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Old Smoky

232 calories 23.6 g 500 ml
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Beer Stats
Method: BIAB
Style: Rauchbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.28 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Terry Downing
Rating:
4.00 (1 Review)

Hop Utilization: 85%
Calories: 232 calories (Per 500ml)
Carbs: 23.6 g (Per 500ml)
Created: Wednesday February 5th 2025
1.050
1.012
5.1%
24.0
6.9
5.5
14.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Root Shoot Malting - Munich 103 lb Munich 10 $ 2.30 / lb
$ 6.90 		36 10 42.1%
4 lb Rahr - Premium Pilsner4 lb Premium Pilsner $ 1.80 / lb
$ 7.20 		36.8 1.75 56.1%
2 oz German - Acidulated Malt2 oz German - Acidulated Malt 27 3.4 1.8%
7.12 lbs / $ 14.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Artisan - Magnum0.325 oz Magnum Hops Pellet 16 Boil 60 min 21.89 39.4%
0.50 oz Artisan - Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops $ 1.50 / oz
$ 0.75 		Pellet 4.9 Boil 5 min 2.06 60.6%
0.82 oz / $ 0.75
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
FCLWD Fort Collins/Loveland, CO
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
21 qt Infusion 120 °F 144 °F 30 min
Decoction 145 °F 158 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.67 g | 26.7 qt) 6.42 25.7  
Mash volume with grains (equipment estimates 7.24 g | 29 qt) 6.99 28  
Grain absorption losses -0.89 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 5.28 21.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.75 19  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.75 g | 19 qt) 4 16  
Total: 6.42 25.7
Equipment Profile Used: System Default
 
Notes

Recipe inspired by tasting Rauchbier on a visit to Germany and this article.
https://www.morebeer.com/articles/brewing_with_smoked_malts?srsltid=AfmBOooFMW-KA6j44kBpDRHYXzWv7Ep55T5yH9dqreCJvpHohqc3YmdY

Smoke the Munich Malt for approximately 1 hour on pellet smoker on lowest temp (200 or so) using a pan to deflect heat.
The Grain should not be milled or cracked and be moistened slightly prior to smoking to promote the smoke sticking to the grain.
Article says to expose to smoke for 15 minutes but I plan in smoking for 1 hour based on other articles and desired results.

It wound up being closer to 4 as the grain was not drying as expected. DO NOT use a water pan under the grain, it keeps the grain too wet to crush.

Decoction mash and smoking of the dark Munich malt should lead to the correct color on the beer.

Not doing anything to the water as I have great brewing water from my tap, just charcoal filter and 1/4 campden tablet.

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  • Last Updated: 2026-10-19 21:55 UTC