Authentic Bamberg Rauchbier (BYO) - Beer Recipe - Brewer's Friend

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Authentic Bamberg Rauchbier (BYO)

170 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 120 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: BYO
Calories: 170 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday October 4th 2016
1.056
1.009
6.2%
40.5
15.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.11 kg German - Pilsner2.11 kg Pilsner 38 1.6 39.6%
1.04 kg German - Munich Light1.04 kg Munich Light 37 6 19.5%
1.04 kg German - Smoked Malt1.04 kg Smoked Malt 37 3 19.5%
260 g American - Carapils (Dextrine Malt)260 g Carapils (Dextrine Malt) 33 1.8 4.9%
260 g German - Vienna260 g Vienna 37 4 4.9%
520 g German - CaraMunich II520 g CaraMunich II 34 46 9.8%
100 g German - Carafa III100 g Carafa III - (late boil kettle addition) 32 535 1.9%
5,330 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 105 min 26.58 50%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 9.43 25%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.45 25%
100 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 456 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.7 L Add strike water. Mash pH should be 5.0 Infusion -- 45 °C 30 min
7.4 L Add this boiling water slowly to get up to 65c Infusion -- 65 °C 30 min
5.1 L Add this boiling water slowly to get up to 72 Infusion -- 72 °C 30 min
10.1 L Infusion -- 76.6 °C 5 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.7
Mash volume with grains 14.2
Grain absorption losses -5.3
Remaining sparge water volume 23.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 28
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 16.1 L) 22
Estimated amount in fermentor 22
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Lager at 2c for 6-8 weeks.

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  • Last Updated: 2016-10-27 09:02 UTC