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Rowdy Rauchbier Recipe

Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.016 (recipe based estimate)
Efficiency: 35% (brew house)
Source: https://learn.kegerator.com/brewing-smoked-beer/
Calories: 94 calories (Per 12oz)
Carbs: 8.1 g (Per 12oz)

Created: Sunday January 6th 2019

Original Gravity:

1.029

Final Gravity:

1.005

ABV (standard):

3.1%

IBU (tinseth):

44.9

SRM (morey):

10.9

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 lb	American - Pale 2-Row2.5 lb Pale 2-Row	37	1.8	44.4%
2.25 lb	German - Smoked Malt2.25 lb Smoked Malt	37	3	40%
0.50 lb	American - Munich - Light 10L0.5 lb Munich - Light 10L	33	10	8.9%
3 oz	German - CaraMunich I3 oz CaraMunich I	34	39	3.3%
2 oz	German - Melanoidin2 oz Melanoidin	37	25	2.2%
1 oz	American - Roasted Barley1 oz Roasted Barley	33	300	1.1%
5.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	90 min	41.4	80%
0.25 oz	Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops	Pellet	3.75	Aroma	10 min	3.51	20%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Hallertau Mittelfruh (Pellet)		44.91	100%
1.25 oz / $ 0.00

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Westfield, Ma

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Brewing Procedure:
Mash for one hour at 152°F or until starch conversion is complete.
Mash out at 170°F, then bring to a boil.
Add first hop addition and start timer.
After 75 minutes, add Irish Moss.
After 5 more minutes, add second hop addition.

Lagering Instructions:
At flameout, whirlpool, chill to 60°F and rack to your fermenter.
Pitch yeast and ferment at 48-52 degrees Fahrenheit for 3-4 weeks, then allow it to slowly ramp up to 60 degrees before cold crashing to 32-38 degrees.
Let rest for 14 days at 32-38 degrees before bottling or kegging. The longer you lager, the smoother the flavor will be.

Last Updated and Sharing

352

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Brews

Public: Yup, Shared
Last Updated: 2019-01-08 03:38 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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