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Smoked beer recipe

Rauchbier in den Sonnenuntergang gehalten

For 10, 20 and 50-litre Braumeister

Recipe for 10-litre Braumeister

Ingredients

12 l of brewing water to start with plus sparging water
1.4 kg Munich malt
0.7 kg Smoked malt
0.3 kg Carapils
13 g Hallertauer hops (4.2 % alpha)
½ packet Saflager WB 34/70 yeast


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 20 min
  3. 73 °C › 30 min
  4. 78 °C › 5 min
  5. Boiling › 80 min

Hop addition

10 g Hallertau hops › 70 before end of boil
3 g Hallertau hops › 10 before end of boil

Original gravity

12 °P with 11 litres

Fermentation

Fermentation temperature at around 12 °C

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C

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Recipe for 20-litre Braumeister

Ingredients

23 l of brewing water to start with plus sparging water
2.70 kg Munich malt
1.35 kg Smoked malt
0.45 kg Carapils
25 g Hallertauer hops (4.2 % alpha)
1 packet Saflager WB 34/70 yeast


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 20 min
  3. 73 °C › 30 min
  4. 78 °C › 5 min
  5. Boiling › 80 min

Hop addition

20 g Hallertau hops › 70 before end of boil
5 g Hallertau hops › 10 before end of boil

Original gravity

12 °P with 21 litres

Fermentation

Fermentation temperature at around 12 °C

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C

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Recipe for 50-litre Braumeister

Ingredients

55 l of brewing water to start with plus sparging water
6.5 kg Munich malt
3.3 kg Smoked malt
1.2 kg Carapils
63 g Hallertauer hops (4.2 % alpha)
1 packet Saflager WB 34/70 yeast


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 20 min
  3. 73 °C › 30 min
  4. 78 °C › 5 min
  5. Boiling › 80 min

Hop addition

50 g Hallertau hops › 70 before end of boil
13 g Hallertau hops › 10 before end of boil

Original gravity

12 °P with 21 litres

Fermentation

Fermentation temperature at around 12 °C

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C

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For 200 and 500-litre Braumeister

Recipe for 200-litre Braumeister

Ingredients

230 l of brewing water to start with plus sparging water
25.0 kg Munich malt
11.0 kg Smoked malt
4.0 kg Carapils
250 g Hallertauer hops (4.2 % alpha)
2 packets Saflager WB 34/70 yeast


Method

Mash programme

60 °C › Start mashing
63 °C › 20 min
73 °C › 30 min
78 °C › 5 min
Boiling › 80min

Hop addition

200 g Hallertau hops › 70 min before end of boil
50 g Hallertau hops › 10 min before end of boil

Original gravity

12 °P with 210 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

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Recipe for 500-litre Braumeister

Ingredients

550 l of brewing water to start with plus sparging water
60.0 kg Munich malt
30.0 kg Smoked malt
10.0 kg Carapils
630 g Hallertauer hops (4.2 % alpha)
3 packets of Saflager WB 34/70 yeast


Method

Mash programme

60 °C › Start mashing
63 °C › 20 min
73 °C › 30 min
78 °C › 5 min
Boiling › 80min

Hop addition

500 g Hallertau hops › 70 min before end of boil
130 g Hallertau hops › 10 min before end of boil

Original gravity

12 °P with 520 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

Download recipe (PDF)