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Lagerfeuer Rauchbier

Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Wednesday December 9th 2020

Cherrywood Smoked Lager

by Bay Brewing

OG: 1.052 FG: 1.007 ABV: 5.9% IBU: 30

Original Gravity:

1.064

Final Gravity:

1.010

ABV (standard):

7.1%

IBU (tinseth):

27.8

SRM (morey):

8.4

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	US - Pale 2-Row6 lb Pale 2-Row	37	1.8	43%
5 lb	Smoked Malt5 lb Smoked Malt	37	3	35.9%
1 lb	Munich - Light 10L1 lb Munich - Light 10L	33	10	7.2%
7 oz	German - CaraMunich II7 oz CaraMunich II	34	46	3.1%
5 oz	German - Melanoidin5 oz Melanoidin	37	25	2.2%
3 oz	Smoked Malt3 oz Smoked Malt	37	3	1.3%
3 oz	US - Pale 2-Row3 oz Pale 2-Row	37	1.8	1.3%
4 oz	Smoked Malt4 oz Smoked Malt	37	3	1.8%
3 oz	Munich - Light 10L3 oz Munich - Light 10L	33	10	1.3%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	2.7%
223 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	25.53	80%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	2.31	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Hallertau Mittelfruh (Pellet)		27.84	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.3 gal		Infusion	158 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Baking Soda	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	5 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 114 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.88 psi Temp: 38 °F CO₂ Level: 2.37 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator

Notes

Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-06 19:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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