Rauche-n-rye

I've never had a smoked beer, since I'm not counting an example a friend had me try, which used smoke extract.  Not a good idea, btw.

So naturally, I decided to make my own using a good amount of rauche malt--beechwood smoked malt.  And because I felt it would work nicely with the flavour--plus add body--I utilized about 20% rye malt as well.  this was further testing the Beersmith mashing calculations, with a double decoction mash.

Rauche and Rye

Rauchbier (6 B)

Type: All Grain
Batch Size: 4.00 gal
Boil Size: 5.18 gal
Boil Time: 60 min
End of Boil Vol: 4.43 gal
Final Bottling Vol: 4.00 gal
Equipment: BIAB Full batch
Efficiency: 70.00 %
Est Mash Efficiency: 74.4 %

Ingredients

Amt	Name	Type	#	%/IBU
5 lbs	Smoked Malt (9.0 SRM)	Grain	1	50.0 %
2 lbs	Rye Malt (4.7 SRM)	Grain	2	20.0 %
1 lbs 8.0 oz	Munich Malt (9.0 SRM)	Grain	3	15.0 %
1 lbs	Wheat Malt, Ger (2.0 SRM)	Grain	4	10.0 %
8.0 oz	Brown Malt (65.0 SRM)	Grain	5	5.0 %
0.50 oz	Willamette [4.10 %] - Boil 60.0 min	Hop	6	9.1 IBUs
0.25 oz	Willamette [4.10 %] - Boil 25.0 min	Hop	7	3.2 IBUs
0.25 oz	Willamette [4.10 %] - Boil 8.0 min	Hop	8	1.4 IBUs
1.0 pkg	AW4 (Vintner's Harvest #)	Yeast	9	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 13.6 IBUs
Est Color: 13.2 SRM

Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.2 %
Calories: 242.2 kcal/12oz

Mash Profile

Mash Name: Decoction Mash, Double
Sparge Water: 1.58 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.49
Measured Mash PH: 5.20

Total Grain Weight: 10 lbs
Grain Temperature: 67.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Protein Rest	Add 15.00 qt of water at 128.7 F	122.0 F	35 min
Saccharification	Decoct 5.03 qt of mash and boil it	147.0 F	20 min
Saccharification	Decoct 2.51 qt of mash and boil it	156.0 F	20 min
Mash Out	Heat to 168.0 F over 10 min	168.0 F	10 min

Sparge: Fly sparge with 1.58 gal water at 168.0 F

Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 3.14 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.14 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Created with BeerSmith

10-9-16; I got quite nice efficiency this time, OG 1.072.  the yeast pitched was AW4 Vintner's Harvest--the dregs from the Lithuanian session ale.

11-6-16; FG 1.014.  Flavour is quite nice, almost like bacon, and I tossed it in the fridge to cold crash for a couple of weeks--I believe I shall gelatin fine as well.  AA% 65, and 7.62%ABV

11-17-16; Bottled, with 2.8 oz of sugar for about 2.6 volumes--within style.  31 bottles, and 2 champagne.  Marked RR'16.





© John Frey, 2016. The Author of this work retains full copyright for this material.  The recipes and other contents therein may not be used for any commercial purposes.