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Rauchbier

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

Original Gravity:

1.057

Final Gravity:

1.012

ABV (standard):

5.9%

IBU (tinseth):

25.9

SRM (morey):

13.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
29 g	Hallertau Mittelfruh (Pellet)		25.87	100%
29 g / $ 0.00

Mash Guidelines

Amount	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

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

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.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-08-06 20:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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