Now You’re Smoking
As with many homebrew experiments, it is best to start at the low end of the measure and with a familiar recipe. Since rauchmalz is base malt, it needs to be mashed, so if extract is part of your brewing protocol, a mini or side mash will be necessary. Be mindful of your hop strategy, as some American hops, especially at high rates, might detract a bit from profile. Smoked beers are best kept in balance in that respect.
Another option is peated malt. It is the same as that used in the production of Scotch whiskey, and can be purchased through homebrew outlets. The smoky, and phenol, character is extremely robust and much rougher than that of German rauchmalz. It should be used with great restraint, and is best in ales like porter and Scotch where a background character is preferred. Start with two percent of the grist and work from there. Peat malt is also a base malt, but at the level it is being used, a mash probably isn’t necessary and it can be steeped along with specialty grains.
OK, I know what some of you are wondering: “I have a smoker, can I smoke my own?” The answer is a resounding “damn straight!” In fact, there was a time when home malt curing was as much a part of the homestead as baking bread. There are a few considerations, but nothing terribly complicated. In general, think hard about the type of wood you plan to use, as they are as different as malt or hops. Milder types like beech, maple or apple would probably sit well in a beer, though there is no reason that oak, hickory or even mesquite can’t be used.
Either wet or dry malt can be used. Moistened malt will absorb the smoke a little better, but will need to be dried afterwards to prevent spoilage. A 15-minute soak in distilled, spring or well water should do the trick (avoid chlorinated water). As with food, long, slow, low-temperature smoking over a couple of hours or more should work the best. Recall that base malts are usually kilned at 200° F or below. Smoke enough for a few batches. Home-smoked base malts and subsequent toasting for authentic brown ale or porter would be a stellar way to capture a bit of Olde London.
I think I need to build a fire, pronto.
I love Schlenkerla Rauchbier. I have found in the US, including Montgomery County, MD, which controls all beer, wine, and liquor in the country.
I first tasted Schlenkerla on draft in a gasthaus across from the Domriter church in Bamberg. There you can enjoy the brew along with a meter long bratwurst heaped with sauerkraut.
I stumbled upon the beer at our local pub in Wheaton MD, where it went for $9 a bottle. Blob’s Park nearby in Jessup, MD. This is a Bavarian beer garden and dance hall. It was originally owned by a German named Max Blob, who brought his German friends down from Baltimore to enjoy a taste of the old country.
I found it at Kahn’s in Indianapolis IN. Now I reade about it here. I had no idea anyone else in the US even knew about Schlenkerla and now I see you are comparing it with other brands, and with styles other than the original märzen.
Many thanks for the information you have presented here. I will be a regular visitor.