Rauchbier Variation - Beer Recipe - Brewer's Friend

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Rauchbier Variation

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Friday December 20th 2019
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Rauchbier

by Ottowerks

OG: 1.061 FG: 1.014 ABV: 6.1% IBU: 27

1.061
1.016
5.9%
24.1
15.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Smoked Malt11 lb Smoked Malt 37 3 95.7%
4 oz German - Carafa II4 oz Carafa II - (late boil kettle addition) 32 425 2.2%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.2%
184 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.63 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 10.47 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Gordon Strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Original Water profile: Brown Balanced (Bru 'N Water)
9.0 gallons RO in Mash, no sparge.
4.4g gypsum
3.6g calcium chloride
(60ppm Ca, 10ppm Mg, 8ppm Na, 73ppm SO4, 55ppm Cl, 16ppmHCO3)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 163 °F 152 °F 60 min
2.7 gal Sparge -- 166 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.03 16.1  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
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) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 7.69 30.8
Equipment Profile Used: System Default
 
Notes

Carafa II (De-husked) and cold steeped 24 hrs. End of boil addition

Est Pre_Boil Gravity: 1.044 SG Est OG: 1.056 SG

(Optional stepped mash: beta-amylase @145 for 15 min, alpha-amalyse @158 for 15 min, mash out @167 for 10 min.)

Ferment under pressure (15 psi max) at 65-70 F. Wait a couple extra days for diacetyl rest to finish. Rack to keg and chill into the mid 30's F. Add gelatin (after preparing per instructions). Purge CO2 from head space. Force carbonate for at least another day.

Gelatin Instructions: Boil 1/4 cup water for a few minutes to sanitize it. Allow to cool a bit (<~170 F). Mix in 1/2 tsp gelatin.

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  • Last Updated: 2020-03-25 17:32 UTC