Rauchbier

Fast Lager Method Source: http://brulosophy.com/methods/lager-method/

Mash:

 - pH target is 5.5-5.6 at room temp<br />
 - pH Adjustment Notes<br />
      - To decrease pH by 0.1, add 1.6 ml of 88% lactic acid<br />
      - To increase pH by 0.1, add 0.9 grams of pickling lime<br />

Boil Timer Settings:

 nE=3, AD=10, T1=75, T2=60, T3=5<br />

Fermentation:

 - Chill wort to 50 degrees<br />
 - Oxygenate (lots of oxygen -- at least 90 seconds)<br />
 - Ferment at 52 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days) <br />
 - Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)<br />
 - Disconnect plug from cooling side of temperature controller<br />
 - Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours).  See STC-1000+ settings below. <br />
 - Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)<br />

 - Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html<br />

 - When FG is stable and no diacetyl or acetaldehyde is detected, <br />
      - Reattach temperature probe from controller into thermowell<br />
      - Attach CO2 tank and add 1-2 pounds of pressure<br />
      - Set up a separate thermometer to monitor temperature of the beer<br />
      - Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step.  See STC-1000+ settings below. <br />
      - When beer temp is below 50 degrees, add prepared gelatin fining<br />
           - 1/2 tsp gelatin in 1/4 cup water,<br />
           - Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.<br />
      - Let beer clarify for a few days, then package<br />

STC-1000+ Settings for Fermentation Ramp Up:

 SP0: 52°<br />
 dh0: 36 (36 hour free-rise/ramp-up)<br />
 SP1: 68°<br />
 dh1: 0<br />

STC-1000+ Settings for Fermentation Ramp Down:

 SP0: 68°<br />
 dh0: 72 (3 day ramp-down)<br />
 SP1: 32°<br />
 dh1: 0<br />

Packaging:
Keg:

 - Transfer beer to keg<br />
 - Attach CO2 and set to PSI needed to carbonate to 2.4 volumes of CO2 @ 32 degrees<br />
 - Let beer condition at 32 degrees for a couple weeks<br />
 - Tap the keg<br />

Bottles:

 - Sanitize bottles<br />
 - Add a coopers carb drop to each bottle<br />
 - Add beer and cap each bottle<br />
 - Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)<br />
 - Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks<br />