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Rauchbier


Classification: smoked beer, rauchbier, extract

Source: John Brown (jcb@homxb.att.com) Issue #922, 7/14/92


When I bottled I tasted the SG sample and whew boy was it smoky. The smoke has subsided a bit in the bottle enough so that next time I might consider smoking the grains longer or adding another pound.

Ingredients:

Procedure:

The pale malt and crystal malt is soaked and then smoked over hickory for about 30 minutes. (See the 2nd version of Papazian's book for an all-grain recipe.)