Rauchbier help

They may use some carafa malt in the process, I don't know how else they would get to the color they achieve. Sinamar is also a possibility.

Schlenkerla smokes their own malt, as does Spezial. The Weyermann's malt is good when fresh, but can lack intensity when old. I have learned to smoke my own malt for Rauchbier bier.

 

How do you smoke your malt? I've been thinking about doing that

 

On the smoker!

Seriously, read "Smoked Beers" by Daniels and Larsen. There is a chapter on doing it.

 

S

Some dark Munich and crystal
go well in a Rauchbier.

 

Just because the malt is 100% smoked doesn't necessarily mean they are using 100% smoked pilsner malt.

If you just want color then a little carafa will work. If you want more depth of flavor I think you're fine adding specialty grain even if that means you're only at 85-90% smoked malt but if you are desperate for higher percentage of smoke then you'll have to smoke those specialty grains yourself.

 

Charred oak cubes could help to darken your beer

 

Agreed. Old smoked grain can get sort of a stale flavor and eventually the smoke flavor will go away almost completely, leaving behind a hint of staleness. Freshly smoked grain is IMO better than the Weyermann smoked malts.

 

OP: you can always add color with RB or a pinch of black malt in the mash tun at the end of your mash. Just add it in, stir, and drain your first runnings.

 

From what I understand, you can achieve a few higher srm from an intensive decoction schedule.