Zero Option Rachbier 
All Grain Recipe
Submitted By: gdistort (Shared)
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| Brewer: gdistort | |
| Batch Size: 10.00 gal | Style: Classic Rauchbier (22A) |
| Boil Size: 13.13 gal | Style Guide: BJCP 2008 |
| Color: 15.8 SRM | Equipment: Flaming Oaks Brewery (10 Gal/37.8L) |
| Bitterness: 22.3 IBUs | Boil Time: 90 min |
| Est OG: 1.065 (15.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Lager, Two Stage |
| ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 8 lbs |
Smoked Malt (9.0 SRM) |
Grain |
2 |
| 3 lbs 4.00 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
| 8.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
5 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 3.00 oz |
Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Hallertauer Hersbrucker [4.0%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
9 |
Taste Notes
To get to 154 for mash-in, do 10 degrees over target. Cooled to 44 degrees before pitching yeast, forgot the oxygen. Gradually brought temp up to 50 over the next 36 hours. 2 degrees per 12 hours. This recipe turned out fantastic. Just a hint of smoke wihtout being over powering. Truly a great beer. Dani's new favorite.This Recipe Has Not Been Rated
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