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Spassmacher Rauchbier Recipe

Jester Goldman, one of our beer judges, designed this beer to be a little bigger than is typical for the style, approaching a Rauchbock. He’s brewed this recipe at home and in 2013 at a commercial scale with Equinox Brewery (Fort Collins, Colorado).

Jester Goldman April 18, 2017

Spassmacher Rauchbier Recipe Primary Image

Jester Goldman, one of our blind-tasting panel judges, designed this beer to be a little bigger than is typical for the style, approaching a Rauchbock. He’s brewed and honed this recipe for many years, both at home and in 2013 at a commercial scale with Equinox Brewery (Fort Collins, Colorado).

ALL-GRAIN

Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 72%

OG: 1.064
FG: 1.024
IBUs: 21
ABV: 5.25%

MALT/GRAIN BILL

6.5 lb (2.9 kg) 2-row pale malt
4 lb (1.8 kg) Best Malz rauch malt
1 lb (454 g) Munich malt (48L)
0.75 lb (340 g) melanoidin malt
0.75 lb (340 g) 60L crystal malt
0.5 lb (227 g) flaked barley
0.25 lb (113 g) Dextrin malt

HOPS SCHEDULE

0.5 oz (14 g) Spalt [7.0% AA] at 60 minutes
0.5 oz (14 g) Spalt [7.0% AA] at 30 minutes
0.5 oz (14 g) Spalt [7.0% AA] at 5 minutes

YEAST

Wyeast 2308 Munich Lager

DIRECTIONS

Single step infusion mash at 156°F (69°C). Boil for 60 minutes, following the hops schedule. Ferment for 1 day at 55°F (13°C); 21 days at 45°F (7°); 3 days at 55°F(13°C) (diacetyl rest); and 14 days at 40°F (4°C).

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Have you brewed this recipe? What did you think?