Deep Sabbath 
All Grain Recipe
Submitted By: norvegicus (Shared)
Members can download and share recipes
| Brewer: Samhain Brewery | |
| Batch Size: 6.50 gal | Style: Rauchbier ( 6B) |
| Boil Size: 8.54 gal | Style Guide: BJCP 2015 |
| Color: 17.2 SRM | Equipment: Home BIAB |
| Bitterness: 30.6 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: BIAB Temperature Mash, 3 Step, Medium Body, no Mash Out |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Lager, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Smoked Malt (Weyermann) (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
| 8.00 oz |
Carafa II (412.0 SRM) |
Grain |
3 |
| 8.00 oz |
Carared (Weyermann) (24.0 SRM) |
Grain |
4 |
| 8.00 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
5 |
| 1.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
6 |
| 1.00 oz |
Tettnang [4.5%] - First Wort |
Hops |
7 |
| 2.00 oz |
Tettnang [4.5%] - Boil 20 min |
Hops |
8 |
| 1.00 oz |
Tettnang [4.5%] - Steep 5 min |
Hops |
9 |
| 0.8 pkgs |
Southern German Lager (White Labs #WLP838) |
Yeast |
10 |
Notes
2L starter from single pkg of yeast ~48H /
Fermented for 6 days in the garage in mid 50s, then brought into basement, mid 60s, SG 1.015, then a week back in the garage, high 40s to low 50s /
FG 1.014
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor