Jack Arandir
Well-Known Member
My brew club is hosting a smoked beer challenge next month. They gave me a pound of cherrywood smoked malt as an incentive. The only smoked beer I brewed was terrible, and I have almost no space for another beer, so I want as tiny a batch as practical. I'm thinking a 2 gal batch fermented in a keg with floating dip tube.
For style, I'm thinking a basic Rauchbier built off a Märzen base, rather than a more exotic style. I mostly brew lagers (Festbier is bubbling in the conical), so toss in some German malts and hops. I'll harvest some 34/70 from the Festbier to pitch in the Rauchbier. Since the conical is occupied, ferment in the garage in the mid 50s. A spunding valve will keep pressure up and esters down.
I've never done full volume BIAB, so I spec'd 70% efficiency. Ramp up the temp while steeping grains for a pseudo beta/alpha rest. Whatever. I don't expect it to be my best beer, or even very good at all. It's just to use up the grains and get something into the brewer's challenge. And to explore a style I've never tried. Thoughts?
EDIT: Took out the duplicate CaCl2.
For style, I'm thinking a basic Rauchbier built off a Märzen base, rather than a more exotic style. I mostly brew lagers (Festbier is bubbling in the conical), so toss in some German malts and hops. I'll harvest some 34/70 from the Festbier to pitch in the Rauchbier. Since the conical is occupied, ferment in the garage in the mid 50s. A spunding valve will keep pressure up and esters down.
I've never done full volume BIAB, so I spec'd 70% efficiency. Ramp up the temp while steeping grains for a pseudo beta/alpha rest. Whatever. I don't expect it to be my best beer, or even very good at all. It's just to use up the grains and get something into the brewer's challenge. And to explore a style I've never tried. Thoughts?
EDIT: Took out the duplicate CaCl2.
Last edited: