Rowdy Rauchbier Recipe Beer Recipe | All Grain Classic Style Smoked Beer | Brewer's Friend
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Rowdy Rauchbier Recipe

94 calories 8.1 g 12 oz
Beer Stats
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
1.029
1.005
3.1%
44.9
10.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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.

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