Ready When You Are Rauchbier Recipe

Ready When You Are Smoked German Rauchbier Recipe

"Ready When You Are" Rauchbier (10 gals.)
Rauchbier

17 lbs. German Rauch Malt
4 lbs. Toasted Rauch Malt (20 min. @ 300)
3 lbs. Cara-Pils Malt
2 lbs. Toasted Rauch Malt (20 min. @ 350)
1 lb. Caramel 60 Malt
8 oz. Caramel 20 Malt
1.25 tsp. Gypsum
.6 tsp. Calcium Chloride
1.125 tsp. Chalk
2 tsp. Irish Moss
.5 oz. Perle Hops (60 min.) 8.30 IBU
1 oz. Hallertau Hops (60 min.) 8.00 IBU
.5 oz. Hallertau Hops (FW)) 4.00 IBU
1 cup Corn Sugar for priming
2 packs. #2206 or #WLP830 Lager Yeast

SG 55 IBU 19.95

Leave First Wort Hops in during the boil.

WEYERMANN Beechwood Smoked Rauch Malt - 2.1 - 3.6L - 1 lb.
Average rating:
Color similar to a High Color (2.1 - 3.6L) pale malt. Produces strong beech smoke aromas and flavor with gentle notes of vanilla and honey. OK to use for up to 100% of malt bill.
Briess CaraPils™ Dextrine Malt - 1.6L - 1 lb.
Average rating:
A unique specialty malt used for recipe adjustment when more body is desired without any additional color or flavor/aroma.
Briess Caramel Malt - 20L - 1 lb.
A mild caramel malt which adds body and sweetness without contributing strong flavors.
Briess Caramel Malt - 60L - 1 lb.
Imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor.
Gypsum - Calcium Sulphate 2 oz.
Calcium Chloride 4 oz.
Average rating:
Chalk - Calcium Carbonate 8 oz.
Irish Moss Kettle Fining - 2 oz
Average rating:
Corn Sugar for Priming, 5 oz
2206 Bavarian Lager Wyeast Smackpack

Ready When You Are Rauchbier Recipe

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