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Kaltrauch Rauchbier

176 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.43 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: AHA
Rating:
3.00 (1 Review)

Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday September 1st 2023
1.053
1.015
5.0%
23.9
14.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Cherry Wood Smoked Malt4.5 lb Cherry Wood Smoked Malt 37 5 38.7%
4 lb Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt 37.03 1.75 34.4%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 8.6%
1 lb Bestmalz - Best RED X1 lb Best RED X 36 12 8.6%
12 oz Weyermann - Caramunich Type 312 oz Caramunich Type 3 34 57 6.5%
4 oz Weyermann - Melanoidin4 oz Melanoidin 34.5 27 2.2%
2 oz Briess - Black Malt - 2-Row2 oz Black Malt - 2-Row 25 500 1.1%
11.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz LD Carlson - GERMAN HALLERTAU MITTELFRUH1.5 oz GERMAN HALLERTAU MITTELFRUH Hops Pellet 4.2 Boil 60 min 21.28 75%
0.50 oz LD Carlson - GERMAN HALLERTAU MITTELFRUH0.5 oz GERMAN HALLERTAU MITTELFRUH Hops Pellet 4.2 Boil 10 min 2.57 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
15.51 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 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-
65 7 20 120 75 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Strike 120 °F 115 °F 15 min
Strike 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.13 32.5  
Mash volume with grains 9.06 36.3  
Grain absorption losses -1.45 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.43 25.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.86 g | 19.4 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Dough in at 115°F (46°C) and hold 15 minutes. Then raise the temperature to 154°F (68°C) and mash for 60 minutes, targeting a mash pH of 5.58. Lauter, sparge, and boil for 60 minutes, adding hops at the indicated times.

Chill wort to 56°F (13°C) and ferment at that temperature for 17 days. Allow the fermenter to naturally rise to room temperature for a 2-day diacetyl rest. Do not cold crash.

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  • Last Updated: 2023-09-23 16:07 UTC