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Dunkel Rauch Bier

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Dunkel Rauch Bier

back to search Back to Search  Style Details 

Beer Style: Other Smoked Beer (22B)
Recipe Type: extract
Yield: 5 US gallons

Other Smoked Beer

Description:

This is a smooth, malty beer with a slight smokiness to the flavor. I have only brewed this once after creating the recipe, but it was fantastic. I got a lot of compliments on the beer. Similar in color to a nut brown and you can smell the smokiness in the aroma. When I brew this again, I will probably try a different yeast strain and see what happens. I brewed this before I discovered how much I like liquid yeast over dry yeast.

Ingredients:

  • Ingredients:
  • 6 lbs Dark Malt Extract, dry
  • 2 lbs Rauch Malt, milled
  • 1/2 lb English Brown Malt, milled
  • 1/2 lb Special Roast Malt, milled
  • 2 oz Willamette Hops, pellets
  • 2 oz Vanguard Hops, pellets
  • 1/2 oz Licorice Root
  • 11 g Nottingham Ale Yeast
  • 1/2 tsp Irish Moss

Additional Instructions

Primary Ferment: Spent two weeks in primary
Secondary Ferment: Spent one week in secondary

Beer Profile

Original Gravity: approx 1.05
Final Gravity: approx 1.015
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Place Rauch Malt, English Brown Malt, and Special Roast Malt in steeping grain bag, suspend grains in brew kettle with 3 gallons of purified water. Heat to 170F or at least 30 minutes which ever is longer. Remove steeping grains and turn off heat. Add Dark Malt Extract and stir in completely. Bring to a boil and add Willamette Hops in a grain bag. Boil for 50 minutes and add Vanguard Hops to bag. At the same time add Licorice root and Irish Moss. Continue to Boil for 10 minutes then insert wort chiller. Boil for 5 more minutes then remove from heat. Connect wort chiller to cold water faucet and cool wort as quickly as possible.

Sanitize fermenting container for at least 10 minutes while wort is cooling. Empty all sanitizer out of fermenting container, but do not rinse. Add 2 gallons of cold, purified water to fermenting container and add cooled wort. Once wort has dropped below 70F take original gravity reading and pitch yeast. Be sure to follow directions for specific yeast being used as some may need to be hydrated first. Stir in yeast and close fermenting container with cap and air lock.

Source: