Rauch Dunkel Smoked Lager
All Grain Recipe
Submitted By: Keyser_Soze (Shared)
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Brewer: Brian B | |
Batch Size: 5.30 gal | Style: Munich Dunkel ( 4B) |
Boil Size: 6.01 gal | Style Guide: BJCP 2008 |
Color: 22.5 SRM | Equipment: My AG Equipment |
Bitterness: 24.3 IBUs | Boil Time: 60 min |
Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
3 lbs 8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
1 |
3 lbs 8.00 oz |
Smoked Malt (9.0 SRM) |
Grain |
2 |
3 lbs 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
3 |
8.00 oz |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
4 |
4.00 oz |
Rye Malt (4.7 SRM) |
Grain |
5 |
1.50 oz |
Saaz [4.0%] - Boil 60 min |
Hops |
6 |
0.50 oz |
Saaz [4.0%] - Boil 10 min |
Hops |
7 |
1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
8 |
Taste Notes
Very good. It is smoky, but not over the top. I get that nice bacon flavor, but it would be nicer if a little more of the roastiness came through as well. I think more chocolate wheat would be good and maybe some roasted barley as well. No yeast character to speak of at all. Very clean fermenting yeast.Notes
Brewed Saturday 7-12-14
I got the very last of the LHBS supply of Weyermann's smoked malt. It was a little less than this recipe called for.
Mashed with 4.5 gallons at around 152 degrees for 60 min.
First Runnings - 18.2 brix
Sparged with about 3.25 gallons at around 168 degrees.
Second runnings - 7.5 brix
OG = 15 brix 1.062
Bottled on 9-5-2014 with 3/4 of a cup of dextrose. I got a little over 4 gallons - 40 bottles at the end of it all. This Recipe Has Not Been Rated