Mostly Extract Rauchbier
5 gallons; OG = 1.054; FG = 1.013; SRM = 28; IBU = 30; ABV = approx. 5.3%
- 6.0 lbs. Bierkeller or Weyermann amber extract
- 1.0 lbs. Coopers, John Bull or Alexander’s stout extract
- 3.0 lbs. Weyermann smoked malt (2–3.5° L)
- 6.7 AAU German noble hops, such as Hallertauer or Tettnanger (bittering) (1.5 oz. of 4.5% alpha acid)
- 0.75 oz. German noble hops, such as Hallertauer or Tettnanger (flavor)
- 0.75 oz. German noble hops, such as Hallertauer or Tettnanger (aroma)
- 2 packages of Wyeast 2206 (Bavarian Lager) or White Labs WLP830 (German Lager)
- 1 cup DME or corn sugar (for bottling)
Step by Step:
Divide the three pounds of unmilled, whole-kernel, Weyermann smoked malt roughly into two portions and place each into a muslin bag. Immerse both bags in about three gallons of cold water. If you do not have muslin bags, you can also just pour the whole kernels of smoked malt into the water.
In either case, heat the water slowly, to about 170–190° F. Turn off the heat and let the grain steep for about half an hour. If you used bags, lift them and rinse them with four to five cups of cold water. If you steeped the grain loosely in the water, pour the grain broth through a fine sieve or strainer to separate the liquor from the debris.
Add the extract, stir, and bring the three gallons of water a boil. Boil the wort for 60 minutes. Add the bittering hops at the beginning of the boil, the flavor hops about 30 minutes before shut-down, and the aroma hops about 15 minutes before shut-down.
Cool the wort, siphon to your fermenter and aerate. From this point, follow the fermentation, lagering and packaging directions as outlined in the all-grain recipes.