Brewed - November 8, 2012
Style - Classic Rauchbier
Ingredients:
- 12.5 lbs.Weyermann Rauch
- 4.5 lbs. Pilsner
- 2.0 lbs. Munich
- 0.75 lbs. CaraMunich
- 0.75 lbs. Melanoidin
- 0.10 lbs. Black Barley
- 1.75 oz. Hallertaur (60)
- 0.75 oz. Hallertaur (20)
- White Labs WLP830 German Lager (1000 ml starter / 2 vials)
- Saflager S-23 Lager Yeast (dry / 1 pack)
OG – 1.058
White Labs WLP830:
Primary – 86 days
Secondary/Lager - 60 days
Kegged -April 3, 2013
FG - 1.017
Attenuation - 70.7%
ABV - 5.37%
Saflager S-23:
Primary – 30 days
Secondary/Lager - 35 days
Kegged -January 15, 2013
FG - 1.014
Attenuation - 75.9%
ABV - 5.76%
Notes:
- First attempt at a Classic Rauchbier, a style that continues to grow on me esp. with the rich smokey and clean, crisp dark lager flavors
- I held up at ~ 61% rauch malt and based on the brewing day aromas and flavors, I hope it's turns out smokey enough
- Trying out two different lager yeasts and using both White Labs and Saflager for the first time (have used dry ale yeast but haven't tried with a lager until now)
- Mash at 154° and 60 min boil
- Carboy #1 (White Labs) - true lager fermentation; start at 40° in my chest freezer; 12/8/12: only down to 1.035!!; 1/15/13: down to 1.017 and it tastes great, so I decided to live with the FG and pull it out of chest freezer for short d-rest and now lagering
- Carboy #2 (Saflager) - fermenting at control room ambient; low 50's to start and will monitor; 12/8/12: down to 1.014 and transferred to a keg for lagering
