Smoke Beer (Rauchbier) | How To Make Beer
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- Опубликовано: 2 дек 2019
- A smoke beer is a traditional beer style, the result of pre-kilned malting. This recipe goes all out with a 95% cherry wood smoke malt base for a full smoke effect. Is this homebrew heaven or will the beer go up in flames? Did we show you how to make bad beer?
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RECIPE FOR 5 GALLONS:
10 lbs Cherry Wood Smoked Malt
4.0 oz Carafa Special II
4.0 oz Caramunich I
1.00 oz Perle Pellets
0.50 oz Hallertauer Pellets
1.0 pkg German Lager (White Labs #WLP830)
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Beechwood smoked malt is the only one that’s a base malt and not a specialty malt. Love the channel. Love the goal! Just needed to do a little more research on the malt. For those of you that have never played with smoked malts, this was the equivalent of making a beer with 95% crystal 60L....lol
Briess do note that they don’t recommend going above 60%. Chickens 🐔 😃
Smoke beer is actually quite tasty, take Aecht Schlenkerla rauchbier märzen or urbock as an exmple. Less smoke and more caramel malt to balance the taste and the result would we quite different from the one you brewed.
The Archy Schlenkerla Märzen to a really hearty stew is the ultimate autumn food and drink pairing!
Proper made Rauchbier is soooo good! The perfect meal drink.
Next time try 49% beechwood smoked, 49% dark Munich and 2% Carafa 2 (added in only at end of mash). It is much more pleasant than your smoky swill
I’m sure that would be an improvement.
@@TheHomebrewChallenge , try adding a pound of cherrywood smoked malt to your favorite English-style brown ale recipe. It makes a beautiful hybrid style that balances the sweeter malt flavors that are often found in a brown: malt forward at the start, smokey flavors kick in second, and your chosen hops bring up the rear.
I use about 40% beechwood smoked malt along with about 20% light Munich malt in my rauchbier. It is a very, very nice beer!
Had a similar experience with the local brew store and cherry-smoked malt the first time I attempted a rauchbier. The cherry-smoked was all they had (no beechwood smoked in stock) and I don’t think they even had enough of that on hand for more than 30% of the grist. The resulting beer was dubbed “bacon beer”.
Wasn’t that bad though - went through it pretty quick several Thanksgivings ago.
Thanks Martin, you are very brave, 95% of smoked malt, wooow. Thanks for sharing the experience, great video as always.
I love smoked beers and have brewed a few. Never would I go above 20 percent smoked grain. Mostly I’ve limited it to 10 percent and that produces a balanced beer. To be fair you should do a much more limited smoked malt mix and see if you still have the same reaction. It seemed like you were trying to torpedo this beer from your recipe choices.
When he said most recipes are 20 to 30% and he was using 95% I thought it was going to be too strong a smoked flavor. Figured there was a reason most were at 20 to 30.
Do you use American hops?
If you've heard nothing good about peat-smoked malt, then you've obviously not been speaking to Islay Scotch fans. I've never had it in a beer (though I'd love to try it), but I am a fan of smoky Scotches. Lagavulin is simply wonderful. I think if you used a lower percentage of smoked malt, you'd get something much more palatable. Cheers! 🥃
Sometimes a beer can change based on what you are drinking it with. Last time I had rauchbier was at a BBQ joint. It was delish.
Thank you 😊
I’d probably love the peat malt, I LOVE peated Scotch
Hilarious- great way to make beer, explain the style, and convince other people to try something that they may not like. A true “acquired” taste.
Haha yeah.. cruel and unusual punishment.
I absolutely love this video!😂 I also dread this beer style, but you dealt well with it
Lol. Never again.
I just kegged a rauch with 17% cherry smoke malt. It's still too smoky. It's acceptable mixed 1 to 4 with a stout, but it does not improve the stout. This may be a rare dumper. Thought I was just giving it a touch of smoke. Chalk this one up to experience.
I’m beginning to think 0.17% is the only acceptable amount 😀
@@TheHomebrewChallenge yeah, pretend it's black patent. No more than 3%. It reminds me if the first time I made jerky, put in 5x the recommended wood chips. So smoky the dog wouldn't eat it.
