Bring da Rauchus (2019 version)
All Grain Recipe
Submitted By: MikeLastort (Shared)
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Brewer: Mike | |
Batch Size: 5.00 gal | Style: Bamberg-Style Bock Rauchbier (31D) |
Boil Size: 5.71 gal | Style Guide: GABF 2015 |
Color: 25.2 SRM | Equipment: 10 Gallon Tun, 5 Gallon Batch |
Bitterness: 24.6 IBUs | Boil Time: 90 min |
Est OG: 1.072 (17.5° P) | Mash Profile: Decoction Mash, Triple, Lager |
Est FG: 1.018 SG (4.5° P) | Fermentation: Lager, Two Stage |
ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
7.58 gal |
HomeMaster RO |
Water |
1 |
4.83 g |
Baking Soda (Mash 60 min) |
Misc |
2 |
1.15 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
1.03 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
7 lbs |
Smoked Malt (Weyermann) (2.0 SRM) |
Grain |
5 |
5 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
6 |
1 lbs |
Caramunich I (Weyermann) (51.0 SRM) |
Grain |
7 |
4.00 oz |
Carafa II (Weyermann) (415.0 SRM) |
Grain |
8 |
4.00 oz |
Carafa Special II (Weyermann) (415.0 SRM) |
Grain |
9 |
2.28 g |
Baking Soda (Sparge 60 min) |
Misc |
10 |
0.54 g |
Calcium Chloride (Sparge 60 min) |
Misc |
11 |
0.49 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
1.50 oz |
Hersbrucker [2.2%] - Boil 60 min |
Hops |
13 |
1.50 oz |
Tettnang [4.4%] - Boil 20 min |
Hops |
14 |
2.0 pkgs |
Munich Lager (Wyeast Labs #2308) |
Yeast |
15 |
Notes
For 2019, switched to Wyeast 2308 Munich Lager lager yeast.
Mashed, brewed and put into 50F freezer on 4/13/19
Fermentation schedule:
4/13/19 - pitched yeast into ~70F wort, start primary fermentation
Ferment for 24 days at 50F, then begin raising temperature 3 degrees per day for a diacetyl rest at 65F
OG was 1.052, FG on 5/7/19 (before rest) was 1.014. ABV ~4.99%. Will take another reading when transferring to keg
Start raising temp for diacetyl rest
5/7/19 - raise temp to 53F
5/8/19 - raise temp to 56F
5/9/19 - raise temp to 59F
5/10/19 - raise temp to 62F
5/11/19 - raise temp to 65F
Diacetyl rest at 65F
5/12/19 to 5/22/19 hold temperature at 65F
Start dropping termerature 3 degrees per day until close to freezing.
5/22/19 - drop temp to 62F
5/23/19 - drop temp to 59F
5/24/19 - drop temp to 54F
(not at home on 5/25)
5/26/19 - drop temp to 50F
5/27/19 - drop temp to 47F
5/28/19 - drop temp to 44F
5/29/19 - drop temp to 41F
5/30/19 - drop temp to 38F
5/31/19 - drop temp to 35F
6/1/19 - transferred to keg
Hold and lager at 35F for at least three months, ready to drink no sooner than the end of July
This Recipe Has Not Been Rated