Rob's Feeling Rauchy - Beer Recipe - Brewer's Friend

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Rob's Feeling Rauchy

155 calories 13.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Rauchbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob Speers
Rating:
5.00 (1 Review)

Hop Utilization: 93%
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Wednesday August 19th 2020
1.051
1.009
5.6%
24.0
13.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg NZ - Manuka Smoked Malt2.7 kg Manuka Smoked Malt 36.8 2.03 60.9%
0.90 kg Gladfield - New Zealand - Pilsner Malt0.9 kg New Zealand - Pilsner Malt 37.3 1.93 20.3%
600 g Gladfield - Munich Malt600 g Munich Malt 36.8 7.87 13.5%
100 g Weyermann - Melanoidin100 g Melanoidin 34.5 2 2.3%
130 g Gladfield - Light Chocolate Malt130 g Light Chocolate Malt 32.7 456.85 2.9%
4,430 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Perle35 g Perle Hops Pellet 6.6 Boil 60 min 23.95 55.6%
28 g Perle28 g Perle Hops Pellet 6.6 Aroma 0 min 44.4%
63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 454 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
18 L Strike 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.5 L) 28.5
Mash volume with grains (equipment estimates 31.6 L) 29.6
Grain absorption losses -1.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2
Pre boil volume (equipment estimates 30 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Volume into fermentor 24
Total: 28.5  
Equipment Profile Used: System Default
"Rob's Feeling Rauchy" Rauchbier beer recipe by Rob Speers. BIAB, ABV 5.59%, IBU 23.95, SRM 13.53, Fermentables: (Manuka Smoked Malt, New Zealand - Pilsner Malt, Munich Malt, Melanoidin, Light Chocolate Malt) Hops: (Perle) Other: (Gypsum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-27 08:00 UTC