Beer Recipe of the Week: Bamberg Rauch Hellerbock

This recipe was located in the Zymurgy January/February edition 2009 (page 30)

This recipe won a silver medal in 2008 Great American Beer Festival Pro-Am Competition. The recipe was created by Lyle C. Brown and brewed with Starr Hill Brewery in Charlottesville, VA. After a trip to Bamberg, Germany, Lyle had the idea of creating a Heller Bock made with authentic Rauch malt. Heller Bock is traditionally a malty German beer with slight hop character. Rauchbier, or smoke beer, holds roots in Bamberg, Germany. Drying malt over open flames lends a smokiness to the malt which can be tasted directly in the beer. There are still some breweries in Bamberg, Germany producing Rauchbier. The combination of the two paid off for Lyle C. Brown. Give this recipe a shot today!

All Grain Recipe

Ingredients for 5 gallons (19 L)

9.6 lb (4.35 kg)	Rauchmalz (Weyermann)
1.6 lb (.72 kg)	Light Munich malt (Weyermann)
.8 lb (363 g)	CaraHell malt (Weyermann)
.4 lb (181 g)	Malted wheat
1 oz (28 g)	Hallertauer hops, 4.2% aplha acid (90 min)
1.2 oz (34 g)	Hallertauer hops, 4.2% aplha acid (45 min)
1 oz (28 g)	Hallertauer hops, 4.2% aplha acid (15 min)
1 tube	WLP830 German Lager yeast

Original Specific Gravity: 1.065
Final Specific Gravity: 1.012

Directions

Mash in for a first rest at 152F (67°C) for 15 minutes. Raise to 157°F (69°C) for an additional 30 minutes. Ferment at lager fermentation temperatures for three to four days. Raise the temperature 3°F to 5°F for three days (diacetyl rest), then drop to about 45°F (8°C) for two days (crash clear). Rack to secondary and hold at 36°F (2°C) for two days. This beer benefits from additional cold storage time as low as 32°F (0°C), but is basically ready in about three weeks, depending on your yeast.

Note:

Due to the large portion of smoked malt used, this recipe cannot be reproduced with extracts

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