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2016 Rauchbier Maerzen

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: 2016 Rauchbier Maerzen	Brewer: slowbie	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 6.5 gal.	Boil Length: 60 min.	Target Volume: 5.5 gal.
Style	Name: Oktoberfest & Maerzen	Category: European Amber Lager - 3B	Type: Lager
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Bestmalz Rauchmalt	11 lbs.	5 °L	1.036	1.054	92%
Weyermann Caramunich 1	8 oz.	35 °L	1.036	1.002	4%
Weyermann Caramunich 3	8 oz.	55 °L	1.036	1.002	4%
Total	12 lbs.	11 SRM		1.059

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Hallertau Mittelfruh (Germany)	1 oz.	5	Boil	60 min.	Pellet	20
Total	1.00 oz.					20

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
So. German Lager WLP838	72	Low	50 °F	55 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: 2016 Rauchbier Maerzen	Brewer: slowbie	Brew Date:
	Boil Volume: 6.5 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	4.50 gal.	168.6 °F	1.50
Total		1 hour		4.50 gal. (runoff: 2.70 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	155.0 °F	3.56 gal.	168.6 °F
Total	1 hour		3.56 gal.

Type

all-grain

OG

1.059

style
1.050 - 1.057

FG

1.017

style
1.012 - 1.016

Color

11 SRM

style
7 - 14

IBU

20

style
20 - 28

ABV

5.5%

style
4.8 - 5.7

Cal.

196

per 12oz.