36. Rauchbier

Posted by erwin on April 30, 2005 Leave a comment (0) Go to comments

3000g Smoked malt (Weyermann)
1600g Munich Type II
570g CaraMunich

Mash @ 68Â°C for 60 min.

40g Spalt Select for 60 min.

Fermentation:
S-04
23L
OG: 1.052
FG: 1.015

Primary: 13 days @ 20Â°C
Secondary: 13 days @ 20Â°C

Bottled: May 24th

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