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Rauchbier

Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Bartaml
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Saturday August 18th 2018

Original Gravity:

1.059

Final Gravity:

1.015

ABV (alternate):

6.0%

IBU (tinseth):

22.1

SRM (morey):

16.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Smoked Malt7 lb Smoked Malt	37	3	56%
2 lb	German - Munich Light2 lb Munich Light	37	6	16%
2 lb	German - Vienna2 lb Vienna	37	4	16%
0.75 lb	German - CaraMunich I0.75 lb CaraMunich I	34	39	6%
0.25 lb	German - Melanoidin0.25 lb Melanoidin	37	25	2%
0.25 lb	German - Carapils0.25 lb Carapils	35	1.3	2%
0.25 lb	American - Blackprinz0.25 lb Blackprinz	36	500	2%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.10 oz	Hop shots0.1 oz Hop shots Hops	Pellet	61.1	Boil	60 min	19.56	9.1%
1 oz	Hersbrucker1 oz Hersbrucker Hops	Pellet	4	Boil	5 min	2.55	90.9%
1.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.10 oz	Hop shots (Pellet)	19.56	9.1%
1 oz	Hersbrucker (Pellet)	2.55	90.9%
1.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.4 gal	mash (156 F)	Infusion	--	161 °F	60 min
Starting Mash Thickness: 2.7 qt/lb

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

userwaterprofile-9814

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	7	5	60	75	0
mash pH target = 5.20 8.4 Gallons of Mash water: 2.9g Gypsum 3.4g CaCl2 1.7g MgSO4 4.6mL Lactic Acid
Mash Chemistry and Brewing Water Calculator

Notes

Add ~3 mL of Hop Shots at 60 min.

BREW DAY: 19-AUG-18
Didn't boil vigorously enough and ended with right at 6 gallon of wort, FG = 1.059, so extraction efficiency was increased.

Oxygenated for 45 sec after chilling to around 90F, then let ferm fridge bring down to low 50Fs overnight.

4L of starter cold crashed to ~600mL and pitched at 6AM on 20AUG-18.

Ferm schedule:
1.) 51F for 5 days (make sure at least 50% attenuation has occurred, so below 1.040).
2.) Ramp up to 67F for remainder of ferm time.
3) Slowly ramp back down to 32F over several days (consider adding gelatin around 50F)

UPDATE 24-AUG-18:
After 4 days, beer is at 1.040 gravity (50% to FG is ~1.038), tonight start ramping up to 67F (3 deg every 12 hr) for remainder of fermentation.

Last Updated and Sharing

719

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Brews

Public: Yup, Shared
Last Updated: 2018-08-26 23:40 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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