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Ingredients
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Ingredients
Method
Brewing Directions
- 1
Prepare the Mash
In a large pot, heat 3 gallons of water to approximately 160°F (71°C). Add the Munich Malt, Pilsner Malt, Smoked Malt, and Caramel Malt to the pot. Stir well to ensure there are no dry clumps.
- 2
Mash Rest
Maintain the temperature at 150°F (65°C) for 60 minutes. This step allows the enzymes to convert the starches in the grains into fermentable sugars.
- 3
Sparging
After the mash rest, slowly drain the liquid (wort) from the pot into another vessel. Rinse the grains with hot water (around 170°F or 77°C) to extract additional sugars. Collect a total of about 5 gallons of wort.
- 4
Boiling the Wort
Bring the wort to a boil. Once boiling, add the Hallertauer Hops and allow the mixture to boil for 60 minutes. This will impart bitterness and aroma to the beer.
- 5
Cooling the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 6
Fermentation
Transfer the cooled wort to a fermentation vessel. Pitch the yeast by sprinkling it on top of the wort. Seal the vessel with an airlock and place it in a cool, dark area.
- 7
Conditioning
Allow the beer to ferment for about 2 weeks. Once fermentation is complete, transfer the beer to a bottling bucket, add priming sugar, and bottle the beer.
- 8
Aging
Let the bottled beer age for at least 2 weeks at room temperature to carbonate before refrigerating.
- 9
Enjoy
Chill the Rauchbier and serve in a glass. Enjoy the smoky, malty flavors!