alrightmax
Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1007
- Yeast Starter
- none (though is the batch size was larger I might)
- Batch Size (Gallons)
- 2.5
- Original Gravity
- 1.051
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 16
- Primary Fermentation (# of Days & Temp)
- 10
- Tasting Notes
- Predominant smoke character, low hop bitterness, slight malt tones
4 lb Weyermann Smoked
2 lb Vienna
1 lb Weyermann Munich I
2 oz Roasted Barley
1 oz Saaz
Single infusion, 60 min @ 155f
Mash out 15 min @ 167f
60 min. boil
.8 oz Saaz @ 60 min
.2 oz Saaz @ 5 min
10 days in primary @ 70 degrees
This recipe was great! There aren't many rauchbiers available here, and I can't lager anything, so I make do with what I can. This was one of my best recipes yet.
2 lb Vienna
1 lb Weyermann Munich I
2 oz Roasted Barley
1 oz Saaz
Single infusion, 60 min @ 155f
Mash out 15 min @ 167f
60 min. boil
.8 oz Saaz @ 60 min
.2 oz Saaz @ 5 min
10 days in primary @ 70 degrees
This recipe was great! There aren't many rauchbiers available here, and I can't lager anything, so I make do with what I can. This was one of my best recipes yet.
