Rauchbier - Beer Recipe - Brewer's Friend

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Rauchbier

193 calories 21.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Rauchbier
Boil Time: 75 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Allen
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday December 11th 2019
1.058
1.017
5.3%
28.5
12.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 41.1%
2 lb German - Smoked Malt2 lb Smoked Malt 37 3 32.9%
1.25 lb German - Pilsner1.25 lb Pilsner 38 1.6 20.6%
2 oz German - Melanoidin2 oz Melanoidin 37 25 2.1%
2 oz German - CaraMunich III2 oz CaraMunich III 34 57 2.1%
1.25 oz German - Carafa II1.25 oz Carafa II 32 425 1.3%
6.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.7 Boil 60 min 28.47 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.55 g Calcium Chloride (dihydrate) Water Agt Mash 60 hr.
1.25 g Gypsum Water Agt Mash 60 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 41 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.26 21  
Mash volume with grains 5.75 23  
Grain absorption losses -0.76 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.91 g | 19.7 qt) 4.25 17  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.34 g | 9.4 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 5.26 21
Equipment Profile Used: System Default
 
Notes
  • pitched 1 rehydrated pack at 52, changed to 53
  • no real activity in 24 hrs, swirled
  • constant bubbling for 3 days
  • changed to 57 for Kolsch yeast after 4 days; changed to 65 for San Diego ale yeast after 5 days (though its too cold to go over 58)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-02-04 14:45 UTC