It's a month later and I am shocked to discover that the smokiness has mellowed, the hops are now more prominent than the smoke. Remember this was 17% cherry smoked malt and I put in 30 IBU worth of Willamette. 5.9%, 10 SRM. I actually like it now.
@@dexterne hurrah then! Sometimes patience is the best remedy for... Rebellious beers
Smoked malt is great. But make it a porter or stout and make it more than 10% ABV. And be extra extra extra mindful to keep oxygen away from it.
Maybe you already know this... but Briess specifically advises not to go above 60% with the cherry smoked malt because of how potent it is.
Lesson learned now for sure
In my place there is no yeast WLP 830, could I ask which one can be replaced?
Need to find someone with a still and turn that into Scotch!! 👍🍻
Good theory but you end up with concentrated hop oils
@@peterwiley2780 I know little to nothing about distilling, so my comment was somewhat tongue in cheek.. 👍🍻
@@ShortCircuitedBrewersOh, I definitely assumed as much, but it's a fairly common mistake hobby distillers make (once) because it's quite undrinkable
@@peterwiley2780 I bet.. Lol
mhm brings back the memories of being in Bamberg in June... Aecht Schlenkerla, yummie!
I found the Schlenkerla Rauchbiers at a grocery near me which specialized in a huge international selection and also has a large alcohol offering. I tried the Märzen and the Doppelbock, and I must say that they were great! They've definitely inspired me to brew some of my own Rauchbier!
Liquid ashtray. Yum. cheers
One smoked beer I really enjoyed was Eldir (100% smoked malt I believe) but as others have said I would have done around 10-20% smoked malt.
I just discovered Rauchbier earlier this year and love them, but it definitely seems to be a love or hate thing for most people. If you're going 95%, beachwood is much smoother and more subtle. Otherwise, I think anything over 50-60% is pushing it. And for peat, I've heard 1% is probably too much. If you're buying local, the freshness of the malt can really have an impact, too. The smoke flavor fades over time, so a local shop with little turnover in their stock may give you a weaker smoke profile in the end.
I have a 50% cherrywood lagering now that I'll be kegging in the next few weeks. I'm super excited, but I won't save you a glass.
It’s all yours 🤪
Made rauchbier yesterday... but, I am glad I have watched your video first.
I found 40% smoked malt beer... so, now we wait.
But, there was little to none smoke flavor in wort.
That sounds a little more sensible than me
I'm collecting equipment to home brew again. I was in the US Army stationed in Bamberg, West Germany in the late 80s. I am looking forward to trying to brew a rauchbier.
As you stopped using hop basket, mine has arrived lol were you adding more hops to reach the same IBU as you would reach without the basket?
The hop basket is still a nice clean solution. I haven’t made any modifications as I was unable to find out what the hop utilization difference is. Shame there is not an easy way to measure IBU.
I added just 1lb of Hickory smoked malt to a 5 gal batch. Total ashtray! First batch I ever dumped. What I don't understand is Briess said this stuff was suitable up to 60% of the mash. Won't be trying smoked malt again for some time. :(
😂 A bonfire. That's what I expected from the Laphroaig whisky. Instead, the peat smoke was pure smoky heaven. I wish to try the taste of a peated malt beer.
In the German Brewery in Chinag Mai they make a Weizenbock which is a bit smoky with likely beach-smoked malt. Very yummy, like bonfire.
I'd add something like 10% of smoked malt to the plain base malt. Treat it like the caramel or roasted malt. Just a spice.
Do you find that one Brewer's Edge Space Heater to be enough for a fermentation fridge?
Yeah seems to reliably raise the temperature when I need it.
are you not supposed to dip a hot poker into it?
Will this keg ever get kicked?
I actually laughed pretty hard at the ciggy butts
The grain basket thing sits to precariously and after you dropped it I always think it's going to happen again soon. You could just put some small hose clamps or even zip ties on it so its won't slide off there again?
