| BJCP Style | Rauchbier - 6B |
|---|---|
| Type | All Grain |
| Profile | Aroma: Blend of smoke and malt, varying in balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Low floral or spicy hop aroma optional. Clean fermentation profile. Appearance: Very clear, with a large, creamy, rich, tan- to cream-colored head. Deep amber to coppery-brown in color, often a little darker than the underlying Märzen style. Flavor: Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always mutually supportive. Märzen-like qualities should be evident, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Can have up to a moderate hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. The quality and character of the smoke is important; it should be cleanly smoky. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. Harsh, bitter, burnt, acrid, charred, rubbery, sulfury, or creosote-like smoky-phenolic flavors are inappropriate. Mouthfeel: Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate. |
| Batch Size | 12.0 L |
| Mash | 66.7° for 60.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 27.9 IBUs |
| EBC | 36.5 EBC |
| OG | 1.045 SG (Est. 1.049 SG) |
| FG | 1.011 SG (Est. 1.011 SG) |
| ABV | 4.5 % (Est. 4.9 %) |
| Std drinks | 1.2 per 330ml stubby 2.7 per 750ml longneck 1 per middy 1.5 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Gladfield Manuka Smoked Malt | 1.00 kg | 4.0 EBC | 36.9 % | |
| Gladfield Pilsner Malt | 1.00 kg | 3.7 EBC | 36.9 % | |
| Crystal, Light (Simpsons) | 0.45 kg | 104.0 EBC | 16.61 % | |
| Gladfield Sour Grapes Malt Acid | 0.20 kg | 6.0 EBC | 7.38 % | |
| Midnight Wheat Malt (Briess) | 0.06 kg | 1083.5 EBC | 2.21 % | |
| Total grain bill | 2.71 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Magnum | 10.00 g | 60.0 mins | Boil | 6.5% |
| Total hops | 10.00 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| - - Nottingham Yeast | Lallemand | Ale | 75.0 % | 16.7 C - 22.2 C |
| #2305 9/7/23 Brew day 10/7/23 Pitched yeast @ 18deg, spunding valve set to 10psi 15/7/23 Bottled -9 x 750ml Longnecks, 1 tsp sugar -6 x 330ml stubbies, 1/2 tsp sugar |