Rauch 2023 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Rauch 2023

156 calories 13.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday September 7th 2023
1.048
1.008
5.2%
25.4
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 lb Weyermann - Beech Smoked Barley5.2 lb Beech Smoked Barley 35 2.7 60%
3.25 lb Weyermann - Munich Type II (Dark)3.25 lb Munich Type II (Dark) 37 10 37.5%
3.50 oz Weyermann - Carafa Special Type 1 3.5 oz Carafa Special Type 1 29.9 340 2.5%
8.67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 10.8 Boil 60 min 25.35 100%
0.60 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
0.55 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.25 13  
Mash volume with grains 3.94 15.8  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 5.86 g | 23.4 qt) 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

September 09, 2023 - Brew Session

Grind grain, heat water to a little over 100° F. Acid rest at 100°F for 35 minutes (NB- mixed with hand as mash was very thick).

Add boiling water to reach 132°F Protein Rest for 10 min. Pulled 50% of thickest from protein rest and added to a second pot.
Immediately after pulling decoction from PR, added boiling water to main mash to reach 142°F Beta Rest. Slowly brought decoction mash up to 151-155°F and held for 15 minutes. Raised to boil, boiled for 10 min.

To main mash - added decoction back plus boiling water to bring main mash to 152°F, rested for 20 minutes. Pulled 75% of thickest mash and brought to boil in second pot for 10 minutes. Added back to main mash along with boiling water for mash out of 165°F, let settle for 15 min before sparging

Collected 7.25 gal @ 9 Brix (1.036). Placed on 90 min boil. Hop charge at 60 min, according to schedule.

Landed at 1.048. Ferment at 55°F. Diacetyl rest @ Cellar temp ~ 69°F for 7 days. Kegged @ 1.008 and placed in lagering reefer

Last Updated and Sharing
 
150
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-10-11 21:17 UTC