Bring da Rauchus (2019 version)

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike
Batch Size: 5.00 galStyle: Bamberg-Style Bock Rauchbier (31D)
Boil Size: 5.71 galStyle Guide: GABF 2015
Color: 25.2 SRMEquipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 24.6 IBUsBoil 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

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