Rauchmalt

[RR22]

I'm looking at doing a near 100% rauchmalt brew,should I treat it like my normal malt's and mash around 66 Centigrade,
or does it need a step mash?
I can do up to 5 steps with no problems.
Thanks for (informed) replies.

[TC2642]

I did this some years ago (eight to be exact!) now but from my records I started it at 52oC for half an hour then took it up to 68oC and got a SG of 1054 for Wheeler's Schlenkerla clone.

You may be able to do it as a single mash but I followed Wheeler's advice and omitted the 76oC for ten minutes.

Must revisit this one again, will have to save up a bit for the rauchmalt though.

[critch]

the brewery haz works for apparantly does a 90% single temp infusion mash rauschmalt beer (so hazs boss dave told me anyway)

[RR22]

Thanks for the replies, well confused now!
TC,why no mash out?

[TC2642]

Thanks for the replies, well confused now!
TC,why no mash out?

I did mash out at 75-80oC I just omitted the third step mash, I know, sounds a bit strange but I think what Graham meant was that you didn't need to raise it too 78oC wait ten minutes and then run off before mashing out.

[RR22]

So, 52oC 30 Mins, 68oC 60Mins.then 76oC for 15 Mins, should nail it?
I dont have the Wheeler recipe,I,m just using Weyermann Rauchmalt with a dash of Carafa Special III for colour.

[TC2642]

Would think so, the Wheeler recipe sounds similar but uses chocolate malt instead of carafa.

[RR22]

Thanks, will let you know how it turns out.

[AdyG]

Thanks, will let you know how it turns out.

I'm eagerly waiting to see how this one turns out

Rauch beer is on my to do list!