Randy Scorby’s Classic Rauchbier

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.014
IBU = 28  SRM = 13  ABV = 5.0%

Best of Show, AHA NHC (840 entries)

Ingredients
7 lb. 13 oz. (3.5 kg) Weyermann rauchmalz (smoked malt)
1 lb. 5 oz. (0.59 kg) Weyermann Pilsner malt
1 lb. 3 oz. (0.53 kg) Weyermann Munich Type II malt
12 oz. (0.34 kg) Weyermann Caravienne® malt
1.6 oz. (45 g) Weyermann dehusked Carafa® II malt
8 AAU Tettnanger hops (60 min.) (2.0 oz./57 g of 4% alpha acids)
1.2 AAU Tettnanger hops (5 min.) (0.3 oz./8.5 g of 4% alpha acids)
Wyeast yeast nutrient (15 min.)
Wyeast 2633 (Oktoberfest Blend) yeast (2 qt./2L yeast starter)

Step by Step
Single decoction mash schedule: Mash in at 132 °F (56 °C) and hold for ten minutes. Pull a thick decoction and boil it for 10 minutes. Return to main mash and hold at 154 °F (68 °C) for 40 minutes or until conversion is achieved. Recirculate until clear, fly sparge with 168 °F (76 °C) water and boil for 90 minutes. Chill wort and pitch yeast starter. Wort temperature should be no higher than 50 °F (10 °C) when pitched. A higher pitch rate is needed to compensate for low wort temperature. Ferment at 48 °F (8.9 °C) for 14 days or until desired FG is achieved. [Original extract efficiency = 70%. Three base malts adjusted proportionally.]