Rauchbier 2016

Brewed 9/4/16.

Pitched @ 45F, but oxygen regulator broke, so shook carboy. Good thing I made a large starter w/ reused yeast from a previous batch.  Still fermentation seemed to go well.

Fermented at 50F, once complete raised to 65F for diacetyl rest, cooled to 35F. Racked to keg and force carbed. Still lagering as of 10/20/16.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bamberger Rauchbier 2016
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -            
4 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         4        32.7 %       
4 lbs                 Smoked Malt (Weyermann) (2.0 SRM)        Grain         5        32.7 %       
1 lbs                 Caramel Malt - 20L (Briess) (20.0 SRM)   Grain         6        8.2 %        
1 lbs                 Munich I (Weyermann) (7.1 SRM)           Grain         7        8.2 %        
1 lbs                 Munich II (Weyermann) (8.5 SRM)          Grain         8        8.2 %        
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         9        4.1 %        
8.0 oz                Vienna Malt (3.5 SRM)                    Grain         10       4.1 %        
4.0 oz                Carafa II (Weyermann) (415.0 SRM)        Grain         11       2.0 %        
2.00 oz               Tettnang (Tettnang Tettnager) [4.00 %] - Hop           12       26.7 IBUs    
0.50 oz               Tettnang [2.00 %] - Boil 10.0 min        Hop           13       1.1 IBUs     
0.50 oz               Tettnang [2.00 %] - Boil 5.0 min         Hop           14       0.6 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         15       -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 16.31 qt of water at 162.8 F                     150.0 F       60 min       
Mash Step               Add 9.80 qt of water at 203.7 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
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