IB Smoked Lager

Type: All Grain
Batch Size: 10.00 gal
Boil Size: 12.57 gal
Boil Time: 60 min
End of Boil Vol: 11.44 gal
Final Bottling Vol: 9.25 gal
Fermentation: Ale, Two Stage
Date: 29 Nov 2016
Brewer:
Asst Brewer:
Equipment: Pot and Cooler (10 Gal/37.8 L) – All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Taste Rating: 30.0
Taste Notes:

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 13.49 gal
  • Mash Water Acid:

Mash or Steep Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU
1 lbs Caramel Malt – 40L (Briess) (40.0 SRM) Grain 1 4.3 %
9 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2 38.7 %
5 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 3 21.5 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 4 2.2 %
5 lbs Munich I (Weyermann) (7.1 SRM) Grain 5 21.5 %
1 lbs Melanoidin (Weyermann) (30.0 SRM) Grain 6 4.3 %
12.0 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 7 3.2 %
1 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 8 4.3 %
Mash Steps

Name

Description

Step Temperature

Step Time
Protein Rest Add 1.03 gal of water at 124.2 F 122.0 F 30 min
Saccharification Error: Infusion temperature above boiling. Add more water! 152.0 F 30 min
Mash Out Error: Infusion temperature above boiling. Add more water! 168.0 F 10 min
  • Sparge Water Acid:
  • Fly sparge with 12.09 gal water at 168.0 F
  • Add water to achieve boil volume of 12.57 gal
  • Estimated pre-boil gravity is 1.055 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU
1.00 oz Select Spalt [4.75 %] – Boil 60.0 min Hop 9 7.8 IBUs
1.00 oz Select Spalt [4.75 %] – Boil 30.0 min Hop 10 6.0 IBUs
1.00 oz Select Spalt [4.75 %] – Boil 5.0 min Hop 11 1.6 IBUs
  • Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.062 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 10.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU
2.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 ml] Yeast 12
  • Measure Actual Original Gravity _______     (Target: 1.062 SG)
  • Measure Actual Batch Volume _______     (Target: 10.00 gal)
  • Add water if needed to achieve final volume of 10.00 gal

Fermentation

  • 29 Nov 2016 – Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
  • 03 Dec 2016 – Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1.014 SG)
  • Date Bottled/Kegged: 13 Dec 2016 – Carbonation: Bottle with 7.27 oz Corn Sugar
  • Age beer for 30.00 days at 65.0 F
  • 12 Jan 2017 – Drink and enjoy!
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IB Smoked Lager

One Response

  1. JohnnyO

    This beer is phenomenal. I’ve only had a handful of Rauchbiers in my life. This was the first one that made me want to have another. I need to add this to my brewing schedule.

    JohnnyO April 20, 2018 at 10:53 am #

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