Rolling Rauch NHC 2004

Paul Shick and Andy Craze,

Classic Rauchbier

for 10 U.S. gal (37.8 L)

Ingredients

            10.0     lb (4.54 kg) Weyermann smoked malt

            4.0       lb (1.81 kg) Weyermann Vienna malt

            5.0       lb (2.27 kg) Weissheimer Munich malt

            2.0       lb (0.9 kg) DWC caramel Munich malt

            1.0       oz (28 g) Mittelfruh pellet hops, 4.9% alpha acid (first wort)

            2.25     oz (64 g) Mittelfruh pellet hops, 4.9% alpha acid (60 min)

                        White Labs WLP 830 German lager yeast, 2 pints slurry

                        Forced CO2 to carbonate

Specifics

            •          Original specific gravity: 1.060

            •          Final specific gravity: 1.018

            •          Boiling time: 70 minutes

            •          Primary fermentation: 30 days at 50° F (10° C) in glass

            •          Secondary fermentation: 20 days at 45° F (7° C) in glass

            •          Tertiary fermentation: 120 days at 40° F (7° C) in steel

Directions

Mash grains using a decoction schedule: 25 minutes at 149° F (65° C), then take 4 gallon decoction, boil 15 minutes; raise main mash to 158° F (70° C) for 1 hour; then raise to 165° F (74° C) for 90 minutes.

Judges’ Comments

“Nice smoky flavor. Base beer is nicely done. Nice toasty notes. Well done.”

“A really nice beer! I like it on many levels. However, the smoke is just a bit too much. I can drink another. And I will!”