Beer Forum

Hey All,

I've been contemplating doing a rauchbier or a smoked marzen (I can't get enough of Schlenkerla's Marzen). However, I don't have the equipment to do AG yet, so I was considering doing a beer and use the rauch malt as a steeping grain. With the smoked flavor come through from a 20 min steep? How much rauch malt did you use? Has anyone had any luck with this concept?

Thanks! I might just give it a try and see what comes out - the long ferment and lagering time before first taste will drive me a little nuts.

-Okt

You'll want to at least do a mini-mash with Rauchmalt, like 2-3 pounds worth in a grain bag... to get to Schlenkerla-level smokiness (one of my all time fav's as well... the Ur-Bock especially, which I buy by the case) you'll need to use a 100% Rauchmalt base (of the 80+% of your total grain bill) when you get to the wonderous place called All-grainland

Nate Diggler wrote: do a mini-mash with Rauchmalt, like 2-3 pounds worth in a grain bag

Nate, what temp did you / would you mash at?

-Okt

I use to steep/mini-mash at ~150F for 30 min

Oktober wrote:

Nate Diggler wrote: do a mini-mash with Rauchmalt, like 2-3 pounds worth in a grain bag

Nate, what temp did you / would you mash at?

-Okt

Thanks Nate.

-Okt

You could try a countertop partial mash. Check out this 2006 article in BYO: http://byo.com/component/resource/article/511-countertop-partial-mashing. I did that for a few batches and the step from there to all grain was pretty easy. You can get all of the equipment for about $10 and mash up to 4lbs of grain in a 2 gallon cooler. I used to use cheap 5-gallon paint strainer bag from home depot for the grain bag.