Rauchbier - Beer Recipe - Brewer's Friend

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Rauchbier

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dick&Ed's
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday May 26th 2018
1.061
1.016
5.9%
26.9
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Smoked Malt3.5 lb Smoked Malt 37 3 33.3%
3.01 lb German - Pilsner3.01 lb Pilsner 38 1.6 28.6%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.8%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.8%
3.01 lb Dry Malt Extract - Extra Light3.01 lb Dry Malt Extract - Extra Light 42 2.5 28.6%
10.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.01 oz Domestic Hallertau1.01 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.26 50%
1.01 oz Tettnanger1.01 oz Tettnanger Hops Pellet 4.5 Boil 30 min 12.64 50%
2.02 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.01 each Whirlflock Fining Boil 15 min.
1.01 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30.3 qt MASH Temperature -- 152 °F 90 min
MASH OUT Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 2.44 9.8  
Mash volume with grains 3.04 12.2  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 5.59 g | 22.4 qt) 6.01 24.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

Heat 130.4 qts. (water to 164 °F Crush grains, mix into liquor and hold 90 min. at 152 °F (67 °C). Raise temp to168 °F and hold 10 min . Add the dried malt to kettle, Raise to boiling, add Hallertau hops. Boil 60 min., add Tettnang hops, boil 30 min.

When cooled to 65 °F (18 °C), pitch yeast. Seal and ferment for two days at 55 °F (13 °C), then ferment a further two weeks at 45 °F (7 °C), give 2 day diacytl rest at 60 F, rack to a keg and condition six to 12 weeks at 38 °F (3 °C).

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  • Last Updated: 2018-05-26 16:04 UTC