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Recipe: Silver Reef Más Fuego Rauchbier
From the team at Silver Reef in St. George, Utah, here’s a homebrew-scale recipe for the smoked lager that won gold at the 2024 World Beer Cup.
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044 (11°P)
FG: 1.006 (1.5°P)
IBUs: 22
ABV: 5%
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044 (11°P)
FG: 1.006 (1.5°P)
IBUs: 22
ABV: 5%
[PAYWALL]
MALT/GRAIN BILL
6.6 lb (3 kg) Weyermann Beech Smoked Malt
1.25 lb (567 g) Weyermann Munich I
6.6 oz (187 g) Weyermann Caramunich I
HOPS SCHEDULE
0.5 oz (14 g) Hallertauer Magnum at 60 minutes [22 IBUs]
YEAST
Fermentis SafLager W-34/70 or similar
DIRECTIONS
Mill the grains and mash in at 132°F (56°C) for 10 minutes; raise to 145°F (63°C) and rest 30 minutes; raise to 154°F (68°C) and rest 30 minutes; then raise to 168°F (76°C) for mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding the hops according to the schedule. After the boil, chill to about 57°F (14°C), aerate the wort, and pitch the yeast. Ferment at 57°F (14°C) for 7 days, then steadily drop to 33°F (1°C) and lager for 21 days. Filter, package, and carbonate to 2.4–2.5 volumes of CO2.
BREWER’S NOTES
Water: We run our water through our reverse-osmosis (RO) system to get the total hardness down to 120 ppm, then we add calcium chloride (32 g per barrel, or about 5 g for a 5-gallon batch).
