Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

06B1. Rauchbier

194 calories 23 carbs
Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 194 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Monday August 21st 2017
1.058
1.018
5.17%
26.26
17.47
5.21
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb German - Munich Dark8 lb Munich Dark 37 15.5 69.8%
2 lb German - Smoked Malt2 lb Smoked Malt 37 3 17.5%
2 oz German - De-Husked Caraf III2 oz De-Husked Caraf III - (late addition) 32 470 1.1%
1 lb German - Pilsner1 lb Pilsner 38 1.6 8.7%
0.33 lb German - Melanoidin0.33 lb Melanoidin 37 25 2.9%
11.46 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.85 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 11.41 50%
 
Mash Guidelines
Amount Description Type Temp Time
6.45 gal Strike Water (All Grain) Temperature 137 °F --
Protein Rest Infusion 131 °F 15 min
Alpha-Amylase Rest Temperature 145 °F 35 min
Beta-Amylase Rest Temperature 158 °F 40 min
Mash-Out Temperature 170 °F 20 min
3.19 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.35 g Gypsum Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Mash 1 hr.
5.15 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 520 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Pilsner malt:
Protein rest (122-131F 15 min)

De-husked Carafa:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic.

Aroma:
Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean lager fermentation character.

Appearance:
This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.

Flavor:
Generally, follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable if it doesn’t veer into the greasy range. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Moderate to none hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.

Mouthfeel:
Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

Comments:
Literally “smoke beer” in German. The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany based on styles such as Dunkles Bock, Weissbier, Dunkel, Schwarzbier, and Helles, including examples such as Spezial Lager; these should be entered in the Classic Style Smoked Beer category. This description specifically refers to the smoked Märzen version.

History:
A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).

Characteristic Ingredients:
German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.

Style Comparison:
Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Vital Statistics:
OG: 1.050 – 1.057
FG: 1.012 – 1.016
ABV: 4.8 – 6%
IBUs: 20 – 30
SRM: 12 – 22

Commercial Examples:
Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

Tags:
standard-strength, amber-color, bottom-fermented, lagered, central-Europe, traditional-style, amber-lager-family, malty, smoke

Last Updated and Sharing
 
535
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-28 21:22 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/