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− | {{ | + | [[Category:Beer]] |
+ | [[Category:Beer ingredients]] | ||
+ | [[Category:Malt]] | ||
+ | [[Category:Specialty Malt]] | ||
+ | {{maltHeader}} | ||
+ | |||
+ | '''Rauchmalz''' or '''Beechwood-Smoked Malt''' is a German malt which is dried over open beechwood fires to impart a strong smoky flavor to the finished beer. It is the malt used for traditional [[Bamberg]] [[Rauchbier]]. | ||
+ | |||
+ | {{maltSummary|potential=1.036|color=2.1-3.6 L|max=100.0 %|mash=TRUE|}} | ||
+ | |||
+ | ==Brewing with Rauchmalz== | ||
+ | |||
+ | The smoke flavor does not affect the [[enzyme]] composition of the beer, and it can convert itself and be used as up to 100% of the grist, although because of its strong flavor less is usually used. As little as ten percent in the grist can give a noticeable flavor of smoke. | ||
+ | |||
+ | ===Malting Process=== | ||
+ | |||
+ | Rauchmalz is prepared in the same manner as an ordinary [[base malt]], except that instead of being dried in a traditional [[kiln]], it is dried over an open beechwood fire, or in a [[kiln]] designed to draw the smoke of a wood fire over the drying malt. The result is a malt with the characteristics of [[lager malt]] but with a strong smoky flavor. | ||
+ | |||
+ | ===Beer styles=== | ||
+ | |||
+ | Rauchmalz is traditional in [[Rauchbier]], where it can make up more than half of the grist, giving a very strong smoke character, especially in young beers. | ||
+ | |||
+ | ==Commercial malt analyses== | ||
+ | |||
+ | This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets. | ||
+ | |||
+ | ===Weyermann=== | ||
+ | |||
+ | {{maltAnalysis | ||
+ | |name=Rauchmalz | ||
+ | |source=Weyermann | ||
+ | |description=Smoked flavor and aroma, typical for this classic German style | ||
+ | |base=German two-row spring barley | ||
+ | |color=2.1-3.6 L | ||
+ | |ebc=4-8 EBC | ||
+ | |moisture=<5% | ||
+ | |ppg= | ||
+ | |dbfg=77 | ||
+ | |dbcg= | ||
+ | |c/f= | ||
+ | |hwe= | ||
+ | |cwe= | ||
+ | |other_extract= | ||
+ | |diastatic= | ||
+ | |aa= | ||
+ | |ctime= | ||
+ | |other_diastatic= | ||
+ | |mealy= | ||
+ | |half= | ||
+ | |glass= | ||
+ | |sp= | ||
+ | |tp= | ||
+ | |s/t= | ||
+ | |size= | ||
+ | |other= | ||
+ | }} |
Revision as of 22:46, 17 October 2007
Rauchmalz or Beechwood-Smoked Malt is a German malt which is dried over open beechwood fires to impart a strong smoky flavor to the finished beer. It is the malt used for traditional Bamberg Rauchbier.
Extract Potential (P/P/G) | 1.036 |
Color | 2.1-3.6 L |
Requires Mashing? | TRUE |
Max in Batch | 100.0 % |
Contents
Brewing with Rauchmalz
The smoke flavor does not affect the enzyme composition of the beer, and it can convert itself and be used as up to 100% of the grist, although because of its strong flavor less is usually used. As little as ten percent in the grist can give a noticeable flavor of smoke.
Malting Process
Rauchmalz is prepared in the same manner as an ordinary base malt, except that instead of being dried in a traditional kiln, it is dried over an open beechwood fire, or in a kiln designed to draw the smoke of a wood fire over the drying malt. The result is a malt with the characteristics of lager malt but with a strong smoky flavor.
Beer styles
Rauchmalz is traditional in Rauchbier, where it can make up more than half of the grist, giving a very strong smoke character, especially in young beers.
Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.