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(NES) New England Smokeout

(NES) New England Smokeout

Rauchbier • All Grain • 5 gal

kaj030201

Session Rauchbier with oats/lactose

October 4, 2017 at 01:22pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 7 lbs German Smoked

    German Smoked

    Earthy, rich smoke flavor

  • 1 lbs Rye Crystal; Simpsons

    Rye Crystal; Simpsons

    Seasonal autumn flavour – sweet and malty with warm bread-crust flavours.

  • .5 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 oz Tettnanger - 4.5 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Style (BJCP)

Category: 6 - Amber Malty European Lager

Subcategory: B - Rauchbier

Range for this Style
Original Gravity: 1.049 1.050 - 1.057
Terminal Gravity: 1.012 1.012 - 1.016
Color: 18.1 SRM 12 - 22
Alcohol: 4.7% ABV 4.8% - 6%
Bitterness: 23.3 IBU 20 - 30

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