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Rauchbock

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 23.4 liter(s)
    Total mash volume

Steps

Temp Time
63 C 10 min
72 C 50 min

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Fermentables

14 BLG
5.8% ABV
21.4 SRM
Type Name Amount Yield EBC
Grain Smoked Malt 3 kg 51.4% 80 % 18
Grain Munich Malt 2 kg 34.2% 75 % 18
Grain Caramel 150EBC 0.6 kg 10.3% 75 % 150
Grain Caramel 600EBC 0.2 kg 3.4% 75 % 600
Grain Chocolat 1200EBC 0.04 kg 0.7% 60 % 1200
Sum 5.84 kg

Hops

15 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil H. Tradition 20 g 10 min 5.4 %
Boil H. Tradition 20 g 60 min 5.4 %

Yeasts

Name Type Form Amount Laboratory
Mauribrew Lager 497 Lager Dry 12.5 g ---

Notes

  • • Pour the chocolate malt after a negative iodine test / after 60 minutes of mashing and hold for 10 minutes.
    • Fermentation 1st
    o Stormy 12-14 * about 14 days
    o Quiet 12-14 * recommended as the lowest 14 days
    • Fermatation 2nd
    o 12-14 * for about 1.5 months
    Feb 18, 2019, 1:39 PM

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