Bring da Rauchus

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike
Batch Size: 5.00 galStyle: Rauchbier ( 6B)
Boil Size: 5.96 galStyle Guide: BJCP 2015
Color: 22.4 SRMEquipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 27.9 IBUsBoil Time: 90 min
Est OG: 1.066 (16.2° P)Mash Profile: Decoction Mash, Triple, Lager
Est FG: 1.016 SG (4.1° P)Fermentation: Lager, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Munich I (Weyermann) (7.1 SRM) Grain 1
5 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 2
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 3
6.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 4
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 90 min Hops 5
1.00 oz Tettnang [4.5%] - Boil 30 min Hops 6
2 pkgs Munich Lager (Wyeast Labs #2308) Yeast 7

Notes

Pitched yeast 22 Oct 17 with beer at about 50F. Primary fermention at 50F for 11 days, 22 Oct to 1 Nov 1 Nov 17 set temp to 65F 3 days diacetyl rest at 65F, 1 Nov to 4 Nov 5 Nov 17 begin temperature drop to start lagering 5 Nov 17 - set temp to 60F 6 Nov 17 - set temp to 55F 7 Nov 17 - set temp to 50F 8 Nov 17 - set temp to 45F 9 Nov 17 - set temp to 40F 10 Nov 17 - set temp to 35F, and transfer to keg Force carbonate and serve whenever the time seems right

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