This beer recipe was originally published in the article “2022 Great American Beer Festival Pro-Am Competition” in the January/February 2023 Zymurgy magazine.
Kaltrauch is a German-style rauchbier by homebrewers Randy Daniels and KC McKinney of Des Moines Iowa. After teaming up with Confluence Brewing Co. (Des Moines) to enter the 2022 Great American Beer Festival (GABF) Pro-Am Competition, the homebrew duo and Confluence earned a gold medal for their smoked beer.
Learn more about this award-winning beer recipe, along with the silver and bronze winners.
About the GABF Pro-Am Competition
The Great American Beer Festival (GABF) Pro-Am Competition offers amateur brewers a unique opportunity to brew their recipes commercially with professional brewers and take their beers to the next level. In 2022, 35 Pro-Am entries underwent best-of-show-style judging over two rounds.
The GABF Pro-Am is a chance for homebrewers to take part in a large-scale brew day and have their beers recognized at the national level at one of the largest beer festivals in the world. But it’s even more than that—it’s a celebration of the brewing community in its entirety, including homebrewers, and the pivotal role each group plays.
- 4.5 lb. (2.04 kg) Weyermann Beech Smoked Barley malt
- 4 lb. (1.81 kg) Weyermann Barke Pilsner malt
- 1 lb. (454 g) Weyermann Barke Munich malt
- 1 lb. (454 g) Best Malz Red X malt
- 12 oz. (340 g) Weyermann Caramunich 3 malt
- 4 oz. (113 g) Weyermann melanoidin malt
- 2 oz. (57 g) Briess black patent malt
- 1.5 oz. (43 g) Hallertau Mittelfrüh, 4.2% a.a. @ 60 min
- 0.5 oz. (14 g) Hallertau Mittelfrüh, 4.2% a.a. @ 10 min
- Ca 65 ppm, Mg 7 ppm, Na 20 ppm, Cl 120 ppm, SO4 75 ppm, HCO3 100 ppm
- You can achieve this profile by adding the following to 8 gal. (36.4 L) of reverse osmosis water: 7 g CaCl2 , 2 g Epsom salt (MgSO4 ), 2.5 g gypsum (CaSO4 ), 3.75 g baking soda (NaHCO3)
- 3 sachets (34.5 g) Fermentis SafLager S-23
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.053 (13.1°P)
Final Gravity: 1.010 (2.6°P)
Dough in at 115°F (46°C) and hold 15 minutes. Then raise the temperature to 154°F (68°C) and mash for 60 minutes, targeting a mash pH of 5.58. Lauter, sparge, and boil for 60 minutes, adding hops at the indicated times.
Chill wort to 56°F (13°C) and ferment at that temperature for 17 days. Allow the fermenter to naturally rise to room temperature for a 2-day diacetyl rest. Do not cold crash.
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