Wyeast 2206 Bavarian Lager Yeast Starter:
smack pack Batch Size (Gallons):
5 Original Gravity:
1.053 Final Gravity:
30 Boiling Time (Minutes):
18 srm Primary Fermentation (# of Days & Temp):
50F Secondary Fermentation (# of Days & Temp):
50F Tasting Notes:
smokey, red lager. just a touch smokey, but definitely noticable.
Amount Item Type % or IBU
3 lbs Light Dry Extract (8.0 SRM) Dry Extract 37.5 %
2 lbs Munich Malt (9.0 SRM) Grain 25.0 %
2 lbs Smoked Malt (9.0 SRM) Grain 25.0 %
1 lbs Caraaroma (130.0 SRM) Grain 12.5 %
1.25 oz Northern Brewer [10.00%] (60 min) Hops 27.2 IBU
0.25 oz Hallertauer [4.30%] (30 min) Hops 2.0 IBU
0.25 oz Hallertauer [4.30%] (15 min) Hops 1.3 IBU
Rauchbier should be 20-100% smoked malt, so i did a little more than the minimum at 25%. This would probably be better converted to an all-grain batch, but it was really good anyway.
This was the first time trying a hybrid of a partial mash and steeping specialty grains with extract, mainly so I would only have to buy one 3 lb bag of dme instead of two. I steeped the grains for an hour or so @155F. In the last 15 min, I brought them slowly back up to about 165F, emulating a step mash. I think I also sparged the grains with the ol' tea kettle.
I'm not sure if my notes are correct, but I believe the primary and secondary each took two weeks.