You put rauchmalt in THAT?!

[PseudoChef]

Our club made all smoked beers for NHC 2008. We had a smoked Dunkelweizen, smoked APA, smoked IPA, smoked Belgian PA, smoked porter, and a spruce smoked stout. A mix of ordinary and weird. I personally thought the smoked APA was the best, as odd a combo as it sounds.

[nathan]

I've done smoked porter, marzen, amber lager, and hefeweizen (50% rauch, 50% wheat).

Smoke em if you got em!

[Chupa LaHomebrew]

I did a beer inspired by schlenkerla helles and I used 17% rauchmalt. It was great. I could see going up to 20% and still getting a pretty subtle effect. Feel free to use the recipe, I think it would probably turn out a nice blond ale if you used an ale yeast. It's on my blog, I think the only lager recipe I posted.

[Phil]

I did a beer inspired by schlenkerla helles and I used 17% rauchmalt. It was great. I could see going up to 20% and still getting a pretty subtle effect. Feel free to use the recipe, I think it would probably turn out a nice blond ale if you used an ale yeast. It's on my blog, I think the only lager recipe I posted.

Cool man. So you think just a clean ale yeast like 001?

[Chupa LaHomebrew]

I think it could be good with 001. I also really liked the idea of a bitter, or I could see an amber ale. I'd probably just stay away from hoppy beers.

[oblivious]

Hi all

Anyone got a good suggestion as to the percentage of Rauch malt in a hefe to give it a nice background smokiness?

That

[blipiddybrew]

Hi all

Anyone got a good suggestion as to the percentage of Rauch malt in a hefe to give it a nice background smokiness?

That

I used 50% weyermann smoked malt and 50% wheat malt in a smoked weissbier. fermented low, about 64.

[oblivious]

Hi all

Anyone got a good suggestion as to the percentage of Rauch malt in a hefe to give it a nice background smokiness?

That

I used 50% weyermann smoked malt and 50% wheat malt in a smoked weissbier. fermented low, about 64.

Was it very smokey?