Brewing recipe for smoked beer

50-litre Braumeister
Method

Ingredients

Mash programme
1 60C
2 52C
3 63C
4 73C
5 78C
6 Boiling

55l
6.50kg
3.30kg
1.20kg
63g
1 packet

Start mashing
0min
20min
30min
5min
80min

Brewing water plus sparging water

Munich malt
Smoked malt
Carapils
Hallertauer hops (4.2% alpha)
Saflager WB 34/70 yeast

Hop addition
50g Hallertau hops 70min before end of boil
13g Hallertau hops 10min before end of boil

Original gravity
12P with 52 litres

EVALUATION
Fermentation
Fermentation temperature at around 12C

My comments

Maturing
23 days at room temperature,
followed by 34 weeks
in the refrigerator at 5C

My evaluation

At www.speidels-braumeister.de you will find further recipes.

The data of time, temperature and quantities are recommendations and without engagement.
Speidel Tank- und Behlterbau GmbH, www.speidels-braumeister.de