Great Basin Brewing Co.’s Smoke Creek Rauchbier clone
Smoke Creek Rauchbier clone (Great Basin Brewing Co., NV)
(5 gallons/19 L, all-grain) OG = 1.055 FG = 1.016 IBU = 18 SRM = 24 ABV = 5.0% For tips on how to smoke your own rauchmalz, visit this article Ingredients 2.0 lbs. (0.91 kg) Weyermann rauchmalz (smoked malt) 2.0 lbs. (0.91 kg) Weyermann Pilsner malt (home smoked) 2.0 lbs. (0.91 kg) Weyermann Munich Type 2 malt (home smoked) 2.0 lbs. (0.91 kg) Weyermann Munich Type 1 malt 1.0 lb. (0.45 kg) Weyermann Pilsner malt 10 oz. (0.28 kg) Weyermann CaraMunich Type 2® malt 8 oz. (0.23 kg) Weyermann dehusked Carafa Type 2® malt 4.75 AAU Northern Brewer hops (90 min.) (0.52 oz./15 g of 9% alpha acids) 0.5 oz. (14 g) Hallertau hops (0 min.) Wyeast 2124 (Bavarian Lager) 1.0 cup corn sugar (for priming) Step by Step Infusion mash at 153–154 °F (67–68 °C) for 45 minutes. Sparge with water up to 165 °F (74 °C). Ferment at 52 °F (11 °C) until finished. Two-day diacetyl rest at 62 °F (17 °C). Lager at 32 °F (0 °C) for at least one month.
