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Rauch und Roggen All-grain
Color
Stats
OG1.080
FG1.022
IBU65
ABV7.50 %
SRM39
BJCP Style
23B. Smoke-flavored Beer, Other Smoked Beer
Description
A smokey, spicey winter warmer that should age at least 6 months to be enjoyed properly.
Submitted by Eric_Q on 26-Feb-2006

Recipe Details
Tasting Notes
Awards
Boil Volume 8.68 gallons
Boil Time 90 minutes
Batch Size 5.25 gallons
Yeast Wyeast #1728 Scottish Ale (71% app. attenuation)
Primary Fermentation Plastic, 10 days
Secondary Fermentation Glass, 14 days
Other Fermentation Bottle Condition at least 6 months
Procedure Single Infusion Mash 24 qts water @ 152 for 75 mins. Carbonate low for appropriate smoothness.
  Style Comparison
  Low   High
OG 1.080
FG 1.022
IBU 65
SRM 39
ABV 7.50
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
32.0 % 6.00 German Vienna 26.6 3.0
26.7 % 5.00 German Smoked 22.2 9.0
13.3 % 2.50 Rye 9.0 3.5
10.7 % 2.00 Flaked Rye 8.6 2.8
5.3 % 1.00 Chocolate 3.5 350.0
5.3 % 1.00 German Light Caramel Use Melanoidin 4.4 2.5
2.7 % 0.50 Belgian CaraMunich 2.0 75.0
2.7 % 0.50 Light Dry Malt Extract 2.7 2.0
1.3 % 0.25 American Black Barley 0.8 530.0
  18.75     79.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
12.7 % 0.50 Simcoe Whole/Plug 12.3 6.2 60 0.234 20.5
19.0 % 0.75 Perle Whole/Plug 8.0 6.0 45 0.215 18.4
5.1 % 0.20 Simcoe Whole/Plug 12.3 2.5 45 0.215 7.5
12.7 % 0.50 Perle Whole/Plug 8.0 4.0 FWH 0.142 8.1
12.7 % 0.50 Tettnanger Whole/Plug 4.8 2.4 20 0.142 4.9
12.7 % 0.50 Hallertau Whole/Plug 3.6 1.8 20 0.142 3.6
12.7 % 0.50 Tettnanger Whole/Plug 4.8 2.4 5 0.047 1.6
6.3 % 0.25 Tettnanger 10 days Whole/Plug 4.8 1.2 DH 0.000 0.0
6.3 % 0.25 Hallertau 10 days Whole/Plug 3.6 0.9 DH 0.000 0.0
  3.95               65.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss 15 min boil