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meinerikstein

Batch #95
Brewed 4-3-2011
This is brewed as a traditional steinbier using 500 degree rocks to bring the wort up to boil.

Brewer: Tinman Email: -
Beer: meinerikstein Style: Bamberg Rauchbier
Type: All grain Size: 6 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 33 IBU
OG: 1.050 FG: 1.012
Alcohol: 4.9% v/v (3.8% w/w)
Water: City water w/ gypsum added.
Grain: 7 lb. 0 oz. American 2-row
0 lb. 6 oz. German Munich
0 lb. 6 oz. Belgian aromatic
0 lb. 4 oz. Belgian biscuit
0 lb. 8 oz. American crystal 60L
0 lb. 6 oz. Dextrine malt (Cara-Pils)
0 lb. 1 oz. Belgian Special B
0 lb. 4 oz. British Carastan
0 lb. 4 oz. Oats (raw)
1 lb. 2 oz. Raw wheat
Mash: 78% efficiency
Mash in 2 gallons/122 °water/112 °rest/15 minutes
add 1 gallon/180 °water/138 °rest/30 minutes
add 2 gallons/180 °water/154 °rest/40 minutes
mash out 2 gallons/190 °water/168 °rest/10 minutes
sparge to collect 7.5 gallons for 40 minutes
Boil: 90 minutes SG 1.040 7.5 gallons
Added approx. 40 # of 500 ° rocks to boilpot to raise temp to near boiling. Dunk the rocks several times to carmelize onto the surface of rocks. I had to turn burner on for actual boiling of wort, but removed 1/2 of the rocks prior to put in the freezer to chill so I could put in conical fermenter during primary so the yeast could eat the carmel off the rocks.
Irish moss at 10 minutes.
Hops: 2 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Hallertauer (4.25% AA, 15 min.)
.5 oz. Hallertauer (aroma)
Yeast: Wyeast German Ale in a 1/4 gallon starter.
Log: 7.5 collected
1.034 preboil
1.044 SG
Simpson naked oats for raw oats.
Melanoidin for carastan.
Carbonation: 2.3 volumes Keg: 12.5 psi @ 45°F
Force carb in keg
Tasting: None yet.

Recipe posted 04/03/11.