TrueBrewer 2018 winner!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 19 L | 60 min | 21.7 | 10.8 SRM | 1.054 | 1.013 | 5.38 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Bamberg-Style Maerzen Rauchbier | 1.05 - 1.06 | 1.012 - 1.02 | 18 - 25 | 4 - 15 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Smoked (Cherry) 2-Row | 1.814 kg | 38 |
| Munich I | 997.9 g | 20.9 |
| Munich II | 997.9 g | 20.9 |
| Smoked (Apple) 2-Row | 907.2 g | 19 |
| Carafa Special III | 56.7 g | 1.19 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 11.3 g | 0 min | First Wort | Pellet | 12 |
| Hallertauer | 14.2 g | 20 min | Boil | Pellet | 3.6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda (NaHCO3) | 0.4 g | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 1.27 g | 0 min | Mash | Water Agent |
| Chalk (CaCO3) | 0.4 g | 0 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 1.37 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 1.27 g | 0 min | Mash | Water Agent |
| Lactic Acid | 3 ml | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 1.23 g | 0 min | Sparge | Water Agent |
| Epsom Salt (MgSO4) | 1.33 g | 0 min | Sparge | Water Agent |
| Gypsum (CaSO4) | 1.23 g | 0 min | Sparge | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Saflager Lager (W-34/70) | Fermentis | 79% | 0°C - 0°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| acid rest | 36.1°C | 20 min |
| Alpha/maltose rest (140-146F) | 63.3°C | 30 min |
| Beta/dextrinization rest (158-162F) | 70°C | 30 min |
| Mash out (167-173F) | 75°C | 10 min |