Brewed Horst Dornbusch's Racubier couple of months ago. Hoped to achieve the bacon flavor he described in his article. However, although there is a slight smokey flavor, the predominant one is citrus.
A friend, who has been to Bamberg and tasted rauchbier, said that it had a flavor or smoked ham.
Smoked ham, bacon is a long way from what I am experiencing. Would like to brew another batch but do not want to duplicate what I have done. The only change I made to his recipe was to brew 10 gallons. Used a Bavarian lager yeast, Wyeast 2206.
Any ideas would be great. Thanks.