Smoke Flavored/Wood-Aged Beer - Classic Rauchbier (BJCP 2008)
Top 10 Classic Rauchbier (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Summer Smoked Wheat |
1 gal | 5.98% | 18.94 | 1.061 | 1.015 | BIAB | 2865 | |
| Easy Rauchbier |
5.5 gal | 5.11% | 28.33 | 1.052 | 1.013 | All Grain | 2828 | |
| Ryan's Rye Rauchbier (RRR) |
12 gal | 5.94% | 31.74 | 1.061 | 1.016 | All Grain | 2230 | |
| Bacon Deluxe I |
10 L | 5.08% | 20.37 | 1.048 | 1.010 | All Grain | 2104 | |
| Rauch Ale |
13 L | 4.35% | 44.63 | 1.040 | 1.007 | All Grain | 2032 | |
| Baumburg Burner |
5.5 gal | 5.25% | 30.52 | 1.056 | 1.016 | All Grain | 1863 | |
| Middle Man |
6 gal | 5.3% | 26.16 | 1.056 | 1.016 | All Grain | 1787 | |
| Rauchbier BCS |
40 L | 5.55% | 24.57 | 1.056 | 1.014 | All Grain | 1724 | |
| Rauch Rumble |
23 L | 5.5% | 20.22 | 1.054 | 1.013 | BIAB | 1501 | |
| Summer's Over Rauch |
6 gal | 5.07% | 24.68 | 1.054 | 1.015 | Partial Mash | 1441 |
Newest Classic Rauchbier (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Bingo Bacon Beer |
15 gal | 6.05% | 24.21 | 1.057 | 1.010 | All Grain | 72 | |
| franconian |
830 gal | 5.52% | 12.78 | 1.056 | 1.014 | All Grain | 75 | |
| Red Top Lager |
5.5 gal | 5.19% | 34.72 | 1.053 | 1.013 | BIAB | 144 | |
| Awesome Recipe |
20.8 L | 5.42% | 0 | 1.050 | 1.009 | All Grain | 62 | |
| "Manaka" Rauchbier- ish |
21 L | 5.53% | 24.67 | 1.055 | 1.013 | BIAB | 249 | |
| Fum!! |
18 L | 5.32% | 20.7 | 1.050 | 1.010 | All Grain | 110 | |
| Controlled Burn (Smoked Beer) |
5.5 gal | 4.9% | 0 | 1.050 | 1.013 | extract | 145 | |
| Bål |
22 L | 5.95% | 25.88 | 1.057 | 1.012 | All Grain | 188 | |
| Awesome Recipe |
5.5 gal | 6.4% | 0 | 1.065 | 1.016 | All Grain | 116 | |
| Smoked Lager |
125 gal | 6.59% | 0 | 1.060 | 1.010 | All Grain | 170 |
Fermentables Used In Classic Rauchbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Smoked Malt | 40 | Grain | smoked malt |
3°L
|
37 | 41% | 4% - 95% | |
| Munich Dark 20L | 17 | Grain | specialty malt |
20°L
|
34 | 21% | 5% - 42% | |
| Smoked Malt | 17 | Grain | smoked malt |
5°L
|
37 | 33% | 2% - 100% | |
| Munich - Light 10L | 14 | Grain | specialty malt |
10°L
|
33 | 20% | 4% - 39% | |
| German - Vienna | 13 | German | Grain | base malt |
4°L
|
37 | 33% | 7% - 68% |
| German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 41% | 13% - 79% |
| German - Melanoidin | 12 | German | Grain | roasted malt |
25°L
|
37 | 3% | 1% - 9% |
| US - Pale 2-Row | 12 | US | Grain | base malt |
1.8°L
|
37 | 50% | 15% - 87% |
| German - Carafa II | 9 | German | Grain | roasted malt |
425°L
|
32 | 3% | 1% - 5% |
| United Kingdom - Maris Otter Pale | 7 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 44% | 26% - 75% |
Hops Used In Classic Rauchbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 17 | 3.75 | 46% | 10% - 100% |
| Saaz | 13 | 3.5 | 35% | 10% - 71% |
| Hallertau Hersbrucker | 12 | 4 | 69% | 25% - 100% |
| Perle | 11 | 8.2 | 38% | 7% - 100% |
| Tettnanger | 8 | 4.5 | 61% | 25% - 100% |
| Domestic Hallertau | 6 | 3.9 | 41% | 14% - 72% |
| Spalt | 5 | 4.5 | 28% | 11% - 100% |
| Willamette | 4 | 4.5 | 44% | 16% - 71% |
| Cascade | 4 | 7 | 55% | 33% - 100% |
| Northern Brewer | 4 | 7.8 | 42% | 27% - 67% |
Steeping Grains Used In Classic Rauchbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Smoked Malt | 3 | Grain | smoked malt |
5°L
|
37 | 37% | 25% - 50% | |
| American - Caramel / Crystal 40L | 2 | American | Grain | crystal malt |
40°L
|
34 | 28% | 6% - 50% |
| Caramel / Crystal 60L | 2 | Grain | crystal malt |
60°L
|
34 | 45% | 25% - 64% | |
| Smoked Malt | 2 | Grain | smoked malt |
3°L
|
37 | 42% | 27% - 57% | |
| German - Vienna | 2 | German | Grain | base malt |
4°L
|
37 | 16% | 13% - 20% |
Yeasts Used In Classic Rauchbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Saflager - German Lager Yeast W-34/70 | 13 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 8 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Bavarian Lager 2206 | 5 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| Mangrove Jack - Bavarian Lager M76 | 5 | Mangrove Jack | Lagers | n/a | Medium | 77.5% | 45°F | 57°F |
| Wyeast - American Ale 1056 | 4 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - Oktoberfest/Märzen Lager Yeast WLP820 | 3 | White Labs | Lagers | Med-High | Medium | 69% | 52°F | 58°F |
| Wyeast - German Ale 1007 | 3 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Danstar - Nottingham Ale Yeast | 3 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 2 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| White Labs - German Bock Lager Yeast WLP833 | 2 | White Labs | Lagers | Med-High | Medium | 73% | 48°F | 55°F |
Other Ingredients Used In Classic Rauchbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 8 | Fining | Boil | 48% | 0% - 100% |
| Gypsum | 6 | Water Agt | Mash | 5% | 0% - 29% |
| Calcium Chloride (anhydrous) | 5 | Water Agt | Mash | 34% | 0% - 99% |
| Epsom Salt | 5 | Water Agt | Mash | 0% | 0% - 1% |
| Whirlfloc | 4 | Fining | Boil | 48% | 29% - 96% |
| Baking Soda | 3 | Water Agt | Mash | 0% | 0% - 0% |
| Wyeast - Beer Nutrient | 3 | Water Agt | Mash | 48% | 1% - 71% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 14% | 0% - 41% |
| Lactic acid | 3 | Water Agt | Sparge | 63% | 0% - 100% |
| Phosphoric acid | 3 | Water Agt | Mash | 66% | 40% - 100% |
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