Batch 89 Rauchbier Beer Recipe | All Grain Classic Style Smoked Beer | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Batch 89 Rauchbier

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 59% (brew house)
Rating:
4.00 (1 Review)

Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday December 29th 2019
1.052
1.013
5.1%
72.2
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Smoked Malt12 lb Smoked Malt 37 3 100%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Blanc1.5 oz Hallertau Blanc Hops Pellet 10.1 Boil 60 min 61.92 75%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10.1 Boil 15 min 10.24 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Steeping 154 °F 154 °F 55 min
10 qt Sparge 178 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 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

I used the yeast from a prior batch of beer. I pitched the yeast slurry in from a primary rather than just putting this beer on top of all the trub and old yeast cells.

I brought the temperature up to 154 degrees and then added grain. I mashed it for 55 minutes with the recirculation pump going and stirred it once during the mash. I went 10 minutes long as I had to bring strike water up a little.

I used 2.5 gallons of sparge water. It was 178.0 degrees when I started. This brought it to 6 gallons in the brewer so I lost about 1 gallon of water to the grain.

Reading at the start of boil was 1.042 in refractometer. It jumped up to 1.050 when it cooled in the pipet. According to website, 1.042 at 159 degrees should be 1.060. https://www.brewersfriend.com/hydrometer-temp/

I added some fermcap to the Robobrew. 1st edition of hops was 30 minutes into boil and was a 1.5 packs of Hallertau Blanc Aroma hops. I used my Hop Spider for the hops. I read online to dip it up and down a few times during the boil so I did that.

Second addition of hops was 75 minutes in. I also added a teaspoon of Irish Moss to the hop spider and put in my chiller.

Looks like about 5 gallons in the RoboBrew after boiling. When I added it to the yeast in the fermenter, it was close to 5 gallons and I only added 1 quart of water and shook it up and took a reading.

Initial Gravity is 1.052 @ 72 degrees F. Potential Alcohol is 6.4%.

29 December 2019, 1230 – Temperature is down to 60 degrees and some sign of fermentation going on. A small krausen forming on top.

30 December 2019, 0730 – Temperature is 58 degrees. Rapid fermentation and krausen on top.

23 January 2020 – temperature is 56 degrees. I am putting it in a keg and putting the keg in the refrigerator. I did bleed off the air on top with a little CO2, but pulled the pressure relief valve before putting it in the refrigerator. I will force carbonate it after I wake up to give it a diacetyl rest. I read that carbonating too soon after moving to a keg can give a flavor of buttered popcorn. https://www.brewcabin.com/force-carbonation/

Final Gravity is 1.016 @ 56 degrees F. Potential Alcohol is 2%. Total alcohol is 6.4-2.0=4.4%.

I force carbonated with CO2 at 20 psi for 3 days at a temperature of 38 degrees. The beer is good and has a smokey, bacon flavor to it.

Recipe Picture
Last Updated and Sharing
 
720
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-07 06:11 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Brewer profile picture
AnokaBrewer 09/24/2020 at 02:55am
4 of 5

This was good with a nice hint of smokiness, but not overly smoky like a Schlenkerla Rauchbier. I had brewed a different one where I used a combination of grains and less smoked grains. That beer was not as smoky, but more complex with the different grains. A few people at our homebrew club meeting suggested doing a batch that uses smokier grain and a grain combination, so you get both the complexness from the different grains, and the more smoky flavor from the extra smoky malt.


Back To Top