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Rauchbier

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 1.33 gallons (fermentor volume)
Pre Boil Size: 3.29 gallons
Post Boil Size: 1.75 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy/Dan Jablow
Hop Utilization: 98%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday August 6th 2025
1.057
1.012
5.9%
25.9
13.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 oz Weyermann - Beech Smoked Barley20 oz Beech Smoked Barley 35 2.7 41.4%
12 oz Weyermann - Munich Type I12 oz Munich Type I 38 6 24.8%
12 oz Avangard - Pilsner12 oz Pilsner 37.3 1.7 24.8%
4 oz Weyermann - Caramunich Type 24 oz Caramunich Type 2 34 45 8.3%
10 g German - Carafa III10 g Carafa III - (late mash tun addition) 32 535 0.7%
48.35 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 2 Boil 60 min 17.68 51.7%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 2 Boil 15 min 8.19 48.3%
29 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.70 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
50/50 RO/Plainfield
12 ml phosphoric in strike; 3.5 ml in sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.3 gal Strike 165 °F 155 °F 60 min
1 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 0.94 3.8  
Mash volume with grains 1.19 4.7  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 3.3 g | 13.2 qt) 2.97 11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.62 g | 14.5 qt) 3.29 13.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 1.33 g | 5.3 qt) 1.75 7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.75 g | 7 qt) 1.33 5.3  
Total: 3.92 15.7
Equipment Profile Used: System Default
 
Notes

Small batch, brew-in-bag.

Re-hydrate yeast in 77-86F water, stir gently, leave 15 min; stir again to suspend yeast, leave 5 min; adjust temp w/wort @ 5 min intervals to 55F.

Pitch @ 50F; 16g of slurry per liter of wort, in 1 gal (3.8l) & 1/2 gal (1.9l) jugs, each ~3/4 full.

Ferment @ 55F, 2 weeks + diacetyl rest, 3 days.

Rack to serving keg & lager @ 34F for 6 weeks.

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  • Last Updated: 2025-08-06 20:28 UTC