Smokey Dokey v3.0 (5.5gal)

All Grain Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 5.50 galStyle: Classic Rauchbier (22A)
Boil Size: 6.29 galStyle Guide: BJCP 2008
Color: 22.8 SRMEquipment: Affenhaus 7g Kettle + 48qt Cooler (5.5gal batch)
Bitterness: 32.5 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Affenhaus - Single Infusion, Full Body, No Mash Out
Est FG: 1.017 SG (4.2° P)Fermentation: My Aging Profile
ABV: 5.2%Taste Rating: 0.0

Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
9 lbs 8.00 oz Smoked Malt (Weyermann) @ PHB (2.0 SRM) Grain 2
1 lbs 4.00 oz Munich II (Weyermann) @ PHB (8.5 SRM) Grain 3
12.00 oz Carafoam (Weyermann) @ PHB (2.0 SRM) Grain 4
8.00 oz Carafa III (525.0 SRM) Grain 5
1.70 oz Hallertauer [4.8%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.50 oz Hallertauer [4.8%] - Boil 15 min Hops 8
1.0 pkgs Munich Lager (Wyeast Labs #2308) Yeast 9


1/7: Prepared starter in kitchen, krausen after 12 hours 1/8: Brewday went fine, a tad low on mashing temp, but better than before. Moved to basement closet to ferment in perfect 50F 1/9: Beginning to see activity - good krausen by the end of the day 1/10: temp a bit low (46F), but good krausen and activity. May check on range with Wyeast 1/15: SG @ 1.040-45, lots of smoke flavor. Still sitting at 46F, hydrometer reading may be off. No rush, though 1/27: SG @ 1.019-20. A little bit to go. Tastes pretty good, intense smoke and no detectable off flavors. Test in 7 days 1/31: SG @ 1.020, placing in 55-60F ambient to finish off 2/3: Still at ~1.020. May be done, due to the higher mashing temp (which is not undesirable at all) 2/6: Racked to keg with SG @ 1.015 - close to perfect. Very good smoke flavor. Slight "tart" edge, which should subside in lagering. Will hook up to CO2 tomorrow 2/12: Tasted - extremely smoky, especially when warmed up a bit. Two more weeks in keg, and it'll be perfect

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