A Dark And Smoky beer…

Mysterious. Intense. Smooth. Three characteristics that I aspire to, in my personal life and in my beer. Well, in my beer, anyway. I fall in love with beers that exceed expectations, that take conventional and add another layer of complexity, a twist, an unexpected element.

One beer that is a bit hard to find these days, at least in my neck of the woods, is a true German Schwarzbier. There are dark lagers, but usually they are malty-sweet Munich Dunkels or just generic “dark lagers”… A Schwarzbier is the dark equivalent of a pilsner, crisp, hoppy, less full-bodied than the Munich style. Don’t get me wrong, I love the Munichs, both Hell and Dunkel, but sometimes the Schwarzbier is what I crave.

I also love the flavor of smoke in foods, and in beverages. I’ve been known to enjoy a peaty single malt Scotch from time to time – the peatier the better – and often brew with a little peat- or beechwood-smoked malt. I have made my own smoked malt a couple of times, using my own maple and apple wood. Smoked malts can be overwhelming, not for the faint of heart. Used in moderation, though, they add a nice touch, a nice twist, to a more conventional style.

As I was debating what to brew next, leaning towards a Schwarzbier, my son decided to brew a Rauchbier, shooting for a traditional heavily smoked amber lager. I talked him down from 50/50 smoked malt/Munich malt to a more moderate 20% rauchmalt and 80% pilsner and specialty grains. But of course that discussion led me to decide to add a little rauchmalt to my schwarzbier.

Dark brown to nearly black, with a strong but not overwhelming smoky flavor, this brew walks the fine line between a smooth stout and a Scotch ale. Since it’s fermented as a lager, it is very clean and crisp. The hops are mainly in the background, giving the beer a deep bitterness and not much hop aroma. At nearly 6% abv, this is a substantial brew.

Dark & Smoky Schwarz-Rauchbier

5 gallons, all grain

Ingredients:

  • 7 lbs. Weyermann Bohemian Pilsner malt
  • 2 lbs. Weyermann Rauchmalt
  • 1/2 lb. Weyermann Carafa I malt
  • 1/2 lb. roasted barley
  • 1 oz. Stirling hop pellets
  • 1 oz. Tettnanger hop pellets
  • White Labs German Lager yeast (WLP830)
  • 3/4 cup corn sugar (for priming)

Procedure:

Crush grains. Heat 13 quarts water to 162°F. Mash in and hold 90 minutes @ 150°F. Heat another 15 quarts water to 170°F. Begin runoff and sparge, collecting 25 quarts sweet wort. Bring to a boil, add Stirling hops and 1/2 oz. of the Tettnanger hops. Boil 40 minutes, add 1/4 oz. Tettnanger hops. Boil 18 minutes, add remaining 1/4 oz. Tettnanger hops, boil 2 minutes (60 total) and remove from heat. Chill to 80°F, take a hydrometer reading. Pitch yeast, seal and ferment at 55 – 60° for 7 to 10 days. Rack to secondary, condition at 40°F for three to four weeks. Prime with corn sugar, bottle and age cold (35 – 38°F) for six weeks.

OG: 1060

IBU’s: 39

Notes on ingredients:

Grains:There are both domestic and imported versions of beechwood smoked malt – the imported, from Bamberg, Germany is almost always labeled “rauchmalt”. The domestic version (available from Brewcraft) seems less intensely smoky to me.

I have been using Carafa malts instead of chocolate and black, recently. I find that the Carafa malts (which are dehusked before roasting) are much less tannic/bitter. They come in at least three different color ranges, this brew used the lightest of the three (“only” 300° or so Lovibond).

Hops: Stirling is a North American-grown cross between Saaz and Hallertauer, it has a woody and pineapple-like aroma, and at 7% aa is a nice choice for bittering German-style lagers.

Yeast: The German Lager strain is among the most neutral lager yeasts available; this beer is already complex enough without the addition of a strong, distinctive yeast profile.

PS: Just realized that my last post seems to have never uploaded correctly – two weeks ago I brewed a Bohemian-style Pilsner, and apparently failed to publish the story, etc. SO here is the recipe, at least!

Riley’s Czech Pils

5 gallons, all grain

Ingredients:

  • 7 lbs. Weyermann Bohemian Pilsner malt
  • 1 lb. cara-pils malt
  • 1 lb. Vienna malt
  • 3 oz. Saaz hop pellets
  • White Labs Budejovice Pilsner Lager yeast (WLP802)
  • 3/4 cup corn sugar (for priming)

Procedure:

Crush grains. Heat 13 quarts water to 167°F. Mash in grains, hold 60 minutes at 154°F. Heat another 15 quarts water to 170. Begin runoff and sparge, collecting 25 quarts sweet wort. Bring to boil, add 1-1/2 oz. Saaz hops. Boil 45 minutes, add 1/2 oz. Saaz. Boil another 15 minutes, add another 1/2 oz. Saaz. Boil 30 minutes (90 total), add last 1/2 oz. Saaz, remove from heat. Chill to 80°F, take a hydrometer reading. Pitch yeast, seal and ferment at 58 – 60°F for 8 to 10 days. Rack to secondary, condition at 40°F for four to six weeks. Prime with corn sugar, bottle and age cold (35°F) for six weeks.

OG: 1056

IBU’s: 41

With that, thank you for your support, your questions, your comments in 2010. It has been a fantastic year for me as the Home Brew Guru, and I look forward to 2011! Happy New Year!

One Reply to “A Dark And Smoky beer…”

  1. Thanks for reposting the Czech pilsner recipe. I’m planning to do one in the next month or two and this has a few tweaks on my previous recipe. Can’t wait to try it.

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