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Smoke Flavored/Wood-Aged Beer - Classic Rauchbier



Top 10 Classic Rauchbier Recipes

Title Size ABV IBU OG FG Color Method Views
Summer Smoked Wheat
1 gal 5.98% 18.94 1.061 1.015
BIAB 2152
Easy Rauchbier
5.5 gal 5.11% 28.33 1.052 1.013
All Grain 1842
Bacon Deluxe I
10 L 5.08% 20.37 1.048 1.010
All Grain 1524
Middle Man
6 gal 5.3% 26.16 1.056 1.016
All Grain 1394
Ryan's Rye Rauchbier (RRR)
12 gal 5.94% 31.74 1.061 1.016
All Grain 1277
Rauchbier BCS
40 L 5.55% 24.57 1.056 1.014
All Grain 1244
Rauch Ale
13 L 4.35% 44.63 1.040 1.007
All Grain 1220
Baumburg Burner
5.5 gal 5.25% 30.52 1.056 1.016
All Grain 1213
Rauch Rumble
23 L 5.5% 20.22 1.054 1.013
BIAB 1025
Summer's Over Rauch
6 gal 5.07% 24.68 1.054 1.015
Partial Mash 1019

Newest Classic Rauchbier Recipes

Title Size ABV IBU OG FG Color Method Views
Aecht Schlenkerla Rauchbier Marzen
5.25 gal 6.38% 17.28 1.065 1.016
extract 21
Awesome Recipe
5 gal 6.69% 14.9 1.061 1.010
extract 13
Rødt Bål
19 L 6.15% 23.98 1.061 1.014
All Grain 18
Awesome Recipe
50 L 5.33% 11.32 1.049 1.008
All Grain 40
Awesome Recipe
5.5 gal 6.04% 46.29 1.060 1.014
All Grain 40
Smøked kellerbier
6 gal 6.56% 27.35 1.067 1.017
All Grain 74
Hair of the dog Adam
5 gal 10.69% 96.14 1.112 1.031
All Grain 84
German Campfire Smore
5.5 gal 5.65% 0 1.057 1.014
All Grain 96
Rauchweizen
45 L 5.29% 14 1.053 1.013
All Grain 176
Rødt Bål
19 L 5.85% 22.56 1.058 1.013
All Grain 133

Fermentables Used In Classic Rauchbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Smoked Malt 36 German Grain base malt 3°L
37 41% 4% - 95%
American - Smoked Malt 12 American Grain base malt 5°L
37 28% 2% - 60%
German - Vienna 12 German Grain base malt 4°L
37 32% 7% - 68%
German - Melanoidin 10 German Grain roasted malt 25°L
37 4% 1% - 9%
German - Munich Dark 10 German Grain base malt 15.5°L
37 23% 5% - 35%
German - Munich Light 10 German Grain base malt 6°L
37 22% 4% - 39%
German - Pilsner 9 German Grain base malt 1.6°L
38 36% 13% - 70%
American - Pale 2-Row 8 American Grain base malt 1.8°L
37 60% 36% - 87%
United Kingdom - Maris Otter Pale 6 United Kingdom Grain base malt 3.75°L
38 46% 26% - 75%
United Kingdom - Black Patent 5 United Kingdom Grain roasted malt 525°L
27 2% 1% - 2%

Hops Used In Classic Rauchbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 11 3.75 40% 10% - 100%
Saaz 9 3.5 42% 23% - 64%
Perle 9 8.2 39% 7% - 100%
Tettnanger 6 4.5 59% 25% - 100%
Hallertau Hersbrucker 6 4 69% 25% - 100%
Northern Brewer 4 7.8 42% 27% - 67%
Spalt 4 4.5 35% 13% - 100%
Nugget 3 14 41% 33% - 50%
East Kent Goldings 3 5 32% 10% - 60%
Domestic Hallertau 3 3.9 45% 25% - 72%

Steeping Grains Used In Classic Rauchbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Smoked Malt 2 German Grain base malt 3°L
37 42% 27% - 57%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 50% 50% - 50%
German - CaraHell 1 German Grain crystal malt 11°L
34 7% 7% - 7%
Briess - Chocolate 1 American Grain roasted malt 350°L
25 5% 5% - 5%
American - Midnight Wheat Malt 1 American Grain roasted malt 550°L
33 100% 100% - 100%
German - Pilsner 1 German Grain base malt 1.6°L
38 33% 33% - 33%
American - Munich - 60L 1 American Grain base malt 60°L
33 19% 19% - 19%
American - Smoked Malt 1 American Grain base malt 5°L
37 50% 50% - 50%
German - Vienna 1 German Grain base malt 4°L
37 20% 20% - 20%
German - CaraAroma 1 German Grain crystal malt 130°L
34 13% 13% - 13%

Yeasts Used In Classic Rauchbier Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 9 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Fermentis - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 3 White Labs Lager Med-High Medium 69% 52°F 58°F
Wyeast - German Ale 1007 3 Wyeast Ale 0.11 Low 75% 55°F 68°F
Wyeast - Bavarian Lager 2206 3 Wyeast Lager 0.09 Med-High 75% 46°F 58°F
Danstar - Nottingham Ale Yeast 2 Danstar Ale Med-High High 77% 57°F 70°F
Mangrove Jack - New World Strong Ale M42 2 Mangrove Jack Ale n/a High 79.5% 61°F 72°F
White Labs - Hefeweizen Ale Yeast WLP300 2 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F

Other Ingredients Used In Classic Rauchbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 5 Herb Boil 56% 0% - 100%
Whirlfloc 4 Fining Boil 48% 29% - 96%
Wyeast - Beer Nutrient 3 Water Agt Mash 48% 1% - 71%
Five Star Chemicals - 5.2 pH Stabilizer 1 Water Agt Mash 3% 3% - 3%
Gypsum 1 Water Agt Mash 29% 29% - 29%
Calcium Chloride (anhydrous) 1 Water Agt Mash 12% 12% - 12%
Lactic acid 1 Water Agt Mash 59% 59% - 59%

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