Smocadh (Bamberg-Style Rauchbier)
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.014
IBU = 24 SRM = 18 ABV = 7.1%
Ingredients
7.3 lbs. (3.3 kg) Weyermann Beech Smoked Barley malt
3 lbs. (1.3 kg) Munich malt
1 lb. (0.45 kg) Dingemans Special B® malt
1 lb. (0.45 kg) Weyermann Caramunich® Type II malt
0.5 lb. (0.23 kg) aromatic malt
0.5 lb. (0.23 kg) dextrin malt
0.5 lb. (0.23 kg) Simpsons Golden Naked Oats
0.5 lb. (0.23 kg) lactose
6 AAU Chinook hops (30 min.) (0.5 oz./14 g at 12% alpha acids)
4 AAU Centennial hops (15 min.) (0.5 oz./14 g at 8% alpha acids)
3.5 AAU Challenger hops (5 min.) (0.5 oz./14 g at 7% alpha acids)
1 Whirlfloc tablet (15 min.)
1.5 tsp. Wyeast yeast nutrient (15 min.)
Omega Lutra® Kveik (OYL-071) or your favorite kveik yeast strain
3⁄4 cup corn sugar (if priming)
Step by Step
Shoot for a mash pH of 5.4 and use a balanced water profile. Mash in at 150 °F (66 °C) and hold for 30 minutes. Sparge and draw off 7.5 gallons (28 L) to the boil kettle.
Boil for 30 minutes, adding the hops at the beginning of the boil. Add Whirlfloc and yeast nutrient in the last 15 minutes of the boil. Cool the remaining wort down to at least 100 °F (38 °C) and transfer to the fermenter. Pitch yeast and ferment anywhere around 90 °F (32 °C). When fermentation is complete, bottle condition or keg and force carbonate.
