New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 22 - Smoke-Flavored and Wood-Aged Beer => Topic started by: Brian_S on April 02, 2016, 11:32:16 AM
-
A typical bavarian hefe with a twist. I under-pitched the yeast based on research suggesting it might give a better banana flavour, the result however was a pretty good balance between banana and clove with the smoke in the background. If you want a smokier brew let it age a few weeks.
Recipe Specifications
--------------------
Batch Size (Gal): 16.00
Total Grain (Lbs): 30.75
Estimated OG: 1.055
Anticipated SRM: 7.4
Anticipated IBU: 14.5 IBUs
Wort Boil Time: 60 Minutes
Grain
------
18 lbs Malted wheat
12 lbs Weyermann Rauch malt
.75 lbs Malanoidin malt
Hops
------
1.75 oz Tettnanger (4.5%) @ 60 min
1.5 oz Tettnanger (4.5%) @ 15 min
Yeast
------
WB-06 (Underpitched @ 2/3 pack per 5 gallons)
Mash Schedule
--------------
Sacch Rest - 60 min @ 153F
Fermentation
--------------
Primary for 3 weeks @ 13C then straight to keg.
To be carbed a bit higher than your standard brew and drank young.
-
You can also get banana fermenting at 22. Lower temp would only bring clove. Jamil recommends fermenting 17 for a good mix of clove and banana.
I think the banana comes from cells reproduction, under pitch or high temp would do it.
-
That is a lot of rauch malt. sounds tasty tho. As a side note, anyone looking to use WB-06 should be areful to keep fermentation temps in check or the esters go into overdrive. Some find it quite unpleasant.
-
I fermented around 15C according to my temp probes and I wouldn't say it was a banana bomb....there seems to be alot of differing opinions on WB-06. More data is required.
P.S. Kyle there is no such thing as too much Rauch :) I did do a 100% rauch brew first, it was smokey but not REAL smokey, just nice. I may try to source Briess's cherry wood malt as its supposedly very smokey. After a few pints at the Schlenkerla brewery nothing is too smokey :) BUT I WANT IT TO BE!
Screw you Bamberg....what did you do to my palate.
B
-
I use Briess's cherry wood malt in my scottish beers about 1.5# per 10 gal. I like the smoke taste it gives, mostly when beer is a little on the warm side. I know it's a cheat but I like the taste.