Feedback on a Rauchbier recipe

[WelshPaul]

Hi folks,
I thought I'd make good use of the excess smoked malt I have by making a rauchbier to be ready for summer/autumn. Please can you advise on the recipe below with any improvements if you have any.

23l batch

3kg Pilsner Malt
1kg Smoked Malt
400g Munich
200g CaraAroma

25g Hallertau Mittelfruh, 60 minutes
25g Hallertau Mittelfruh, 10 minutes

Safale US-05 yeast


Thanks

 

[ArmChair]

Hi folks,
I thought I'd make good use of the excess smoked malt I have by making a rauchbier to be ready for summer/autumn. Please can you advise on the recipe below with any improvements if you have any.

23l batch

3kg Pilsner Malt
1kg Smoked Malt
400g Munich
200g CaraAroma

25g Hallertau Mittelfruh, 60 minutes
25g Hallertau Mittelfruh, 10 minutes

Safale US-05 yeast


Thanks

I used 400g in a 26ltr batch last week and transferred to secondary today and the smoky aroma was really strong. this should be really smoky, if it was me I would add maybe another 25g ertau Mittelfruh, 5 minutes if you have any?

 

[zgoda]

What's the maltster? Weyermann rauchmalz quickly loses its smokiness, whereas Steinbach is really smoky, Schlenkerla style. Anyway I think 1 kg is not enough, I'd go with at least 50% Steinbach and 75-80% Weyermann.