Inside Weyermann® - Original Bamberg: Smoked Malt from Weyermann®

[@rahulbaliyan8608]

Hi Jany, Thank you very much for very informative video on smoked malts. I am making smoked beer since i traveled Bamberg and try it first time. But Unfortunately some of drinker can not understand difference between SMOKED and ROASTED. Unfortunately drinkers want more dark in color and more roastiness in it. I want to know: 1. What water profile is good for Rauchbier brewing? 2. Which one is good secondary base malt with it Pilsen, Vienna, or Munich ? 3. Aging or Lagering time for good Rauchbeer? Thanks and keep brewing!

[@WeyermannSpecialtyMalts]

Hello Rahul, good to hear from you. Smoked and Roasted malts are indeed two completely different things. That’s the reason why I showed three beer styles (all containing Weyermann® beechwood smoked malt) in the video, while the rest of the malt bill differs. The Summerbeech is pale and quite refreshing and contains no roasted malts at all. The Bamberger Hofbräu® Rauch does only contain a certain amount of caramel malts to create its beautiful copper color appearance. Only our Schlotfegerla® has 3 % Carafa® Special Type I to give the darker color and more roasted flavor. The secret to a good Rauchbier is the gentleness of the smoked aroma, try to create that „umami“ sensation, rather than a robust roasted flavor. But if you want a roasted flavor beer, please also see the video about our Carafa® and Carafa® Special. A well brewed smoke beer will age gracefully, usually the smokey edge will mellow and smoothen and the caramel notes will shine more. Please contact me, if you have further questions or would like to have a recipe ([e-mail]).

[@timwills4021]

I have a similar, but different question to Rahul's: what proportion of smoked malt could be used in a blonde stout?

[@WeyermannSpecialtyMalts]

The aim of the blond stout is to create the coffee notes and roasted stout aromas without the addition of roasted malt, while maintaining the light colored appaerance of a much lighter colored beer. I would add 10 to 20% of our beechwood smoked malt. As you know, it is a pale malt, so it will stay well in your desired color and with the dosage rate you are boosting the aroma level, without getting much over the threshold of the smoke beer perception. Happy brewing and greetings from Bamberg!