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Rot und Rauchig Smoked Red Lager Recipe
We’ve included the addition of gluten-reducing enzymes, if you want a gluten-reduced beer. Without testing a finished batch, we can make no guarantees of the amount of gluten that will remain in the beer you brew, so test before you drink if you or your friends are gluten-sensitive.
Estimated OG: 1.055
Estimated FG: 1.014
Estimated IBUs: 29
Estimated ABV: 5.4%
6 lb (2.7 kg) Beech-smoked malt
3.5 lb (1.9 kg) German Pilsner
1 lb (454 g) Dark Munich
0.2 lb (91) Carafa II
1.5 oz (42 g) Hallertau Hersbrucker at 60 minutes
0.5 oz (14 g) Hallertau Hersbrucker at 10 minutes
Dough-in with 14 quarts (13.25 liters) of 163°F (73°C) water for a 60-minute 150°F (65°C) saccharification rest. Mash out with 7 quarts (6.6 liters) boiling water. Boil for 60 minutes following the hops schedule. For a gluten-reduced beer, add 10 ml (one vial) of White Labs Clarity Ferm when you pitch the yeast. Ferment at 52°F (11°C) and lager for 3 weeks at 38°F (3°C).
Bavarian Lager (Wyeast 2206/2308) (White Lab WLP 833/838)
Recipe courtesy of Hops & Berries (hopsandberries.com), Fort Collins, Colorado.