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Ogschdocha Rauch

Method: All Grain
Style: Rauchbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.33 gallons
Post Boil Size: 11.08 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Friday May 28th 2021

Original Gravity:

1.058

Final Gravity:

1.012

ABV (standard):

6.0%

IBU (tinseth):

25.9

SRM (morey):

13.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Weyermann - Beech Smoked Barley12 lb Beech Smoked Barley	35	2.7	60%
7.50 lb	Weyermann - Munich Type II (Dark)7.5 lb Munich Type II (Dark)	37	10	37.5%
0.50 lb	Weyermann - Carafa Special Type 1 0.5 lb Carafa Special Type 1	29.9	340	2.5%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Magnum1.25 oz Magnum Hops	Pellet	10.8	Boil	60 min	23.65	55.6%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	2.1	Boil	20 min	2.23	44.4%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Magnum (Pellet)	23.65	55.6%
1 oz	Tettnanger (Pellet)	2.23	44.4%
2.25 oz / $ 0.00

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (custom):	79%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	No
Fermentation Temp:	53 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 208 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.37 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

September 26, 2021 - Brew Session

Start, grind grain, heat water to 100° F. (Actual water temp was about 115-120°F). Acid rest at 103°F for 35 minutes (NB- water was too hot to have rest occur at the 96°F I was shooting for, but acceptable range is 86-126°F so not an issue and didn't want to dilute mash).

Add boiling water to reach 133°F Protein Rest for 10 min. Due to mashtun sizing, pulled 66-75% of thickest from protein rest and slowly brought up to 151-155°F for 15 minutes. Raised to boil, boiled for 10 min. At same time as pulled decoction from PR, added boiling water to main mash to reach 142°F Beta Rest.

Added decoction back to main mash to bring main mash to 152°F, rested for 20 minutes. Pulled 75% of thickest mash and brought to boil for 10 minutes. Added back to main mash for mash out of 165°F, let settle for 15 min before sparging

Collected 11 gal @ 14 Brix (1.057). Added 2 gallons water to bring initial volume to 13 gal @ 1.048. Placed on 90 min boil. First hop charge at 60 min, hops according to schedule.

Landed at 1.058. Ferment at 55°F.

Last Updated and Sharing

262

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Brews

Public: Yup, Shared
Last Updated: 2021-10-11 00:24 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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