Smoke Screen - Rauchbier - 2011 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    6.9 lb (3.13 kg) Weyermann Rauch malt
    1.1 lb (498 g) Weyermann pils malt
    1.0 lb (454 g) Weyermann Munich II malt
    0.7 lb (317 g) 51° L caramel-Vienna malt
    0.1 lb (45 g) Carafa II malt
    2.0 oz (57 g) Tettnang hops, 4% a.a. (60 min)
    0.3 oz (8.5 g) Tettnang hops, 4% a.a. (5 min)
    Wyeast No. 2633 Octoberfest lager yeast blend starter
 

Specifications

    Original Gravity: 1.057
    Final Gravity: 1.013
    ABV: 5.78%
    IBU: 27
    SRM: 12
 

Directions

    Single decoction mash schedule. Mash in at 122° F (50° C), hold for 10 minutes. Pull a thick decoction and hold at 154° F (68° C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154° F (68° C) for 40 minutes or until conversion is achieved. Sparge with 168° F (76° C) water.
    Primary fermentation for 48 days at 48° F (9° C).
    Forced CO2 to carbonate (2.5 vol).