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RAUCHBIER

3176 calories 313.7 g 6 L
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Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 8.32 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 3176 calories (Per 6L)
Carbs: 313.7 g (Per 6L)
Created: Wednesday June 18th 2025
1.057
1.013
5.9%
28.4
12.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Weyermann - Beech Smoked Barley500 g Beech Smoked Barley 35 2.7 44.2%
260 g Weyermann - Munich Type I260 g Munich Type I 38 6 23%
180 g Weyermann - Vienna Malt180 g Vienna Malt 37 3.5 15.9%
70 g Weyermann - Caramunich Type 270 g Caramunich Type 2 34 45 6.2%
60 g Maltodextrin60 g Maltodextrin 39 0 5.3%
50 g Weyermann - Dark Wheat Malt50 g Dark Wheat Malt 37 7 4.4%
10 g Weyermann - Carafa Special Type 1 10 g Carafa Special Type 1 29.9 340 0.9%
1,130 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 g Magnum2.5 g Magnum Hops Pellet 15 Boil 60 min 27.38 71.4%
1 g Hersbrucker1 g Hersbrucker Hops Pellet 4 Boil at 100 °C 10 min 1.06 28.6%
3.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.17 g Servomyces Other Boil 15 min.
0.86 g irish moss Water Agt Boil 15 min.
0.57 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.86 g Gypsum Water Agt Mash 1 hr.
0.34 g Salt Water Agt Mash 1 hr.
0.35 ml Phosphoric acid Water Agt Mash 1 hr.
0.42 g Phosphoric acid Water Agt Sparge 1 hr.
0.17 g Chalk Water Agt Mash 1 hr.
0.29 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
9 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 84 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 27.9 g       Temp: 18 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 L Strike 69 °C 65 °C 60 min
6.7 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 3.2
Mash volume with grains 3.9
Grain absorption losses -1.1
Remaining sparge water volume (equipment estimates 8.4 L) 7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 9.7 L) 8.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 4 L) 5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 5 L) 4
Total: 10.2  
Equipment Profile Used: System Default
"RAUCHBIER" Rauchbier beer recipe by manuel rodriguez. All Grain, ABV 5.86%, IBU 28.44, SRM 12.35, Fermentables: (Beech Smoked Barley, Munich Type I, Vienna Malt, Caramunich Type 2, Maltodextrin, Dark Wheat Malt, Carafa Special Type 1 ) Hops: (Magnum, Hersbrucker) Other: (Servomyces, irish moss, Calcium Chloride (dihydrate), Gypsum, Salt, Phosphoric acid, Chalk, Baking Soda)
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  • Last Updated: 2026-01-31 19:25 UTC