Rauchbier (Awesome Atavism)
Awesome Atavism
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.015
IBU = 20 SRM = 13 ABV = 5.8%
Ingredients
9.75 lbs. (4.4 kg) Weyermann rauchmalz
2.0 lbs. (0.91 kg) Weyermann Munich Type II malt (8.5 °L)
0.5 lbs. (0.23 kg) Caramunich® III malt (55 °L)
2 oz. (57 g) Carafa® I malt (350 °L)
5.5 AAU Hallertau Hersbrücker hops (60 min) (2.2 oz./62 g of 2.5% alpha acids)
1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Oktoberfest/Märzen) yeast (4 qts./~4 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
In your kettle, heat 3.9 gallons (15 L) of strike water to 142 °F (61 °C) and mash in at 131 °F (55 °C). Pull a 1.5-gallon (5.8-L) decoction and boil it for 30 minutes. (Option: Add a pinch of calcium to the decoction boil.) Return decoction to main mash and heat mash to 158 °F (70 °C). Rest for 30 minutes. Transfer to lauter tun and add boiling water to raise temperature to 168 °F (76 °C). \
Recirculate for 20 minutes and collect about 6.5 gallons (25 L) of wort. Boil for 90 minutes, adding hops and Irish moss at times specified in ingredient list. Ferment at 54 °F (12 °C).
Written by BYO Staff
The biggest trick to making a good rauchbier is getting a clean smoke
character, one in which chlorine compounds from your water don’t react
with the smoky phenols to make odd flavors and aromas. To avoid this,
carbon filter your water and — because carbon filtration may not remove
all the chlorine compounds in your water — treat your brewing liquor
with one crushed Campden tablet per 20 gallons (76 L).