Praimfaya Rauchbier - Beer Recipe - Brewer's Friend

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Praimfaya Rauchbier

190 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Combined two
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday August 11th 2019
1.058
1.011
6.2%
23.5
22.3
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Smoked Malt7 lb Smoked Malt 37 5 56.6%
2 lb American - Munich - 60L2 lb Munich - 60L 33 60 16.2%
2 lb German - Vienna2 lb Vienna 37 4 16.2%
12 oz German - CaraMunich I12 oz CaraMunich I 34 39 6.1%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2%
4 oz Finland - Melanoid Malt4 oz Melanoid Malt 35 27 2%
1 oz Belgian - Roasted Barley1 oz Roasted Barley 30 575 0.5%
1 oz Briess - Chocolate1 oz Chocolate 25 350 0.5%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 20.15 75%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.33 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g irish Moss Fining Boil 15 min.
4.50 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Tewksbury, MA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
brewed 4/20/20

I used the system generated water calculations for this brew. It sugested:
4.75 gal strike
3 gallon sparge.

Result was a final yield or approx 3.75 gals higher gravity (1.074) I boiled and cooled an additional 1 gallon of water to increase to 4.75 gal , closer to the intended 5 gallon batch. gravity resulted was 1.058 right on target (allbeit with 1/4 gallon less). Increase water usage by 1.25 gallons on this recipe.

Try next brew:
Strike: 5 gallons
Sparge: 4 gallons
For 12-12.5 lb grain bill.

FG was spot on at 1.011,

Kegged: 5/27/2020, 5 weeks after fermentation.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash Strike 170 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.64 18.6  
Mash volume with grains 5.63 22.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

It is advised ferment 7-10 days at 50 degrees.
Diacetyl Rest 2 days (62-65)
Bottle after ferment is complete and allow to lager in bottles up to 3 months.

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  • Last Updated: 2020-05-31 01:37 UTC