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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: |
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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 |
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| 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 |
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| 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. |
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| Hops: | 2 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) .5 oz. Hallertauer (aroma) |
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| 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. |
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| Carbonation: | 2.3 volumes | Keg: 12.5 psi @ 45°F | ||||||
| Force carb in keg | ||||||||
| Tasting: | None yet. | |||||||
Recipe posted 04/03/11.
