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103. Rauchbier

6,7kg Smoked malt (Weyermann)
200g CaraMunich II
100g Acid malt

3ml lactic acid in mash, 6ml in sparge
pH 5,3
mash for 60 min @68°C

130g Styrian Goldings (2,0% alpha) for 90 min.

White Labs WLP001 California Ale Yeast
OG: 15,5 brix (1.063)
FG: 7,7 brix (1.010)

Bottled May 27 with 90g dextrose

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