[allenhuerta]

I know I'm not going to get a straight answer but I'm asking anyway!!

I want to brew a Rauchbier (don't forget to check out the Podcast This Week in Rauchbier) so I pulled out a few books. Brewing Classic Styles and Smoked Beers. The recipes are fairly similar. Jamil Z/John Palmer use Pilsner, Munich, & Rauchmalt and Ray Daniels/Geoffrey Larson use Munich and Rauchmalt.

I know some people use 100% Munich in some beers but I'm wondering if the Pilsner malt would be necessary at all.. I don't doubt either recipe would make a good beer but just trying to think of what I'm going to do. Hmm...

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[dmtaylor]

I like the idea of some pilsner malt in a rauchbier. Go for it. A third of each would probably make a great version.

[allenhuerta]

A third of each I like there your head is at! I could adjust the smoke from there and not have a crazy blast initially.

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[denny]

It depends on your model.  IIRC, Shlenkerla refers to theirs as a smoked Marzen.

[allenhuerta]

If I could recreate their beer, it would get into the rotation fairly regularly.

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