PTQ Barbecue Rauchbier

ABV: 6%

OG: 1.070 (17.1°P)

FG: 1.025 (6.3°P)

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The following beer recipe is featured in the July/August 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Peter Terzian of the Brandon Bootleggers Homebrew club.

A homebrew club in the next county to the north opened up its combination fundraiser and competition to other clubs in the area. One of our members had entered it last year and told us about it at a meeting. This year, three members of the Brandon Bootleggers Homebrew Club entered beers.

The competition is called the Iron Homebrewer, maybe because you need an iron gut to drink some of the concoctions that brewers come up with. Each entrant gets a randomly drawn unusual ingredient—I was assigned the best ingredient: barbecue sauce! What better base beer for this ingredient than rauchbier?

The challenge would be to develop a recipe with gentle smoke flavor and the right amount of sauce. My beer must have worked because I received many positive comments, such as “I could drink this all afternoon while I’m grilling” and “This is the best beer you’ve ever brewed!”

I only made 3 gallons because I didn’t want to waste a lot of time and ingredients on a beer that I might have to throw out. Turns out I didn’t make enough! We blew the keg before the event was over, and it was judged in the top 5 of 25 beers!

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The following beer recipe is featured in the July/August 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Peter Terzian of the Brandon Bootleggers Homebrew club.

A homebrew club in the next county to the north opened up its combination fundraiser and competition to other clubs in the area. One of our members had entered it last year and told us about it at a meeting. This year, three members of the Brandon Bootleggers Homebrew Club entered beers.

The competition is called the Iron Homebrewer, maybe because you need an iron gut to drink some of the concoctions that brewers come up with. Each entrant gets a randomly drawn unusual ingredient—I was assigned the best ingredient: barbecue sauce! What better base beer for this ingredient than rauchbier?

The challenge would be to develop a recipe with gentle smoke flavor and the right amount of sauce. My beer must have worked because I received many positive comments, such as “I could drink this all afternoon while I’m grilling” and “This is the best beer you’ve ever brewed!”

I only made 3 gallons because I didn’t want to waste a lot of time and ingredients on a beer that I might have to throw out. Turns out I didn’t make enough! We blew the keg before the event was over, and it was judged in the top 5 of 25 beers!

Ingredients:

  • MALTS
  • 3.3 lb. (1.5 kg) wheat liquid malt extract (1 can)
  • 8 oz. (227 g) smoked malt
  • 8 oz. (227 g) pale malt
  • HOPS
  • 0.5 oz. (14 g) Willamette @ 60 min
  • 0.5 oz. (14 g) Cluster @ 30 min
  • YEAST
  • Fermentis SafAle S-04
  • ADDITIONAL ITEMS
  • 1 cup (237 mL) boiling water
  • 1/2 cup (118 mL) Sonny’s Original Barbecue Sauce

Specifications:

Yield: 3 US gal (11.4 L)

Original Gravity: 1.070 (17.1°P)

Final Gravity: 1.025 (6.3°P)

ABV: 6%

Directions:

Steep grains for 20 minutes in hot water. Add malt extract, bring to a boil, and add hops as indicated. Ferment to completion. At packaging, dissolve barbecue sauce in boiling water and add to keg or bottling bucket.


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