Smoked beer recipe
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
- 60 °C › Start mashing
- 63 °C › 20 min
- 73 °C › 30 min
- 78 °C › 5 min
- 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
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
- 60 °C › Start mashing
- 63 °C › 20 min
- 73 °C › 30 min
- 78 °C › 5 min
- 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
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)
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 › 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 51 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
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.
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.
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