Bring da Rauchus 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Brewer: Mike | |
| Batch Size: 5.00 gal | Style: Rauchbier ( 6B) |
| Boil Size: 5.96 gal | Style Guide: BJCP 2015 |
| Color: 22.4 SRM | Equipment: 10 Gallon Tun, 5 Gallon Batch |
| Bitterness: 27.9 IBUs | Boil 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 |
| 2.0 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
This Recipe Has Not Been Rated
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