, 2011 4:30 am
Hey guys,
We had a session at a friend's house on smoke beers and made some smoked malts (hickory and cherrywood). It was good and I left with about 0.5# of each. I want to make a beer that showcases the smoke from each of them. I'm currently an ale-only brewer, but I want to do something close to a traditional roggenbier for these. Any advice appreciated.
2.75 gallon batch
0.5# smoked malt
2# Pils
2# Munich
0.25# Aromatic
0.25# Caramunich 40 (too much crystal?)
20g spalter
Wyeast 1007 German Ale
Ferment @ 60 F
OG: 1.049, IBU: 23
We had a session at a friend's house on smoke beers and made some smoked malts (hickory and cherrywood). It was good and I left with about 0.5# of each. I want to make a beer that showcases the smoke from each of them. I'm currently an ale-only brewer, but I want to do something close to a traditional roggenbier for these. Any advice appreciated.
2.75 gallon batch
0.5# smoked malt
2# Pils
2# Munich
0.25# Aromatic
0.25# Caramunich 40 (too much crystal?)
20g spalter
Wyeast 1007 German Ale
Ferment @ 60 F
OG: 1.049, IBU: 23