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Ogschdocha Rauch

191 calories 17.9 g 12 oz
Beer Stats
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
1.058
1.012
6.0%
25.9
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.34 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.34 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 8.58 34.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 13.33 53.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.08 44.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.08 g | 44.3 qt) 11 44  
Total: 16.08 64.3
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2021-10-11 00:24 UTC