Brews

Manuka-Smoked Rauchbier

Brew

Hops

Hop Variety60min30min
Moutere12g–
Nelson Sauvin–15g

Grain

  • 2.20kg Gladfield Munich Malt (38.8%)
  • 2.20kg Gladfield Manuka Smoked Malt (38.8%)
  • 0.60kg Gladfield Gladiator Malt (11.7%)
  • 0.50kg Gladfield Light Crystal Malt (9.7%)
  • 0.05kg Gladfield Eclipse Wheat (1%)

Yeast

2x Lallemand Diamond (Lager Yeast)

Water Treatment

4g Calcium Chloride, 2g Calcium Sulphate, 2g Mag Sulphate.

Boil Additions

Yeast nutrient & whirlfloc at 15min to end of boil.

Brew

  • Mash in at 67°C with 16.5L, rest for 60 min at 67°C.
  • Sparge with 16L at 78°C
  • Preboil size 29L
  • Boil time 90mins
  • Top up volume 1.5L
  • Postboil size 28L
  • Fermenter volume 26L

Fermentation

13C for 12 days then up to 16C for 2 days

Fermenter Additions

N/A

Carbonation

I think 130g in 200ml, need to find the notes

Bottled

20231103

Final Volume

23.5L

Notes

First beer using manuka smoked malt, and using lager yeast.

Fermentation at 13C for 12 days, then up to 16C for 2 days.

Recipe from Gladfield website.

Changed hops for availability/convenience – Pacific Jade → Moutere, and Wakatu → Nelson Sauvin. I already had the Moutere from a previous brew and the Wakatu only came in 100g packs.

Day 13 changed lid to a bubbler only as I needed the pressure tap fitting for the next brew.