Lagerfeuer Rauchbier - Beer Recipe - Brewer's Friend

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Lagerfeuer Rauchbier

209 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday December 9th 2020
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Cherrywood Smoked Lager

by Bay Brewing

OG: 1.052 FG: 1.007 ABV: 5.9% IBU: 30

1.064
1.010
7.1%
27.8
8.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 43%
5 lb Smoked Malt5 lb Smoked Malt 37 3 35.9%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.2%
7 oz German - CaraMunich II7 oz CaraMunich II 34 46 3.1%
5 oz German - Melanoidin5 oz Melanoidin 37 25 2.2%
3 oz Smoked Malt3 oz Smoked Malt 37 3 1.3%
3 oz US - Pale 2-Row3 oz Pale 2-Row 37 1.8 1.3%
4 oz Smoked Malt4 oz Smoked Malt 37 3 1.8%
3 oz Munich - Light 10L3 oz Munich - Light 10L 33 10 1.3%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.7%
223 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 25.53 80%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.31 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.88 psi       Temp: 38 °F       CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.3 gal Infusion 158 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.09 g | 36.3 qt) 9.59 38.4  
Mash volume with grains (equipment estimates 10.2 g | 40.8 qt) 10.71 42.8  
Grain absorption losses -1.74 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.

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  • Last Updated: 2024-11-06 19:30 UTC