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Rauchbier

202 calories 20 carbs
Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Wednesday November 6th 2019
1.061
1.014
6.12%
26.93
15.48
5.31
 
Fermenting Now

Target 50°F
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Fermentables
Amount Fermentable PPG °L Bill %
6 lb German - Smoked Malt6 lb Smoked Malt 37 3 53.9%
3 lb German - Munich Light3 lb Munich Light 37 6 27%
1 lb German - Dark Munich1 lb Dark Munich 36 10 9%
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 4.5%
8 oz German - CaraMunich III8 oz CaraMunich III - (late addition) 34 57 4.5%
2 oz German - Carafa III2 oz Carafa III - (late addition) 32 535 1.1%
11.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 25.25 75%
0.5 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.68 25%
 
Mash Guidelines
Amount Description Type Temp Time
4.2 gal Strike 152 °F 85 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 min.
3.45 ml Phosphoric acid Water Agt Mash 1 min.
3.45 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.37 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Finally, add 1 tsp. calcium chloride to the mash.

Step mash the rauchmalz, Munich, dark Munich, and aromatic malts at 131 °F (55 °C) for 10 minutes. Raise mash temperature to 146 °F (63 °C) and hold for 40 minutes, then up to 158 °F (70 °C) for 20 minutes. Start recirculating wort. Add remaining malts and raise the temperature to 168 °F (76 °C) and hold for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

*My plan on the mash,
1) dough in around 136F, without circulation and hold for 10 minutes at 131F,
2) start circulating water from HLT that is as 146F, and hold for 40 minutes,
3) than raise that to 158F for 20 minutes.
4) Add rest of grains and raise temp to 168F for 15 minutes)

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Transfer to secondary and lager for six weeks at 32 °F (0 °C). Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.

Need to do a d-rest
The process is simply to raise the fermentation temperature from lager temperatures (50-55F) to 65-68F for a two day period near the close of the fermentation. Usually the diacetyl rest is begun when the beer is 2 to 5 specific gravity points away from the target terminal gravity.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-21 16:34 UTC
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