2016 SoFB Specialty 3rd place recipe
Popp’n Smoke Habanero Rauchbier
Brewer(s) Matthew Ellis
Profile: Rauchbier Base
Batch size 5.5 gal
OG: 1.059
FG: 1.013
SRM Color: 18
Boil length: 60
Total IBUs: 25
Target Water profile and water treatment: Munich target using Montgomery Co, MD fall water profile. Added 2 grams chalk
Ingredients
| Amount (lbs) | Item | % of grain bill |
| 5 | American 2 Row | |
| 4 | Weyerman Smoked Malt | |
| 1 | Honey Malt | |
| .5 | Carfa I | |
| .5 | Light DME |
Mash schedule (Temp and time):
Hops:
| Amount | Type | Time | IBUs |
| 1 | Perle | 60 | 23 |
| 1 | Spalt | 5 | 2 |
Fermentation
Yeast: WLP029
Fermentation Temp: 68
Fermentation time: one week primary & one week secondary
Other procedures
Cut one habanero pepper in quarters. Put it in a jar with 4 oz vodka for one week. Then remove pepper. When handling peppers always wear gloves. When preparing bottles a use a pipette in put approximately 1 ml per 12 oz bottle.
Carbonation and fining: carbonated to 2.5 volumes in a keg. Added whirlfloc at 15 minutes.
