Yield: 6 gallons (22.7 L)
Recipes involving Rauch malt are suggested for all-grain or partial mash only. The amount of Rauch malt needed for a noticable flavor means a lot fo starch needs to be converted, and liquid Rauch malt extract is quite a rare find in most homebrew shops. However, considering Rauch malt has enough diastatic power to convert itself, partial mash is relatively easy.
- 8.5 lbs (3.85 kg) British Pale Ale Malt
- 1 lb (0.45 kg) Munich Malt
- 3 lbs (1.36 kg) Rauch Malt (beechwood smoked)
- 1 lb (0.45 kg) Crystal (40L)
- 1 lb (0.45 kg) Crystal (80L)
- 0.75 lb (340g) Chocolate Malt (350L)
- 0.5 lb (227g) Black Patent Malt (525L)
- 1.25 oz (35g) Kent Goldings 5% a.a. (60 min)
- 0.75 oz (21g) Willamette 5% a.a. (30 min)
- 0.75 oz (21g) Willamette 5% a.a. (15 min)
- 0.4 oz (11g) Kent Goldings 5% a.a. (0 min)
- 0.4 oz (11g) Willamette 5% a.a. (0 min)
- 2.5 packets or starter WLP001 California Ale, Wyeast 1056 American Ale, or Safale US-05
Original Gravity: 1.065
Boil Time: 60 minutes
Single infusion mash at 154°F for 60 minutes. Ferment at 67°F, carbonate to 2.3 volumes CO2.
If you’re lucky enough to find Rauch liquid malt extract.
Replace British Pale Ale Malt with 5.75 lbs pale liquid malt extract, replace Rauch malt with 2.25 lbs Rauch liquid malt extract, and replace munich malt with 0.75 lbs munich liquid malt extract. Also, if you are doing a partial boil (less than 7 gallons pre-boil) then consider adding more hops, or doing a late extract addition to increase hop utilization to achieve desired IBU.
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