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Recipe of the Week: Smoke Screen

Mmmmm, smoke-flavored beers. It seems like most smoked beers just don't have enough of that campfire punch, but fear not, for we have a saving grace. Smoke Screen is a classic Rauchbier with a decoction mash, so this one's for all-grainers only. This recipe is by Randy Scorby of Baker City, Ore. Randy is a member of Good Libations and the 2011 NHC Homebrewer of the Year.

Ingredients for 5 U.S. gallons (18.93 L)

6.9 lb (3.13 kg) Weyermann Rauch malt
1.1 lb (498 g) Weyermann Pilsner malt
1.0 lb (454 g) Weyermann Munich II malt
0.7 lb (317 g) 51L caramel-Vienna malt
0.1 lb (45 g) Carafa II malt
2.0 oz (57 g) Tettnang hops, 4% a.a. (60 min)
0.3 oz (8.5 g) Tettnang hops, 4% a.a. (5 min)
Wyeast No. 2633 Octoberfest lager yeast blend starter
0.5 tsp yeast nutrient (15 min)
2.5 vol. forced CO2 to carbonate

Statistics

Original Specific Gravity: 1.057
Final Specific Gravity: 1.013
Boiling Time: 90 minutes
IBUs: 27
SRM: 12
Primary Fermentation: 48 days at 48° F (9°C)

Directions

Single decoction mash schedule. Mash in at 122°F (50°C), hold for 10 minutes. Pull a thick decoction and hold at 154°F (68°C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154°F (68°C) for 40 minutes or until conversion is achieved. Sparge with 168°F (76°C) water.