Czech Dark Lager & Classic Rauchbier Double Brew

Double brew day of lagers, since it makes sense to use my chest freezer to do two lagers at once. Unused capacity is inefficient.



Made starters on 12/31 using yeast leftover from previous brews. Both were fermenting by the next day.


Brewed 1/2/17.

Recipe: Czech Dark Lager (Recipe per Modern Homebrew Recipes)
Style: Czech Dark Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.01 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 25.6 SRM
Estimated IBU: 32.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
5.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
6 lbs 8.0 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         3        53.1 %       
4 lbs                 Munich Dark (BestMälz) (12.7 SRM)        Grain         4        32.7 %       
1 lbs                 Caramunich III (Weyermann) (71.0 SRM)    Grain         5        8.2 %        
10.0 oz               Carafa Special II (Weyermann) (415.0 SRM Grain         6        5.1 %        
2.0 oz                Acid Malt (3.0 SRM)                      Grain         7        1.0 %        
0.50 oz               Warrior [16.00 %] - Boil 45.0 min        Hop           8        24.1 IBUs    
1.00 oz               Saaz [3.25 %] - Boil 10.0 min            Hop           9        3.9 IBUs     
2.00 oz               Saaz [3.25 %] - Boil 5.0 min             Hop           10       4.3 IBUs     
2.0 pkg               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         11       -            


Mash Schedule: 148F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 16.31 qt of water at 160.4 F                     148.0 F       60 min       
Mash Step               Add 9.80 qt of water at 207.7 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.20gal) of 168.0 F water
Notes:
------
Brewed 1/2/17



Hit mash temp and boil volume well, ended up with around 6.75 gallons post-boil, with gravity right on at 1.052. Racked to carboy at 110F, let cool to 45F in freezer, oxygenated for 45 seconds, and pitched most of the starter on 1/3/17. Wort sample was tasting good.

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Recipe: Bamberger Rauchbier 2017 (BCS)
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
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: 28.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
2.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
3.00 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 %        
0.50 oz               Warrior [16.00 %] - Boil 90.0 min        Hop           12       26.7 IBUs    
0.50 oz               Hallertauer [2.50 %] - Boil 10.0 min     Hop           13       1.4 IBUs     
0.50 oz               Hallertauer [2.50 %] - Boil 5.0 min      Hop           14       0.8 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
----------------------------
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:
------
Brewed 1/2/17. 
Had to use my old pot, without volume markers. Under volume. Got around 5 gallons of 1.060 wort into my carboy, so under volume. Cooled to 45F, oxygenated ~45 seconds, and pitched the starter on 1/3/17. Collected the trub from the kettle, put in freezer, then sepwrated around 1 quart of clear wort from the trub, boiled briefly, cooled and added it the carboy. Did the same with 1 quart of Czech Dark lager but added it to the rachbier.