Rauchbier ale yeast

Discussion in 'Homebrewing' started by Smokebox_79, Jun 16, 2013.

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  1. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    Looking for a good ale yeast to make a rauchbier. Fermenting around 64 degrees. Any help would be appreciated!
     
    #1 Smokebox_79, Jun 16, 2013
  2. Hoptron_3000

    Hoptron_3000 Initiate (0) May 27, 2013 Australia

    Straight from Wyeast website. Wyeast 1450 is the only one suggested in your temp range. Never brewed one myself.
     
    #2 Hoptron_3000, Jun 16, 2013
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  3. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    Well, that would be a smoked ale; traditional rauchbier is a lager. If that's what you're wanting to emulate, WY1056/WLP001/US05 should work well at 64F. WY1728, the Scottish strain, might be interesting too.
     
    #3 skivtjerry, Jun 16, 2013
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  4. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    Although I've never done it myself, I might give WLP029 (Koelsch yeast) a go in a Rauchbier. That yeast is very happy at 64F, and a couple of authentic examples of the style (Rittmayer's in particular) seem to me to have a slight winey tang, which is another characteristic of 029.
     
    #4 herrburgess, Jun 16, 2013
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  5. YamBag

    YamBag Initiate (0) Feb 2, 2007 Pennsylvania

    I've had great success using anchor steam lager yeast
     
    #5 YamBag, Jun 16, 2013
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  6. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    I have a vial of the WLP029 for a rye Kolsch I'm doing in a couple weeks. Might have to pick up another and try it! I was thinking maybe the WLP011 might be ok too.
     
    #6 Smokebox_79, Jun 16, 2013
  7. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I did a split batch on my home smoked rauch bier. I used WLP 007 for half and I used Wyeast Kolsch for the other half. Both turned out amazing, but I liked the English style because of the minerally element it added. WLP 002 would also work nicely if you don't go with a German ale yeast strain, but that one's too obvious for this crowd. :slight_smile:
     
    #7 inchrisin, Jun 16, 2013
  8. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    I have used the WLP029 in a Rauchbier and it came out fantastic!
     
    #8 premierpro, Jun 17, 2013
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  9. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Wyeast 1007 is the cleanest ale yeast I have used, and can go low in temp.
     
    #9 hopfenunmaltz, Jun 17, 2013
  10. harsley

    harsley Maven (1,335) Jun 16, 2005 Massachusetts

    I've used wy1056 around 60F with great results. Judges liked it. I would assume it would work well at 64F too. It's a very clean yeast.

    edit: pitch a good amount of it too.
     
    #10 harsley, Jun 17, 2013
  11. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    Gonna be my second starter with a stirplate I'm receiving today!!!!
     
    #11 Smokebox_79, Jun 18, 2013
  12. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    Now maybe an opinion or 2 on my recipe. Going for a Sam Adams Cinder Bock type of ale version. I really like that "sucking on a ham" flavor it has! Partial mash

    8oz Munich
    8oz Smoked
    6oz Crystal 60L
    4oz Peat Smoked
    2oz Chocolate

    1oz Mittlefrueh (FWH)
    1oz Mittlfrueh (20 min)
    1oz Mt Hood (10 min)
    2oz Pacific Gem (Flameout)

    WLP011 European Ale
     
    #12 Smokebox_79, Jun 22, 2013
  13. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Consider if you really want both 8 oz smoked and 4 oz peat malt. My next brew session is a smoked porter (Stone clone) and I'm using 4 oz peat only. Here's Stone's recipe where the peated malt is only 2%:
    http://www.stonebrew.com/news/081201/

    The Stone version has a fairly dominant smoke flavor . . . any more would be too much, IMO. The tricky part is you really don't know how much "smokiness" is in your malt until you brew. You might Google "how much peat malt" . . . some feedback from "over-smoked" brews.
     
    #13 PortLargo, Jun 22, 2013
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  14. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Find low phenolic peat smoked malt, that is what stone uses.
     
    #14 hopfenunmaltz, Jun 22, 2013
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  15. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    Kinda want a SUPER smoked beer. I love that style, but no one else does... Could be a ALL mine!!
     
    #15 Smokebox_79, Jun 23, 2013
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