Author Topic: Competition Rauchbier  (Read 671 times)

Offline JFMBearcat

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Competition Rauchbier
« on: June 14, 2017, 04:06:05 PM »
Hi all, I compete only once a year and I like entering styles I have never won a medal in. Last year I brewed my first rauchbier and it turned out great. I have the grain bill mixed and ready for a brew next week and I'd like to enter it in our local competition this year.

My grain bill is basically 50/50 split of Weyerman smoked malt and about an even mix of vienna/pils/munich. I'm starting to wonder how a rauchbier will do in competition when it's only 50% smoked malt? Do rauchbiers need to be close to 100% smoked malt to do well in competition? I am ok with re-buying the grain if you all think so. Thanks and cheers!

Offline jeffy

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Re: Competition Rauchbier
« Reply #1 on: June 14, 2017, 05:49:11 PM »
I can say from lots of experience that "it depends on the judge and what order your beer is in the queue."  Personally, I find half smoked malt in a traditional rauchbier too smokey to win competitions, but a different competition on a different day may change everything.  Don't be disappointed enough not to enter it more than once.  I had one in a competition that said, "seriously misses style" and then take a best of show in the very next competition.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline brewinhard

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Re: Competition Rauchbier
« Reply #2 on: June 14, 2017, 06:05:41 PM »
I also think a lot of it can tend to be based on the age of the rauch malt you are using. Fresher batches tend towards more depth of smoke character while older batches can fade in aroma and flavor.

Offline zwiller

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Re: Competition Rauchbier
« Reply #3 on: June 14, 2017, 07:10:57 PM »
Not a rauchbier fan but I have a buddy that has taken some medals with his and he believes the key it to smoke yer own.  No idea about percentages but I guess 10-20%. 
Sam
Sandusky, OH

Offline santoch

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Re: Competition Rauchbier
« Reply #4 on: June 15, 2017, 02:24:22 AM »
I also think a lot of it can tend to be based on the age of the rauch malt you are using. Fresher batches tend towards more depth of smoke character while older batches can fade in aroma and flavor.

All good advice above, but especially this ^^^
Mt. Si Brewing Society
Washington Homebrewer's Association (WAHA)
BJCP GM3/Mead Judge