Bamberg Rauchbier

Brewer:	Golden Bladder Brewery		Email:	-
Beer:	Bamberg Rauchbier		Style:	Bamberg Rauchbier
Type:	All grain		Size:	5.5 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	8 IBU
OG:	1.070		FG:	1.014
Alcohol:	7.2% v/v (5.7% w/w)
Grain:	2.21 lb. Flaked corn 9.65 lb. Bamberg Rauchbier or Peated Malt Whiskey
Mash:	80% efficiency
	Mash @ 122-126 degrees and let rest for 30 minutes decoct 40% of mash to 149-153 degrees let rest in lauter tun for 1 hour. Sparge water at 171-175 degrees.
Boil:	60 minutes	SG 1.059	6.5 gallons
	3 oz. Maple syrup
	add whirflock tablet or 1 tbsp irish moss, and Hallertauer Hops the last 15 minutes of boil. Add maple syrup at the end of boil before cooling.
Hops:	.50 oz. Styrian Goldings (5.5% AA, 60 min.) .40 oz. Hallertauer (aroma)
Yeast:	3333 German Wheat yeast Creates a subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation high; apparent attenuation 70-76%. (63-75o F)
Log:	Ferment between 65 to 70 degrees for 7 days agitating for the first three days, rack to secondary fermentor and condition for six to eight weeks.
Carbonation:	2.4 volumes	Corn Sugar: 4.41 oz. for 5.5 gallons @ 65°F
	Carbonate as desired.

Recipe posted 12/19/05.