Rauch Dunkel Smoked Lager

All Grain Recipe

Submitted By: Keyser_Soze (Shared)
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Brewer: Brian B
Batch Size: 5.30 galStyle: Munich Dunkel ( 4B)
Boil Size: 6.01 galStyle Guide: BJCP 2008
Color: 22.5 SRMEquipment: My AG Equipment
Bitterness: 24.3 IBUsBoil 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.

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