Bamberger Rauchbier - Beer Recipe - Brewer's Friend

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Bamberger Rauchbier

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday May 12th 2019
1.049
1.011
4.9%
12.8
4.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Bohemian Pilsner2 kg Bohemian Pilsner 38 1.9 44.9%
2 kg German - Vienna2 kg Vienna 37 4 44.9%
0.45 kg German - Smoked Malt0.45 kg Smoked Malt 37 3 10.1%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Hallertau Hersbrucker22 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.74 68.8%
10 g Magnum10 g Magnum Hops Pellet 15 Boil 10 min 8.08 31.3%
32 g / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
7 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Wort       Amount: 2l       Temp: 23 °C       CO2 Level: 2.16 Volumes
 
Target Water Profile
Volvic
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 8 12 15 9 74
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion -- 60 °C 20 min
Infusion -- 66 °C 20 min
Infusion -- 72 °C 30 min
16 L Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.4
Mash volume with grains 16.3
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 18.8 L) 22
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 30
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Ferment at 12-15 degrees for 5-7 days
Then Ripen in bottles 3-4 weeks in 2-4 degrees

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  • Public: Yup, Shared
  • Last Updated: 2019-05-12 20:08 UTC