Matt's Smoked Rotbier - DRAFT - Beer Recipe - Brewer's Friend

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Matt's Smoked Rotbier - DRAFT

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 27 gallons (fermentor volume)
Pre Boil Size: 29.84 gallons
Post Boil Size: 28 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: John Ferguson
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday August 31st 2023
1.052
1.015
4.9%
25.3
15.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Barke Pilsner Malt10 lb Barke Pilsner Malt 37.03 1.75 18.5%
16 lb Weyermann - Vienna Malt16 lb Vienna Malt 37 3.5 29.6%
15 lb Weyermann - CaraRed15 lb CaraRed 35 19.3 27.8%
10 lb Weyermann - Caramunich Type 210 lb Caramunich Type 2 34 45 18.5%
3 lb Castle Malting - Château Smoked (Malta Ahumada)3 lb Château Smoked (Malta Ahumada) 35.4 2.06 5.6%
54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Perle3 oz Perle Hops Pellet 6.4 Boil 60 min 13.71 33.3%
2 oz Perle2 oz Perle Hops Pellet 6.4 Boil 50 min 8.69 22.2%
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 10 min 2.9 44.4%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14.60 g Chalk Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
14 g Magnesium Chloride Water Agt Mash 1 hr.
1.20 g Baking Soda Water Agt Mash 1 hr.
14.96 ml Phosphoric acid Water Agt Mash 1 hr.
15 g Yeast Nutrient Water Agt Boil 15 min.
15 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Belgian Quad
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 17 4 37 18 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 gal Beta amylase saccharification Strike 142 °F 142 °F 30 min
Alpha amylase saccharification Infusion 155 °F 155 °F 15 min
17 gal Sparge to Lauter tun Fly Sparge 155 °F 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 142 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 28.84 gal (115.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 16.84 gal (67.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.57 gal (98.28 qt). Suggest reducing strike water volume to 7.68 gal (30.72 qt) and adding 12.57 gal (50.28 qt) sparge/top-off. 20.25 81  
Strike water volume at mash thickness of 1.5 qt/lb 20.25 81  
Mash volume with grains 24.57 98.3  
Grain absorption losses -6.75 -27  
Remaining sparge water volume (equipment estimates 15.59 g | 62.4 qt) 16.59 66.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 28.84 g | 115.4 qt) 29.84 119.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 27 g | 108 qt) 28 112  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 28 g | 112 qt) 27 108  
Total: 36.84 147.4
Equipment Profile Used: System Default
"Matt's Smoked Rotbier - DRAFT" Rauchbier beer recipe by John Ferguson. All Grain, ABV 4.86%, IBU 25.31, SRM 15.5, Fermentables: (Barke Pilsner Malt, Vienna Malt, CaraRed, Caramunich Type 2, Château Smoked (Malta Ahumada)) Hops: (Perle, Hallertau Mittelfruh) Other: (Chalk, Epsom Salt, Magnesium Chloride, Baking Soda, Phosphoric acid, Yeast Nutrient, Whirlfloc)
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  • Last Updated: 2023-09-22 21:16 UTC