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BATCH 113 27JUL2026 Rauchbier

168 calories 16.9 g 355 ml
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Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 30 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.74 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Source: TAB
Calories: 168 calories (Per 355ml)
Carbs: 16.9 g (Per 355ml)
Created: Thursday July 9th 2026
1.051
1.012
5.1%
21.3
11.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,360.80 g Weyermann - Munich Type II (Dark)1360.8 g Munich Type II (Dark) 37 10 55.8%
907.20 g Bestmalz - BEST Smoked907.2 g BEST Smoked 35.4 2.5 37.2%
170.10 g Weyermann - Caramunich Type 2170.1 g Caramunich Type 2 34 45 7%
2,438.10 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 11.5 Boil 30 min 21.3 100%
9 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
CellarScience - Berlin lager
Amount:
12 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 17 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
BYU
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 3 0 48 31 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L beta Infusion 64 °C 63 °C 40 min
alpha Infusion 63 °C 70 °C 40 min
mashout Infusion 70 °C 76 °C 10 min
1 L Sparge 25 °C 25 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8.9
Mash volume with grains 10.5
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 7.3 L) 10.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.9 L) 15.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10
Going into fermentor 10
Total: 19.1  
Equipment Profile Used: System Default
"BATCH 113 27JUL2026 Rauchbier" Rauchbier beer recipe by TAB. All Grain, ABV 5.09%, IBU 21.3, SRM 11.5, Fermentables: (Munich Type II (Dark), BEST Smoked, Caramunich Type 2) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2026-08-01 01:01 UTC