PHB Rauchbier 2019 - Beer Recipe - Brewer's Friend

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PHB Rauchbier 2019

191 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Good old Rich & Bruce
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday February 25th 2019
1.058
1.012
6.1%
27.2
11.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 53.2%
6 lb German - Munich Dark6 lb Munich Dark 37 15.5 26.6%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 0.8%
3 oz German - Melanoidin3 oz Melanoidin 37 25 0.8%
3 oz German - Carafa II3 oz Carafa II 32 425 0.8%
4 lb Smoked Breiss 2-row - Pale 2-Row4 lb Pale 2-Row 37 1.8 17.7%
22.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.7 Boil 60 min 24.59 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Aroma 10 min 2.6 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 892 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 21 91 90 61 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Rest & ramp Temperature -- 130 °F 20 min
Conversion Infusion -- 150 °F 60 min
Mash out Temperature -- 175 °F 20 min
10 gal Sparge -- 175 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 7.33 29.3  
Mash volume with grains 9.14 36.6  
Grain absorption losses -2.82 -11.3  
Remaining sparge water volume (equipment estimates 8.31 g | 33.3 qt) 9.74 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.07 68.3
Equipment Profile Used: System Default
 
Notes

This will be batch 94.
Brewed with 50/50 RO water and PHB carbon-filtered tap water.

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  • Last Updated: 2019-03-12 23:20 UTC