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

03/11/2023

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.