Rauchbier

54 Servings

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Rauchbier Ingredients

7 lb Light dry extract	1/2 ts Irish moss
1 1/2 ts Liquid smoke	2 Packs
1 1/2 oz Tettnanger hops (boil)	Red Star lager yeast
1 oz Tettnanger hops (finish)

Instructions for Rauchbier

Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for 45 minutes. Add Irish moss and finishing hops and boil 5 more minutes. Strain into fermenter, add cold water to make 5 gallons, pitch yeast. After 3 days rack to secondary. Allow to ferment an additional 3-4 weeks. This is basically a nice light beer, but with a definite smoke after- taste. Mainstream, but with a non-commercial twist. Primary Ferment: 3 days Secondary Ferment: 3-4 weeks Recipe By : Ken Weiss From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized