Our local homebrew club did a project with Gordon Biersch here in the Phoenix area for a very tasty Rauchbier and I thought I would try this as a BIAB but need some assistance to make sure I am calculating this correctly.
BJCP Style Guidelines: 22A - Smoked Beer, Classic Rauchbier
OG: 1.050-1.057
FG: 1.012-1.016
ABV: 4.8-6%
IBU: 20-30
SRM: 12-22
Batch Size (USG): 6.50 (29.5L)
Total Grain (Lbs): 14.35#
Actual OG: 1.056 (13.8°P); FG: 1.012 (3.0°P)
Anticipated OG: 1.055 (13.6°P)
Anticipated SRM: 15-16
Anticipated IBU: 20-22
Brewhouse Efficiency: 70-74%
Wort Boil Time: 90 Min
Fermentables:
14.00 lbs. Weyermann Smoked (Bamberg) Malt
0.35 lbs. Weyermann Carafa Special II
Hops:
1.28ozs. Hallertau Mittelfruh (Pellet) 5.0%aa [60]
Extras:
1.00 Cap White Labs Servomyces (nutrient) [Starter]
1.00 Unit(s) Whirlfloc Tablet [5]
Yeast: White Labs #WLP838 - Southern German Lager
Mash Schedule:
Albumin = 128-131°F [15-20]
Dextrinization = 155-158°F [45-55]
Mash Out = 165-168°F [5-15]
I had seen that SteelJan had a video on YouTube where she used 3 levels of mashing - 125F and dough in (brought down to 122F) for 20 minutes, then 140F for 40 mins., and 158F for an additional 15 minutes after which she pulled the bag and it was normal brewing as I'm used to with an extract.
I used Beersmith for my calculations and it suggested I use 9 1/2 gallons of water.
What are your thoughts?
Jerry van West
Chandler, Arizona
Post #2 made 15 years ago
the recipe looks soled.
have you done a BIAB before? if not, i don't think you should start with a step mash schedual. instead just go with single infusion with maybe a temp raise at the end for mashout.
by the way, i was in Bamberg in November, some of those Rauchbiers are pretty offensive.
the Schlenkerla Rauchbier tastes like an ashtray, on the other hand the Spezial brauerei Rauchbier is much nicer.
you might want to cut back on the Rauch malt in th recipe.
have you done a BIAB before? if not, i don't think you should start with a step mash schedual. instead just go with single infusion with maybe a temp raise at the end for mashout.
by the way, i was in Bamberg in November, some of those Rauchbiers are pretty offensive.
the Schlenkerla Rauchbier tastes like an ashtray, on the other hand the Spezial brauerei Rauchbier is much nicer.
you might want to cut back on the Rauch malt in th recipe.
Last edited by shibolet on 04 Feb 2011, 18:50, edited 5 times in total.
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