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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