Rauchbier Critique

Discussion in 'Homebrewing' started by Jtc2811, May 31, 2012.

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  1. Jtc2811

    Jtc2811 Initiate (0) Dec 13, 2011 California

    I am entering my first BJCP competition (first competition ever, to be more exact). I've been brewing for a bit, and I feel like I have some experience under my belt by now, so i want to take a shot at competing. I have been wanting to try to make a rauchbier for a while now, and the competition gave me a great excuse to try.

    I am looking for an overall critique of my recipe, but more importantly I am not sure what to do about yeast. I know traditionally these things are lagered, but I can't do that. The best I can manage is about 55-60 with a wet t-shirt and a fan. That said, what should I use for yeast? Should I try something like Cal Common yeast? How do I use it properly (i.e, ferment 3 days at room temp then bring it down as low as I can for 3 weeks)?

    The recipe:

    Batch: 5 Gal partial mash
    Target OG: 1.055
    Target FG: 1.013
    Target IBU: 23

    One step mash @ 152 for 90min, batch sparge:

    5# Smoked Malt
    6oz Biscuit malt
    4oz Caramunich
    2oz Chocolate Malt

    2# 10oz Pilsen Lite DME

    1oz Saaz 5% (60)
    0.5oz Mittelfruh 4%(60)
    0.5oz Saaz (1)
    0.5oz Mittelfruh (1)

    Yeast:???
    Fermentation:???
     
  2. DunkelFester

    DunkelFester Zealot (607) Aug 24, 2004 Pennsylvania

    I think, at first glance, that your recipe seems okay - as long as you're using beech-smoked malt (i.e. weyermann rauchmalz) and not Briess (cherry) Smoked Malt. The latter is more intense and 5 lb would be too much for most people in a 5 gal batch.

    Never used the California Common before, so can't comment on that. But another option is kolsch yeast. If you can keep it ~ 55 F, it will ferment very cleanly and drop clear after a couple weeks of cold storage.

    Also, you'd probably do just as well without the late hop additions.
     
  3. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    Well, based on my limited experience with CA Common yeast I would say it would be a great choice.

    I made a "Black Steam" beer this winter, you can find the recipe here: http://kettleandcellar.blogspot.com/2012/05/rosemarys-baby-and-black-steam.html
    (it was fairly similar in terms of OG and mash temp, but it had a pound of de-husked carafa)

    I let it ferment at ambiant temp in the coolest room in the house, which was in the low 60's and left it in primary for 3.5 weeks before bottling- no secondary.

    The result is pretty awsome. The beer has a very distinct "woody" taste that reminds me a lot of Anchor Steam (but I always attributed to the Northern Brewer hops in Anchor- turns out a lot of it is from the yeast). I think as my beer stands, it would benefit from some smoked malt as it would really compliment the flavors from the yeast and the slight roastiness from the carafa. The yeast has a great crisp quality to it... truly lager-like.

    I guess the other obvious choices would be German Ale yeast, Kolsh yeast, or Scotish Ale yeast. I can't offer any feedback on the Scotish or German strains, but I have used WY2565 Kolsh yeast and would recomend against it in this beer as I think the reported "white wine fruitiness" is very accurate and would be wierd next to richer, smoky flavors.

    So yeah, I reckon CA Common yeast fermented in the high 50s to low 60 would be an excelent choice here.

    Good luck dute!
     
  4. Jtc2811

    Jtc2811 Initiate (0) Dec 13, 2011 California

    Thanks for the advice guys - I think I am going with the Cal common. My main issue with something like a kolsch yeast is the need to cold store or filter, as I can't do either. Wish me luck in the competition!
     
  5. Spider889

    Spider889 Pooh-Bah (1,933) Mar 24, 2010 Ohio
    Pooh-Bah

    I personally would try Kolsch yeast. Maybe you have experience there and don't want to use it, but I had amazing results with my first Kolsch recently. Fermented for 15 days at 56*F, transferred to secondary and held for a week at room temp, then bottled. I have been drinking non-lagered bottles for a week now and the beer is clear as can be and is arguably the best beer I have ever brewed.

    The point - if you are on the fence, I'd say not to be afraid of using Kolsch yeast.
     
  6. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    Hmm, looks like Spider and I are in a show-down.

    I chalenge you to a fake-lager off!
     
  7. Spider889

    Spider889 Pooh-Bah (1,933) Mar 24, 2010 Ohio
    Pooh-Bah

    You're on bird-man! :wink:
     
  8. Jtc2811

    Jtc2811 Initiate (0) Dec 13, 2011 California

    Sorry, spider, I went with the Cal common yeast when I placed the order. If it turns out anything less than what I wanted I will bow down to you!
     
  9. Spider889

    Spider889 Pooh-Bah (1,933) Mar 24, 2010 Ohio
    Pooh-Bah

    Lol NP. I have never used the Cal Common myself so that may well be better an equally good option. Good luck. I want to make a Rauchbier myself this year, but I feel like it is a style that requires a lot of finesse and a careful hand when dealing with smoked malt.
     
  10. DunkelFester

    DunkelFester Zealot (607) Aug 24, 2004 Pennsylvania

    Don't fear the smoke! If using beech-smoked malt, it's hard to overdo it. Cherry-smoked and peated are different animals, but the Bamberg stuff is mellow and pleasant even approaching 100% of the grist, imo.

    More than anything else, the best advice I can offer is always keep the hop bitterness lower than you think you should. It's really easy to go overboard without trying. Bitterness + smoke = bad.
     
  11. hopfenunmaltz

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

    I used to say that too. Brewed a Graetzer this past fall, with home oak wood smoked wheat malt (100%) and bittered to 44 IBUs. It was a great beer. Recipe was out of Mosher's Radical Brewing.
     
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