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April 2000
From using extract to smoking your own malt, we’ve got some hot tips for making great smoked beers. Plus, learn how to build a hopback, and brew up a batch of peat-smoked wee heavy.
In this issue
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recipeClassic Rauchbier
This is a Bamberg-style reddish lager, sweet and substantial like a Marzen, with the distinctive smokiness of a beechwood fire.
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recipePeat Smoked Wee Heavy
This is a big, rich, malty and strong brew – the smoke, although present, seems restrained compared to all the other flavors.
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recipeVermont Pub and Brewery’s Smoked Porter clone
Vermont Pub & Brewery smokes their own malts over apple, maple, and hickory woodchips to recreate this 17th century style robust ale. You can smoke your own malts, or buy rauchmalt as an alternative.
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articleMaibock
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articleHot Tips for Making Great Smoked Beers
From using extract to smoking your own malt, here’s how to do it.