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Rauchbier

176.77 calories 17.11 g 12 oz
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Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7.4 gallons
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Mag, Sep 2019
Hop Utilization: 98%
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Sunday September 8th 2019
13.3 °P
3.0 °P
5.51%
20.71
14.68
5.43
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Smoked Malt6 lb Smoked Malt 37 3 52.1%
3.30 lb German - Munich Light3.3 lb Munich Light 37 6 28.6%
1.10 lb German - Dark Munich1.1 lb Dark Munich 36 10 9.5%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 4.3%
0.50 lb German - CaraMunich III0.5 lb CaraMunich III 34 57 4.3%
2 oz German - Carafa III2 oz Carafa III 32 535 1.1%
11.53 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.26 oz Liberty1.26 oz Liberty Hops Pellet 4 Boil 60 min 19.19 71.6%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 5 min 1.52 28.4%
1.76 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Proteinase Rest Infusion 131 °F 10 min
Beta Amylase Rest Temperature 146 °F 40 min
Alpha Amylase Rest Temperature 158 °F 20 min
Mash Out Infusion 168 °F 15 min
Drain Mash Tun Batch Sparge 168 °F 1 min
Batch Sparge Batch Sparge 180 °F 1 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Wyeast - Beer Nutrient Water Agt Boil 5 min.
0.50 each Whirlfloc Tablets Water Agt Mash 5 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g canning salt Water Agt Mash 1 hr.
0.08 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 415 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.19 psi       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34.1 0 10.9 77.2 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

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 />
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-08 19:51 UTC
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