MrOrange
Well-Known Member
This is going to be my first time brewing a Classic Rauchbier and I was wondering if you all would critique my recipe. From the research I have done it seems like most sources agree that a rauchbier is almost like an Oktoberfest/Vienna lager but with a portion of the grain bill substituted out for beechwood smoked malt to account for 20-100%. Since I had such great success with my vienna lager I figured I would try this out.
Gain Bill
- 5lbs 8oz Smoked Malt (43.1%)
- 3lbs 8oz Munich Malt (27.5%)
- 3lbs 4oz Pilsner (25.5%)
- 8oz Caramunich (3.9%)
Hops
- 2.2oz Hallertauer (4%)
Yeast
- WLP830 German Lager
Beersmith is giving me the following numbers:
OG: 1.056
FG: 1.013
ABV: 5.7%
IBU: 25ish
SRM: 10ish
I know that the color is below range but I will be doing a decoction mash and that will bring the color into the acceptable range. Anyone feel free to give me some advice. I am always open to suggestions.
Gain Bill
- 5lbs 8oz Smoked Malt (43.1%)
- 3lbs 8oz Munich Malt (27.5%)
- 3lbs 4oz Pilsner (25.5%)
- 8oz Caramunich (3.9%)
Hops
- 2.2oz Hallertauer (4%)
Yeast
- WLP830 German Lager
Beersmith is giving me the following numbers:
OG: 1.056
FG: 1.013
ABV: 5.7%
IBU: 25ish
SRM: 10ish
I know that the color is below range but I will be doing a decoction mash and that will bring the color into the acceptable range. Anyone feel free to give me some advice. I am always open to suggestions.