Great Basin Brewing Co.’s Smoke Creek Rauchbier clone
A dark rauchbier brewed by Great Basin Brewing out of Sparks, Nevada which won gold medal at the 2006 GABF. If you don’t want to smoke your own malts, they can be purchased, but smoking your own malts can be a fun endeavor.
Smoke Creek Rauchbier clone
(Great Basin Brewing Co., NV)
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.016
IBU = 18 SRM = 24 ABV = 5.0%
For tips on how to smoke your own rauchmalz, visit this article
Ingredients
2.0 lbs. (0.91 kg) Weyermann rauchmalz (smoked malt)
2.0 lbs. (0.91 kg) Weyermann Pilsner malt (home smoked)
2.0 lbs. (0.91 kg) Weyermann Munich Type 2 malt (home smoked)
2.0 lbs. (0.91 kg) Weyermann Munich Type 1 malt
1.0 lb. (0.45 kg) Weyermann Pilsner malt
10 oz. (0.28 kg) Weyermann CaraMunich Type 2® malt
8 oz. (0.23 kg) Weyermann dehusked Carafa Type 2® malt
4.75 AAU Northern Brewer hops (90 min.) (0.52 oz./15 g of 9% alpha acids)
0.5 oz. (14 g) Hallertau hops (0 min.)
Wyeast 2124 (Bavarian Lager)
1.0 cup corn sugar (for priming)
Step by Step
Infusion mash at 153–154 °F (67–68 °C) for 45 minutes. Sparge with water up to 165 °F (74 °C). Ferment at 52 °F (11 °C) until finished. Two-day diacetyl rest at 62 °F (17 °C). Lager at 32 °F (0 °C) for at least one month.
