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Rauchbier 
All Grain Recipe
Submitted By: brassariariopreto (Shared)Members can download and share recipes
| Brewer: Ricardo/Arthur | |
| Batch Size: 6.34 gal | Style: Classic Rauchbier (22A) |
| Boil Size: 7.78 gal | Style Guide: BJCP 2008 |
| Color: 16.4 SRM | Equipment: Brassaria Rio Preto (Guten Ajust.) |
| Bitterness: 24.5 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Lager, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 3 lbs 11.97 oz | Floor Bohemian Pilsener (Weyermann) (2.0 SRM) | Grain | 1 |
| 3 lbs 11.97 oz | Munich Malt (9.0 SRM) | Grain | 2 |
| 3 lbs 8.44 oz | Smoked Malt (9.0 SRM) | Grain | 3 |
| 1 lbs 12.22 oz | Smoked Malt (9.0 SRM) | Grain | 4 |
| 10.58 oz | Caraaroma (130.0 SRM) | Grain | 5 |
| 10.58 oz | Caramunich I (Weyermann) (51.0 SRM) | Grain | 6 |
| 7.05 oz | Melanoiden Malt (35.5 SRM) | Grain | 7 |
| 1.59 oz | Hallertauer Mittelfrueh [3.0%] - First Wort | Hops | 8 |
| 0.95 oz | Hallertauer Mittelfrueh [3.9%] - Boil 30 min | Hops | 9 |
| 2.0 pkgs | SafLager German Lager (DCL/Fermentis #S-189) | Yeast | 10 |