Recipes

BP Rauchbier

TRiangle's Unabashed homeBrewers Recipe Collection
Style: Rauchbier-style Ale			Type: Grain & Extract
Submitted by: Bruce Pitner	bpitner@mindspring.com		On: 2/15/99
BP Rauchbier
Batch Size:		Boil Time:
Starting Gravity:		Finishing Gravity:
Primary Fermentation: 8 days in glass, 60°-65° F		Secondary Fermentation:

Ingredients:

1.5 # Weyerman's smoked malt

0.5 # Baird Crystal L=10

2.4 # Durst Munich malt

0.2 # Marris Otter Pale malt

0.1 # roast L=320

0.6 # pale malt

0.3 # flaked wheat

1.5 # M+F light extract

0.66 oz Libert pellets, 5.0% alpha acid (45 min)

0.5 oz Perle pellets, 6.6 alpha acid (25 min)

0.5 oz Tettnang pellet, 3.4 alpha acid (25 min)

0.5 oz Perle (2 min)

0.5 oz Tettnang (2 min)

1 tsp irish moss (2min)

Pitched 1056 Wyeast starter

Notes:

Mash grains: 50 deg C 25 min, 65 deg C 45 min, 69 deg C 20 min

Bottled with 2/3 cup corn sugar 6/1/97