Rauchbier All Grain Kit
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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22-A Smoked Flavored/Wood Aged, Classic Rauchbier
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Min OG:
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1.050
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Max OG:
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1.056
|
|
|
Min IBU:
|
20
|
Max IBU:
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30
|
|
|
Min Clr:
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14
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Max Clr:
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26
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
|
Total Grain (Lbs):
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12.50
|
|
|
|
Anticipated OG:
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1.070
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Plato:
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16.98
|
|
Anticipated SRM:
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12.5
|
|
|
|
Anticipated IBU:
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36.7
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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60
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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5.88
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.059
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SG
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14.56 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
32.0
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4.00 lbs.
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Pilsener
|
Germany
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1.038
|
2
|
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40.0
|
5.00 lbs.
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Munich Malt
|
Germany
|
1.037
|
8
|
|
24.0
|
3.00 lbs.
|
Smoked(Bamberg)
|
Germany
|
1.037
|
9
|
|
4.0
|
0.50 lbs.
|
CaraMunich Malt
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Belgium
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1.033
|
75
|
Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.50 oz.
|
Hallertauer Tradition
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Whole
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6.00
|
36.7
|
60 min
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WYeast 2206 Bavarian Lager
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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12.50
|
|
|
Water Qts:
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12.50
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Before Additional Infusions
|
|
Water Gal:
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3.13
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Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.00
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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153
|
60 Min
|
|
Mash-out Rest:
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170
|
10 Min
|
|
Sparge:
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0
|
0 Min
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Total Mash Volume Gal: 4.13 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |