Rauch Bier (Bamberg's Best) - Beer Recipe - Brewer's Friend

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Rauch Bier (Bamberg's Best)

202 calories 20.7 g 12 oz
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Beer Stats
Method: Extract
Style: Rauchbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.107 (recipe based estimate)
Post Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday November 27th 2021
1.061
1.015
6.0%
19.9
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 33.8%
3.30 lb Briess - LME Pilsen Light3.3 lb LME Pilsen Light 37.6 2 37.2%
6.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.38 lb American - Vienna0.375 lb Vienna 35 4 4.2%
0.25 lb Weyermann - Melanoidin0.25 lb Melanoidin 34.5 27 2.8%
0.13 lb Weyermann - Chocolate Rye0.125 lb Chocolate Rye 29.9 240 1.4%
1.82 lb Weyermann - Beech Smoked Barley1.82 lb Beech Smoked Barley 35 2.7 20.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.15 38.5%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 9.74 30.8%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Aroma 0 min 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 1 hr.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.95 g | 15.8 qt) 2.83 11.3  
Mash volume with grains (equipment estimates 3.95 g | 15.8 qt) 3.03 12.1  
Grain absorption losses (steeping) -0.32 -1.3  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 4.12 g | 16.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume 2.5 10  
Top off amount 2.75 11  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.58 22.3
Equipment Profile Used: System Default
 
Notes

Keep smoked malt at 20% of the grain/extract.
Lighter in color than style calls for, but I wanted a golden, smokey, mysterious beer.
I prefer lower IBU brews.
Attenuation with a starter has reached 83%-84% with this yeast.

This is the only Lager Yeast I have found that will ferment at cellar temps.

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  • Last Updated: 2021-11-27 02:03 UTC