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Et Tu Brute?

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Et Tu Brute?

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Beer Style: Classic Rauchbier (22A)
Recipe Type: extract
Yield: 5 US gallons

Classic Rauchbier

Description:

I wasn't trying to copy it, but my recent "Et Tu Brute? Bitter" reminded me of Saranac Pale Ale. It's an all-extract recipe.

It was drinkable in a week, not bad in two, and pretty darn good now (five weeks in the bottle).

Ingredients:

  • 2 lbs. (guesstimate) Munton & Fison light DME
  • 3.3 lbs. Munton & Fison amber DME
  • 1 lb crystal malt
  • 2-1/2 oz Cascade hops (boiling)
  • 1 oz Fuggles hops (flavor)
  • 1/2 oz Fuggles (aroma)
  • Edme dry ale yeast (forgot to start the Wyeast English Ale)

Click to Print Recipe

Procedure:

I did the usual procedure of bringing 2-gal of water to a high-but-not-boiling temperature (I have no thermometer), and steeped the crushed crystal malt for 30 min, then strained out. I then upped the heat to a boil, added the DME and stirred to dissolve. Then, I added the boiling hops. Boiled 1 hour uncovered. I added the flavor hops, boiled 10 min, covered, then added aroma hops, boiled 2 min, removed from heat. I skimmed out the hops, ran the hot wort through my chiller into my primary, and diluted to 5 gal. Then, I pitched the hydrated Edme yeast.

I racked to a secondary after seven days, and gave it a 2-week secondary fermentation. I primed with 3/4 cup of M&F light DME and bottled.

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