Rauchbier/Smoked marzen idea

[alsch890]

Hi there,

My stock of Bamberg beers is running low so I started to plan a home-brewed Smoked Marzen. I am loosely looking at something around the Spezial/Schlenkerla marzen style.

So far I have this:

87.5% Weyermann Smoked
5% Melanoidin
5% carapils
2.5% Carafa II
----
Sladek @60 for 28 ibu
Saaz @15 for 7 ibu
total 35 ibu
----
Mangrove Jacks M76 Bavarian lager yeast

I am not sure about the carafa II, I do have some Caramunich II that I could sub it for and double the amount?
I have never used this yeast, I normally use Safbrew dry yeasts and have used S-189, S-23 and W34/70 before. I like the W34/70 best for a clean pils.

Any comments or suggestions?

Cheers!

 

[An Ankoù]

Schlenkerla will deliver up to 4 five-litre party kegs to the Czech Republic for 22€50 (to the UK for 25€50) and each keg is 14€50.
I'll be ordering a set for Christmas consumption as I won't have any smokebeer ready.
Here's the recipe I put together:
I see from my records that I haven't made any since December 2018. This is no doubt due to a Bavarian couple, who some to stay with us when they can, bringing me party kegs of the real stuff: I still worked in all sorts of units then and the recipe is for 5 imp. gallons.
Soft Water. The dark malts will sufficiently lower the pH. OG 1052, 30 IBUs
6 lb Pislner malt
6 lb Rauchmalz
(originally) 10 oz Carafa Special #3 (but in my last recipe I changed it to) 5 oz Carafa Special #3 and 5 oz Carafa Special #1.
Bittered with Magnum hops to 30 IBUs. No late hops
I prefer to use Saflager W-34/70

(I changed the dark malts bill as my beer was darker than the original. It tastes more like the proper stuff, but it's still a bit darker).

If you want to use the recipe and have difficulty converting pounds and ounces and gallons, I'll be happy to do it for you if you let me know.

 

[strange-steve]

I am not sure about the carafa II, I do have some Caramunich II that I could sub it for and double the amount?

I think carafa is a roasted malt whereas Caramunich is a crystal malt, so not a good sub. Chocolate malt might be better if you have it.

 

[An Ankoù]

As I understand it, Carafa 1 is dehusked chocolate malt, Carafa 3 is dehusked black malt and Carafa 2 is something in between.
Removing the husks before roasting makes for a more mellow roast without as much acridity.

 

[strange-steve]

As I understand it, Carafa 1 is dehusked chocolate malt, Carafa 3 is dehusked black malt and Carafa 2 is something in between.
Removing the husks before roasting makes for a more mellow roast without as much acridity.

There's carafa and there's carafa special, it's the special version that is dehusked. But to confuse matters, I think most people mean carafa special when they talk about carafa

 

[phillc]

I think carafa is a roasted malt whereas Caramunich is a crystal malt, so not a good sub. Chocolate malt might be better if you have it.

Yes, but not quite your standard crystal malt.

Good for dark beers and adding colour.

There's also Weyermann's Caramuench 200 and Caraaroma, which are darker still.

And to confuse things more, Stamag make a Caramalt Dark, which is somewhere in between.

They all add a caramel (as expected) sweetness to the beer as well as colour. Best used sparingly.

I'm going to try some of the Stamag Caramalt Dark this weekend in a Dunkelweizen.

 

[alsch890]

As I understand it, Carafa 1 is dehusked chocolate malt, Carafa 3 is dehusked black malt and Carafa 2 is something in between.
Removing the husks before roasting makes for a more mellow roast without as much acridity.

I actually didn't know this but it makes a lot of sense. I thought carafa II was more chocolate and carafa III black. But last time I got both there was very little difference. I'll get a I and III next time and compare them.