Homebrew Recipe
Spider's Tongue German Weiss-Rauchbier
- Method:
- All Grain
- Style:
- Rauchbier
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 7 gal.
- Efficiency:
- 0
- Rating:
- Source:
- The New Complete Joy Of Home Brewing
- Source Notes:
- Page 317. In the tradition of Bamberg, Germany this brew is an attempt at duplicating their best. A sweet smoke flavor lending itself to the Marzen or Oktoberfest tradition with a homebrewer's twist of wheat malt.
- Notes:
- Immerse the 2 lbs. of Munich malt in water. Remove and drain water off grains. You must have a charcoal barbeque grill that can be covered. Get the coals white-hot. Place pieces of apple, hickory, cherry, beech, mesquite or other hardwoods suitable for barbecuing food on the hot coals. Place the wet Munich malt on a clean wire screen atop the grill and cover with the air vents open, allowing the wood to smolder. Stir the malt every few minutes to prevent burning. When the malt has dried and smoked for about 15 minutes, remove and cool. This recipe calls for a "temperature-controlled" procedure for mashing 10 lbs. of grains (see chart, page 300). Combine all of the grains with 2.5 gallons of 130 F water and proceed with protein rest. Raise the temperature by adding 1.5 gallons of 200 F water and continue with starch conversion at about 150 F for 15 minutes. Complete conversion by raising the temperature to 158 F and holding for 10-20 minutes or until iodine test indicates complete conversion. Sparge with 4 gallons of 170 F water. Bring to a boil and add boiling hops. Add aroma hops during the last 1-2 minutes of boiling. Remove spent hops and sparge. Cool the wort as quickly as possible. Pitch the yeast, ferment to completion, and package.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Malt - 2-Row | 6 lbs. | 60.00 |
| Notes: German or American | ||
| Munich Malt | 2 lbs. | 20.00 |
| Notes: Smoked | ||
| Wheat Malt | 1 lbs. | 10.00 |
| Crystal Malt | 1 lbs. | 10.00 |
| Notes: No lovibond designation. | ||
| Total: | 10.00 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Hallertau | 1.25 oz. | 60 | Boil | 0 |
| Tettnang (GER) | 1 oz. | 2 | Boil | 0 |
| Name | Amount |
|---|---|
| Hallertau | 1.25 oz. |
| Tettnang (GER) | 1 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| Lager |
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsum | 2 tsp. | 60 | Mash | Water Condtioning |
| Table Salt | 1/8 tsp. | 60 | Mash | Water Condtioning |
| Notes: Plain and pure 100% noniodized table salt (sodium chloride) | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Smoke Grains | 500 | 15 | All Grain |
| Notes: Smoke the Munich malt grains on barbeque for about 15 minutes, remove, and cool. | ||||
| 2 | Protein Rest | 122 | 30 | All Grain |
| Notes: Stir at intervals of 5 minutes. | ||||
| 3 | Starch Conversion | 150 | 15 | All Grain |
| 4 | Complete Conversion | 158 | 20 | All Grain |
| 5 | Sparge | 170 | 45 | All Grain |