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Recipe: Live Oak Schwarzer Rauch

Recipe: Live Oak Schwarzer Rauch

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“Cold and clean fermented with our German lager yeast,” says the team at Live Oak Brewing in Austin, “this beer highlights the complexity that smoke adds to traditional dark lagers.”

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Live Oak Brewing in Austin has a reputation for traditional Czech and German style beers, including many lagers and wheat beers, and several are smoked. Courtesy of owner Chip McElroy and head brewer Dusan Kwiatkowski, here’s a homemade dish recipe for their smoked schwarz beer.

“With a balanced, roasted malt flavour, this beer has a prominent smoke of beech wood,” say the brewers. “This smokiness mixes with layers of dark malt flavors, supported by a noble hop character. Cold and clean fermented with our German lager yeast, this beer highlights the complexity that smoke adds to traditional dark lagers.”

ALL-GRAIN

Series size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.048
FG: 1.012
IBUs: 25
ABV: 4.8%

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Live Oak Brewing in Austin has a reputation for traditional Czech and German style beers, including many lagers and wheat beers, and several are smoked. Courtesy of owner Chip McElroy and head brewer Dusan Kwiatkowski, here’s a homemade dish recipe for their smoked schwarz beer.

“With a balanced, roasted malt flavour, this beer has a prominent smoke of beech wood,” say the brewers. “This smokiness mixes with layers of dark malt flavors, supported by a noble hop character. Cold and clean fermented with our German lager yeast, this beer highlights the complexity that smoke adds to traditional dark lagers.”

ALL-GRAIN

Series size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.048
FG: 1.012
IBUs: 25
ABV: 4.8%
[PAYWALL]
MALT/GRAIN ACCOUNT
6.7 lb (3 kg) Best Smoked Malt
2.1 lb (953 g) Weyermann Barke München
6 oz (170 g) Weyermann Carafa III

HOPS SCHEDULE
0.5 oz (14 g) Northern Brewer at 60 minutes [15 IBUs]
0.9 oz (26 g) Mittelfruh at 30 minutes [10 IBUs]

YEAST
Fermentis SafBearing W-34/70

TRAVEL DIRECTIONS
Grind and mash the grains at 144°F (62°C) for 30 minutes; increase to 154°F (68°C) and rest 15 minutes; increase to 162°F (72°C) and rest 15 minutes; then increase to 172°F (78°C) for mash. Recirculate until the streams are clear, then run off into the kettle. Rinse and top up as needed to get approximately 23 liters of wort, depending on your evaporation rate. Boil for 60 minutes and add hops according to the schedule. After cooking, cool to about 46°F (8°C), aerate well, and sprinkle the yeast. Ferment at 48°F (9°C) until gravity drops below 1.024, then increase temperature to 54°F (12°C); when gravity has dropped to 1.012 or below, reduce temperature to 39°F (4°C) and transfer to bearing vessel. Lower to 39°F (4°C) for 2 weeks, then gradually drop to 32°F (0°C) for 4 days. Lower at 32°F (0°C) for another 4 weeks, then pack and enjoy.

BREWER’S COMMENTS
Don’t be creative and add aroma/knock-out hops.

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