Two Barrels of BillaBong - Rauchbier (30 L) - Beer Recipe - Brewer's Friend

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Two Barrels of BillaBong - Rauchbier (30 L)

222 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic Rauchbier
Boil Time: 90 min
Batch Size: 32 liters (fermentor volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BBA
Calories: 222 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Monday February 20th 2017
1.072
1.018
7.0%
27.1
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg United Kingdom - Maris Otter Pale4.3 kg Maris Otter Pale 38 3.75 43%
3.50 kg German - Smoked Malt3.5 kg Smoked Malt 37 3 35%
0.50 kg German - Munich Dark0.5 kg Munich Dark 37 15.5 5%
0.70 kg United Kingdom - Crystal 90L0.7 kg Crystal 90L 33 90 7%
1 kg German - CaraMunich I1 kg CaraMunich I 34 39 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Northern Brewer40 g Northern Brewer Hops Pellet 7.8 Boil 90 min 24.04 66.7%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 3.04 16.7%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 16.7%
60 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 981 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 100 - 150 Ppm of CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 45 min
Temperature -- 72 °C 15 min
Sparge -- 78 °C 5 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 28
Mash volume with grains 34.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 23.8 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.9 L) 38
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 32
Going into fermentor 32
Total: 48.9  
Equipment Profile Used: System Default
 
Notes

Rack to secondary and add about 60-80 grams medium toast oak dominos. Age in seccondary for 5 months minimum to get all of the different flavours from the oak.

Bottle condition with about 110 grams sugar and 1 gram Danstar Nothingham yeast.

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  • Last Updated: 2017-02-23 00:31 UTC