Brewer's Friend

Print

Rob's Feeling Rauchy

126 calories 10.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 23.8 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24.7 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Rob Speers
Rating:
5.00 (1 Review)

Hop Utilization: 93%
Calories: 126 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Wednesday August 19th 2020
1.042
1.006
4.6%
20.9
14.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.45 kg Weyermann - Beech Smoked Barley2.45 kg Beech Smoked Barley 35 2.7 54.4%
1.20 kg New Zealand - Pilsner Malt1.2 kg Pilsner Malt 37.3 1.93 26.7%
600 g Gladfield - Munich Malt600 g Munich Malt 36.8 7.87 13.3%
100 g Weyermann - Melanoidin100 g Melanoidin 34.5 2 2.2%
150 g Weyermann - Carafa Special Type II150 g Carafa Special Type II 29.9 425 3.3%
4,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 12.5 Boil 60 min 20.94 27.3%
40 g Tettnanger40 g Tettnanger Hops Pellet 2 Whirlpool at 76 °C 30 min 72.7%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 374 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Canberra
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.95 L Strike 68 °C 67 °C 60 min
14.6 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 10.4
Mash volume with grains 13.3
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 24.8 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24 L) 24.7
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 23.8
Total: 33.4  
Equipment Profile Used: System Default
"Rob's Feeling Rauchy" Rauchbier beer recipe by Rob Speers. All Grain, ABV 4.64%, IBU 20.94, SRM 14.39, Fermentables: (Beech Smoked Barley, Pilsner Malt, Munich Malt, Melanoidin, Carafa Special Type II) Hops: (Magnum, Tettnanger) Other: (Gypsum)
Last Updated and Sharing
 
1,111
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-08-09 00:18 UTC