I brewed a Rauchbier to serve in Glasgow on the 30th. The recipe is here. I went with a fairly restrained one third of the grist Rauchmalz. The stuff is the genuine Weyermann Beechwood smoked malt from Bamberg which you simply could not do without when making this beer. The hops are Northern Brewer and Hallertau Hersbrucker.
The mash smelled amazing. A good amount of smoke flavour carried through into the wort but it wasn’t overpowering. I wonder how smoky it will end up. As far as I’m concerned, the smokier the better, but I want other people to enjoy this one too so it should be fairly restrained.
Here’s a collection of random end of brewday clips. I pitched in some Czech Budejovice yeast which is either Budvar or Pivovar yeast. There is no better lager yeast in my opinion. It gets the job done quickly and reliably with a very clean flavour and no diacetyl. It is a bit of a sulphur producer but this dissipates quickly. I finished off the day with a few of my single hop (Columbus) IPAs. Still a little green. Still very orangey/piney.