Brew Day, Batch 365: Rauchbier

Because Mrs. C. says we'd better not run out, as barbecue season approaches. Can't argue with that. Especially considering how hard we are hitting the last keg of batch 349; it won't hold out much longer. Now that I've made one batch with the current 'crop' of rauchmalt, I can dial in the recipe a bit. 349 turned out pretty much as expected, dark gold to light amber color, malty like a Marzen, and moderately smoky.

We are tweaking it just a bit today, boosting the rauchmalt from 67% to 72%, and shifting the balance of the Munich malt toward the darker Type 2. This should deepen the color only a tad, but give us a little more of the intense caramelly melanoidin flavors. Hops are in a supporting role only, 24 BU from Crystal and Mt. Hood. As is often the case, the esteemed Wyeast 2308 Munich yeast will do the actual work.

The Key Ingredient

Looking forward to enjoying this out back with some smoked cheese, gazpacho, and mebbe some barbecue....