Classic Rauchbier NHC06

Category 22: Smoke-Flavored and Wood-Aged Beer

Gold Medal NHC 2006

Sponsored by: Alaskan Brewing Co.

Jamil Zainasheff, Elk Grove, Calif., Classic Rauchbier, QUAFF
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Classic Rauchbier

Ingredients for 6 U.S. gallons (22.7 liters)

5.5       lb (2.49 kg) Pilsner malt

2          lb (0.9 kg) Munich malt

5          lb (2.27 kg) Bamberg smoked malt

0.25     lb (113 g) melanoidin malt

0.75     lb (340 g) 40° L crystal malt

0.75     lb (340 g) caramel Munich malt

1.3       oz (37 g) Hallertau pellet hops, 4.4% alpha acid (60 min.)

0.5       oz (14 g) Hallertau pellet hops, 4.4% alpha acid (20 min.)

White Labs WLP 838 Southern German lager yeast

Original Specific Gravity: 1.061

Final Specific Gravity: [Unknown]

Boiling Time: 90 minutes

Primary Fermentation: [Unknown]

Secondary Fermentation: [Unknown]

Directions

Mash grains at 154° F (68° C) for 60 minutes. Raise temperature to 168° F (76° C) and mash out for five minutes.

Judges' Comments

"Nice beer. Sweetness is almost too much. More smoke flavor would balance sweetness. More attenuation would reduce sweetness and possibly increase smoke perception."

"Nicely balanced effort. Base beer has a bit of a cloyingly sweet character-could use a bit more attenuation."