Jtc2811
Well-Known Member
I am entering my first BJCP competition (first competition ever, to be more exact). I've been brewing for a bit, and I feel like I have some experience under my belt by now, so i want to take a shot at competing. I have been wanting to try to make a rauchbier for a while now, and the competition gave me a great excuse to try.
I am looking for an overall critique of my recipe, but more importantly I am not sure what to do about yeast. I know traditionally these things are lagered, but I can't do that. The best I can manage is about 55-60 with a wet t-shirt and a fan. That said, what should I use for yeast? Should I try something like Cal Common yeast? How do I use it properly (i.e, ferment 3 days at room temp then bring it down as low as I can for 3 weeks)?
The recipe:
Batch: 5 Gal partial mash
Target OG: 1.055
Target FG: 1.013
Target IBU: 23
One step mash @ 152 for 90min, batch sparge:
5# Smoked Malt
6oz Biscuit malt
4oz Caramunich
2oz Chocolate Malt
2# 10oz Pilsen Lite DME
1oz Saaz 5% (60)
0.5oz Mittelfruh 4%(60)
0.5oz Saaz (1)
0.5oz Mittelfruh (1)
Yeast:???
Fermentation:???
I am looking for an overall critique of my recipe, but more importantly I am not sure what to do about yeast. I know traditionally these things are lagered, but I can't do that. The best I can manage is about 55-60 with a wet t-shirt and a fan. That said, what should I use for yeast? Should I try something like Cal Common yeast? How do I use it properly (i.e, ferment 3 days at room temp then bring it down as low as I can for 3 weeks)?
The recipe:
Batch: 5 Gal partial mash
Target OG: 1.055
Target FG: 1.013
Target IBU: 23
One step mash @ 152 for 90min, batch sparge:
5# Smoked Malt
6oz Biscuit malt
4oz Caramunich
2oz Chocolate Malt
2# 10oz Pilsen Lite DME
1oz Saaz 5% (60)
0.5oz Mittelfruh 4%(60)
0.5oz Saaz (1)
0.5oz Mittelfruh (1)
Yeast:???
Fermentation:???
