Smoke Flavored/Wood-Aged Beer - Classic Rauchbier (BJCP 2008) - Beer Recipes | Brewer's Friend
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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
Easy Rauchbier
5.5 gal 5.11% 28.33 1.052 1.013
All Grain 3341
Summer Smoked Wheat
1 gal 5.98% 18.94 1.061 1.015
BIAB 3201
Ryan's Rye Rauchbier (RRR)
12 gal 5.94% 31.74 1.061 1.016
All Grain 2610
Bacon Deluxe I
10 L 5.08% 20.37 1.048 1.010
All Grain 2372
Rauch Ale
13 L 4.35% 44.63 1.040 1.007
All Grain 2297
Baumburg Burner
5.5 gal 5.25% 30.52 1.056 1.016
All Grain 2112
Rauchbier BCS
40 L 5.55% 24.57 1.056 1.014
All Grain 2095
Middle Man
6 gal 5.3% 26.16 1.056 1.016
All Grain 2039
Summer's Over Rauch
6 gal 5.07% 24.68 1.054 1.015
Partial Mash 1729
Rauch Rumble
23 L 5.5% 20.22 1.054 1.013
BIAB 1716

Newest Classic Rauchbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
155 gal 4.99% 27.15 1.051 1.013
All Grain 33
Bourbon Barrel Ale
5 gal 8.27% 21.73 1.091 1.028
BIAB 63
Rauch Dunk
2.75 gal 5.1% 0 1.052 1.013
BIAB 118
Hmmm
5 L 14.37% 0 1.146 1.036
All Grain 182
Smoked beer
5.5 gal 5.25% 23.07 1.055 1.015
All Grain 175
Ryleigh's Maltøl
6.5 gal 6.03% 5.21 1.058 1.012
All Grain 209
smoked amber
5.5 gal 6.43% 24.47 1.060 1.011
All Grain 198
Rauchbier Helles
20 L 4.65% 22.22 1.042 1.007
All Grain 36
Arttu's Smoked Beer
12.5 L 5.13% 47.32 1.051 1.012
BIAB 225
Rauch Lobster
11 L 5.29% 20.41 1.052 1.011
All Grain 354

Fermentables Used In Classic Rauchbier (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 39 Grain smoked malt 3°L
37 41% 4% - 95%
Smoked Malt 19 Grain smoked malt 5°L
37 32% 1% - 100%
Munich Dark 20L 16 Grain specialty malt 20°L
34 22% 5% - 42%
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 12 German Grain base malt 1.6°L
38 42% 13% - 79%
German - Melanoidin 12 German Grain roasted malt 25°L
37 3% 1% - 9%
US - Pale 2-Row 11 US Grain base malt 1.8°L
37 50% 15% - 87%
German - Carafa II 10 German Grain roasted malt 425°L
32 2% 1% - 5%
Weyermann - Beech Smoked Barley 10 DE Grain smoked malt 2.7°L
35 44% 15% - 80%

Hops Used In Classic Rauchbier (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 18 3.75 48% 10% - 100%
Saaz 13 3.5 35% 10% - 71%
Hallertau Hersbrucker 12 4 72% 25% - 100%
Tettnanger 9 4.5 60% 25% - 100%
Perle 9 8.2 39% 7% - 100%
Domestic Hallertau 7 3.9 42% 14% - 72%
Spalt 5 4.5 28% 11% - 100%
Cascade 4 7 55% 33% - 100%
East Kent Goldings 4 5 28% 10% - 60%
Magnum 4 15 57% 12% - 100%

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 14 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Mangrove Jack - Bavarian Lager M76 5 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F
Wyeast - Bavarian Lager 2206 4 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Danstar - Nottingham Ale Yeast 4 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 3 White Labs Lagers Med-High Medium 69% 52°F 58°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - German Ale 1007 3 Wyeast Ale 0.11 Low 75% 55°F 68°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST 2 Lallemand Ales Medium High 80% 50°F 72°F
White Labs - German Ale/ Kölsch Yeast WLP029 2 White Labs Ale Medium Medium 75% 65°F 69°F

Other Ingredients Used In Classic Rauchbier (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 9 Fining Boil 45% 0% - 100%
Gypsum 7 Water Agt Mash 12% 0% - 55%
Calcium Chloride (anhydrous) 6 Water Agt Mash 38% 0% - 99%
Epsom Salt 5 Water Agt Mash 0% 0% - 1%
Whirlfloc 5 Water Agt Boil 45% 29% - 96%
Calcium Chloride (dihydrate) 4 Water Agt Mash 18% 0% - 41%
Lactic acid 4 Water Agt Sparge 54% 0% - 100%
Wyeast - Beer Nutrient 3 Water Agt Mash 48% 1% - 71%
Chalk 3 Water Agt Mash 0% 0% - 1%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 35% 3% - 67%

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