Brisket in a Bottle - Rauchbier - 2009 National Homebrew Competition Winner

Ingredients

For 12 Gallons (45.42 L)

    11.0 lb (4.99 kg) Weyermann pilsner malt
    8.5 lb (3.86 kg) beechwood home smoked malt
    3.5 lb (1.59 kg) 7 SRM Munich malt
    1.5 lb (1.36 kg) caramel Munich II malt
    8.0 oz (227 g) melanoidin malt
    4.0 oz (113 g) black malt
    2.0 oz (57 g) Hallertauer pellet hops, 8% a.a. (60 min)
    1.0 oz (28 g) Hallertauer pellet hops, 8% a.a. (15 min)
    White Labs WLP 820 Octoberfest/Marzen lager yeast, repitched
 

Specifications

    Original Gravity: 1.056
    Final Gravity: 1.015
    ABV: 5.38%
 

Directions

    Mash grains for 60 minutes at 154° F (68° C). Mash out for 15 minutes at 168° F (76° C).
    Primary fermentation for 21 days at 50° F (10° C).
    Forced CO2 to carbonate (2.4 vol).