Rauchbier help

Discussion in 'Homebrewing' started by WeaponTheyFear, Jun 23, 2013.

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  1. WeaponTheyFear

    WeaponTheyFear Initiate (0) Mar 9, 2008 Connecticut

    After reading through the previous rauchbier thread it has inspired me to make my own. I will also be using an ale yeast and 95-100% smoked malt. My question is if I use 100% smoked malt like Aecht Schlenkerla, how do I get a darker color? When I plug it into BeerSmith I'm only at 10 SRM. Should I just do a longer boil and if so, how much longer? It seems as though BeerSmith doesn't factor longer boil times affecting the color of the wort. Any help would be appreciated.
     
  2. hopfenunmaltz

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

    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.
     
  3. jamescain

    jamescain Initiate (0) Jul 14, 2009 Texas

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

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

    On the smoker!

    Seriously, read "Smoked Beers" by Daniels and Larsen. There is a chapter on doing it.
     
    inchrisin likes this.
  5. premierpro

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

    S
    Some dark Munich and crystal
    go well in a Rauchbier.
     
  6. reverseapachemaster

    reverseapachemaster Zealot (722) Sep 21, 2012 Texas

    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.
     
  7. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    Charred oak cubes could help to darken your beer
     
  8. reverseapachemaster

    reverseapachemaster Zealot (722) Sep 21, 2012 Texas

    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.
     
  9. inchrisin

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

    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.
     
  10. WeaponTheyFear

    WeaponTheyFear Initiate (0) Mar 9, 2008 Connecticut

    Thanks for the help everyone. Although I actually have been researching smokers because it is another hobby I'd like to get into the one I would like isn't in my budget right now. Honestly, I'd really have the super smokey flavor than getting the caramel color, I was just wondering if anyone knew how they were able to get a darker color while still using 100% smoked malt. I think I'll just try 100% smoked malt and hope for the best.
     
  11. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

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