Yeah I know what you mean. The issue was I twisted the grain basket and hence it fell through the gap. I know now not to touch it after it’s raised and just let it drain in peace
Left Hand Brewing Smoke Jumper Porter is a good example. Don’t know if its peet smoke
I made a pale ale one time that had one lb of mesquite smoked malt in it (out of a total of 13 lbs). Even then the disgusting smoke flavor was overpowering and made it undrinkable for me. Luckily some of my friends actually liked it so I didn't have to dump the whole thing. Nice job toughing it out for the sake of the challenge!
You know I suspect it would have been the same for me. Even 10% would be too much smoke for my taste.
Have you circled back tO this beer. I’m curious if age ha helped you out?
That beer is long gone (thankfully!)
Like smoke beers, looooove peated Islay whiskies! Only for the brave! 😉
Good luck with the whole keg!
You can always “eisbock” them. Even more concentrated flavours haha.
Oh goodness, can you imagine...
95% smoked malt?! Madness. Subtle is the order of the day when it comes to smoke.
😁 no kidding - I learned that the hard way!
Well going with 95% smoke malt in the grist was brave and probably quite stupid :) The only smoked beer I care for is from Aecht Schlenkerla, their seasonal Eiche which is a smoked doppelbock is amazing.
Does the smoke smell stay in the kettle? And why do you put aluminium foil over your kettle its ‘exhaust’ port?
No residual smoke smell. I blocked the airlock hole while I was dropping the temp to 50F - didn’t want any suck back from the liquid in the airlock while chilling to fermentation temp.
go to Bamburg and appreciate what a rauchbier is. good job for trying.
I really enjoy the smoke beers actually
Can I interest you in a nearly full keg? 😃
@@TheHomebrewChallenge hahaha sure!
So, are you going to be trying this beer again with some of the recipe suggestions previously mentioned?
Maybe in time, when the painful memories of this one fade :D
LOL. Ok
So would you say drop the amount of smoke malt so less than 75%? Maybe adding in some Chocolate Malts?
Personally I would say brew a different style 😃
@@TheHomebrewChallenge lol maybe a smoked porter? lol
Hey, she is funny!! nice video, ...God bless you☺!!!!
Is that Atlantic Brew Supply?
try chateau whiskey malt or peated, in an American or English Porter, 15%, it looks wonderful!!! 👊🤟👏👏🍻🇧🇷
needs to be balanced flavour. nice malts and a bit of hops with a mild hint of smokiness. Ive had a couple of nice commercial versions
ok for the 100% smoke malt i have only ever tried weyerman rauchmalt aka German beech wood malt. it works at high percentages but when you went cherrywoood I cringed but was totally excited for the outcome. Sad to see it not turn out. Next time if there is one stick to beechwood for more smoky bacon flavours.
Great stuff love your videos. cheers mate!
Lol like watching a car crash and you just can’t look away
@@TheHomebrewChallenge Lol yes! :D
@@TheHomebrewChallenge At least I hope burnt rubber wasn't in there also
I commonly brew with smoked malt and I use up to 100% of the grist with great success. Schlenkerla is brewed almost with nothing but smoked grains and it is a fantastic beer. Also german lager yeast takes an awfull lot of time to clear out if it does ever. It was the wrong choice of yeast if you wanted a clear final product.
Wow 100% smoked malt. I didn’t go far enough 😂. That’s great to hear you are having success.
@@TheHomebrewChallenge from my experience, cherrywood as a much more "ash tray" flavor to it than let's say a classic Beechwood smoked malt wich is more on the bacon side. Like I said, if you can get your hands on the Schlenkerla Marzen, give it a shot. Maybe it will reconcile you with the style. Keep brewing!
I plan to brew a 100% smoked malt beer, but will have the beer at 1.5% ABV. I want my table beers to have flavor
I use 4 kg (70%) Beechwood smoked malt in my Rauchbier, delicious! Always very clear to brilliant. Traditional Rauchbiers use Beechwood smoked malts.
Find a brewery near you that makes this and it will change your mind
20% smoked malt would of been better given your aversion to it in the first place
Yes probably so. But I suspect I’d have disliked it even at 20%. Go big or go home!
The Homebrew Challenge
Disagree completely!
I really hate when people waste food. You pretty much knew it wouldn’t be good and wasted a lot of resources. Shame on you.
