« on: November 16, 2010, 10:12:13 PM »
I'm a very seasoned veteran of rauchbier brewing. I've brewed it once and I used 25% Weyermann malt and 25% home-smoked malt with apple wood. Teh rest of the grain bill was Pils with maybe 5% carapils. Your hops look good, I think I used only a bittering addition of Hallertau. I brewed mine as a lager back in January and tapped the first keg in July.
Home smoking is easy if you have the equipment and patience. It took me 2 hours to poke about 1000 holes in an aluminum roasting pan, and then I had to maintain a very smoky fire with almost no heat.
But the results were far better than I expected. At our Oktoberfest it was the first keg finished, and we have very few friends that are not BMC drinkers but they loved the "burnt beer",.It was something none of them had ever experienced, not even my beer geek friends since the only smoked beer available here is Stone Smoked Porter