Popp'n Smoke Rauchbier 
All Grain Recipe
Submitted By: Superchop728 (Shared)
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| Brewer: Trident Brewing Co. | |
| Batch Size: 5.25 gal | Style: Classic Rauchbier (22A) |
| Boil Size: 6.79 gal | Style Guide: BJCP 2008 |
| Color: 18.9 SRM | Equipment: Matt's 8 Gal Pot |
| Bitterness: 28.2 IBUs | Boil Time: 60 min |
| Est OG: 1.057 (13.9° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 73.4 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Smoked Malt (9.0 SRM) |
Grain |
2 |
| 1 lbs |
Honey Malt (25.0 SRM) |
Grain |
3 |
| 8.00 oz |
Carafa I (337.0 SRM) |
Grain |
4 |
| 8.00 oz |
Light Dry Extract [Boil for 60 min] [Boil] (8.0 SRM) |
Dry Extract |
5 |
| 1.00 oz |
Perle [8.7%] - Boil 60 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 0.50 oz |
Select Spalt [2.4%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
9 |
Taste Notes
No smoke aroma but somkey flavorNotes
Pitched 1 vile of German Ale Yeast no starter
Mashed for 70 minutes 152-154 NO mash out
Fermentation didn't really kick off for 20 hours. This room temp was 70 but the beer temperature was 66-68. I believe this contributed to the slow start and not having a starter as I had palnned.This Recipe Has Not Been Rated
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