@@TheHomebrewChallenge Right there with you. 20% or 100% and it would have still been very smokey. If you don't like smoke beers then it really doesn't matter. The best smoke beer is one without smoke.
Man I thought you were serious about the cigarette ash hahaha
🇧🇷✌ again!!!
Brasil
Be careful with your hoses and every other utility that may catch the smoke/ash flavour. A regular wash and rinse will not remove the unwanted taste and will transfer to next brew.
Rauchbier Märzen is yum yum. 95% seems way too much.
Did you drink the keg or was that a NINE (no)
Nein!
The tasting was so funny hhh =)) I think that you shouldn't have go more than 5% of the smoke malt on this one.
I use it to make black beans. Drinking it? Not so much...
Yeah I was the first viewer!
I'm watching in order and I almost skipped over this. It seems for almost the same reason that you knew you would have to brew it 0:18
You sabotaged this brew from the start. 95% smoked malt is just crazy.
Not intentionally (I found recipes online that used this much). But yes. Waaay too much.
try only using 1.9%
BBQ Pit Boys put cigar ash in something. Think it was chili, maybe?
My ex is from Bamberg so I had to try some... *shuttering from the memory of the taste* not a fan...
😆
I don't envy you. That is one style I will NEVER brew.
I think your mistake here was using smoked malt, rauch malt is its own thing
Smoked Beers WHY!!! WHY!!
My thoughts exactly... I liked so few of them, normally its like drinking cold firewood ash. When I try making one myself, I would make smoke malt 10-25% of the grain bill. I'd prefer ones that the smoke is in the background not slap in your face.
I think I know where you went wrong.
You left out the cigarette ash !!!
My experience with this style is you need to age it a while. The Bacon taste goes away.
No Rauchbier is good beer. Hope you have a plan for beers like gueuze that can take 3 years to brew.
I have Eisbock coming up. I hear that beer is best lagered for 3-5 years. 🤔
Hates smokey beer, makes beer with 95% smoked malt lol! What were you expecting to happen!? Oh well onto the next one.
While working on my Dr plague mask at first when I saw smoke beer at a glance I thought it was going to be a S'more beer making video. So I stopped working on my project to watch the video to realize my error. I've had a German smoked beer once and had the same reaction y'all had ...not good and way to strong with the smoke flavor that completely dominated the pallet. Not as gross but simular to trying to drink cold tobacco juice laced beer. I am sure they're smoked beers that are really good, but not that one. I guess that batch you could cook with it , mix it with other beers to balance it out or just pour in down the drain. Making a S'mores beer could be an interesting challenge especially if you don't go full on desert beer by adding chocolate syrup, marshmallows and gram crackers to a stout, porter or bock style beer like some commercial breweries have already done. When maybe brew a milk stout with gram crackers, coco nibs and marshmallow root.
those cigarette buds stank your whole house ? :))
Looks a bit too hazy there.
All these anti smoke comments in the video lead me to believe you are a vegetarian.
You haven't made a good rauchbier then.......maybe beechwood would have been better
I made a terrible smoke beer! Less percentage of smoked malt next time (beech or cherry)
I understand and respect your dislike of peat smoke, but you're wrong.
LOL. All the more for you 🤓
You've piqued my interest.
When you said "at one point, all beers were smoked beers". And thought, "Of course!!!" you get smoked whisky, partly out of taste, partly out of necessity because of the peat, not only in Islay, but also Speyside make a few smoked whiskies which are completely different to the islands due to the flora and fauna which it's made of.
That said. I can't imagine it being any where close to a session beer. 1/3rd, maybe 1/2 at the most! It's like my first sour beer experience. The bartender said "what a taste?" I did, I liked it "so do you want a pint" "yes!" "really?" "umm yes".
Drinking a pint of lemon juice, is no fun.
I imagine this would be like smoking 20 Embassy after a sesh.
Going almost 100% cherry, just is'nt serious for the style, sorry...
Why not actually try to make a proper Rauchbier? Seems like you brewed this intentionally to be bad.
Now thats a bad, bad Video because you destroyed the beer from the very start. Why take so much smoke malt? Usually you take not more than 10-15% smoked malt or even less. Why brew a beer that you destroyed from the beginning? Poor effort