Bamberg Rauch Hellerbock

[Ron Price]

Bamberg Rauch Hellerbock

This recipe was in the Zymurgy January/February edition 2009

This recipe won a silver medal in 2008 Great American Beer Festival
Pro-Am Competition. The recipe was created by Lyle C. Brown and brewed
with Starr Hill Brewery in Charlottesville, VA. After a trip to
Bamberg, Germany, Lyle had the idea of creating a Heller Bock made
with authentic Rauch malt. Heller Bock is traditionally a malty German
beer with slight hop character. Rauchbier, or smoke beer, holds roots
in Bamberg, Germany. Drying malt over open flames lends a smokiness to
the malt which can be tasted directly in the beer. There are still
some breweries in Bamberg, Germany producing Rauchbier. The
combination of the two paid off for Lyle C. Brown. Give this recipe a
shot today!

All Grain Recipe

5 gallons (19 L)


9.6 lb (4.35 kg) Rauchmalz (Weyermann)
1.6 lb (.72 kg) Light Munich malt (Weyermann)
.8 lb (363 g) CaraHell malt (Weyermann)
.4 lb (181 g) Malted wheat
1 oz (28 g) Hallertauer hops, 4.2% aplha acid (90 min)
1.2 oz (34 g) Hallertauer hops, 4.2% aplha acid (45 min)
1 oz (28 g) Hallertauer hops, 4.2% aplha acid (15 min)
WLP830 German Lager yeast

Original Specific Gravity: 1.065
Final Specific Gravity: 1.012

Directions

Mash in for a first rest at 152F (67°C) for 15 minutes. Raise to 157°F
(69°C) for an additional 30 minutes. Ferment at lager fermentation
temperatures for three to four days. Raise the temperature 3°F to 5°F
for three days (diacetyl rest), then drop to about 45°F (8°C) for two
days (crash clear). Rack to secondary and hold at 36°F (2°C) for two
days. This beer benefits from additional cold storage time as low as
32°F (0°C), but is basically ready in about three weeks, depending on
your yeast.

Note:

Due to the large portion of smoked malt used, this recipe cannot be
reproduced with extracts