Falsch Clonkerla Rauchbier Rammbock 
All Grain Recipe
Submitted By: panomies (Shared)
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| Brewer: Jöns Budde | |
| Batch Size: 5.28 gal | Style: Classic Rauchbier (22A) |
| Boil Size: 6.90 gal | Style Guide: BJCP 2008 |
| Color: 6.2 SRM | Equipment: Braumeister - 20 Litre |
| Bitterness: 25.1 IBUs | Boil Time: 80 min |
| Est OG: 1.066 (16.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Lager, Two Stage |
| ABV: 6.6% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.60 gal |
Pilsen, Czech |
Water |
1 |
| 20.00 g |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 13 lbs 3.64 oz |
Smoked Malt (Weyermann) (3.0 SRM) |
Grain |
3 |
| 1 lbs 1.64 oz |
Light Dry Extract [Boil] (4.1 SRM) |
Dry Extract |
4 |
| 0.78 oz |
Hallertauer Mittelfrueh [3.8%] - Boil 60 min |
Hops |
5 |
| 0.78 oz |
Tettnang (Tettnang Tettnager) [6.0%] - Boil 60 min |
Hops |
6 |
| 16.00 g |
Irish Moss: SuperMoss (Boil 10 min) |
Misc |
7 |
| 2.0 pkgs |
SafLager West European Lager (DCL/Fermentis #S-23) |
Yeast |
8 |
| 0.20 g |
Yeast Nutrient (Primary 28 days) |
Misc |
9 |
Notes
Brewday 12.4.2018
Rehydrating the yeast: 2 pkg S-23, 18 g Go Ferm, 4 dl boiled and cooled water, 30 min, rehydrating time.
Fermenting at 14 C
Diacetyl rest 25.4.2018, SG 1016
Secondary 25.4. 2018, SG 1014, 14 C
This Recipe Has Not Been Rated
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