Over the last few years I've brewed a number of smoked beers, including two or three rauchbiers. In the past I've used a healthy portion of smoked malt (usually Weyermann); various Munich, Vienna, and Pilsner malts; with a pound or less of CaraMunich or similar type malts, and maybe some melanoidin, aromatic, biscuit, etc. for complexity and balance; but for this year's recipe I thought I'd mix it up a bit.
OG 1.054, FG 1.014, 5.3% ABV, 13 SRM
75% Best Smoked Malt
17% Melanoidin malt
8% CaraMunich III
25 IBU Hallertauer Mittelfrueh at 60 min
Fermentis S-189
Mash @ 152, boil 90 minutes, ferment @ 54, ramping up to 65-70 for a couple days, then lagering in keg for a couple months.
I like a lot of smoke in my smoked beers (don't be a wimp!), and to that end I've decided on Bestmalz (if I can find it) based on various threads claiming a greater smoke presence over Weyermann. I generally prefer simple grain bills to long lists, so I'm curious how simple I can go. I've also thought about building a non-smoked grain bill and smoking 75-100% of the grain myself -- I had great results with my home-smoked porter last year for which I smoked everything but the roasted malts.
My main concerns with the above recipe are:
1) Will that much melanoidin be harsh; should I go with something like aromatic?
2) Will I get the malt complexity/richness required for this style?
3) Will there be enough malt presence to counter all that smoke?
Feedback much appreciated.
OG 1.054, FG 1.014, 5.3% ABV, 13 SRM
75% Best Smoked Malt
17% Melanoidin malt
8% CaraMunich III
25 IBU Hallertauer Mittelfrueh at 60 min
Fermentis S-189
Mash @ 152, boil 90 minutes, ferment @ 54, ramping up to 65-70 for a couple days, then lagering in keg for a couple months.
I like a lot of smoke in my smoked beers (don't be a wimp!), and to that end I've decided on Bestmalz (if I can find it) based on various threads claiming a greater smoke presence over Weyermann. I generally prefer simple grain bills to long lists, so I'm curious how simple I can go. I've also thought about building a non-smoked grain bill and smoking 75-100% of the grain myself -- I had great results with my home-smoked porter last year for which I smoked everything but the roasted malts.
My main concerns with the above recipe are:
1) Will that much melanoidin be harsh; should I go with something like aromatic?
2) Will I get the malt complexity/richness required for this style?
3) Will there be enough malt presence to counter all that smoke?
Feedback much appreciated.