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 3922
Summer Smoked Wheat
1 gal 5.98% 18.94 1.061 1.015
BIAB 3760
Ryan's Rye Rauchbier (RRR)
12 gal 5.94% 31.74 1.061 1.016
All Grain 3061
Bacon Deluxe I
10 L 5.08% 20.37 1.048 1.010
All Grain 2749
Rauch Ale
13 L 4.35% 44.63 1.040 1.007
All Grain 2707
Rauchbier BCS
40 L 5.55% 24.57 1.056 1.014
All Grain 2675
Middle Man
6 gal 5.3% 26.16 1.056 1.016
All Grain 2362
Baumburg Burner
5.5 gal 5.25% 30.52 1.056 1.016
All Grain 2351
Summer's Over Rauch
6 gal 5.07% 24.68 1.054 1.015
Partial Mash 2313
Rauch Rumble
23 L 5.5% 20.22 1.054 1.013
BIAB 1936

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 233
Bourbon Barrel Ale
5 gal 8.27% 21.73 1.091 1.028
BIAB 352
Rauch Dunk
2.75 gal 5.1% 0 1.052 1.013
BIAB 310
Hmmm
5 L 14.37% 0 1.146 1.036
All Grain 382
Smoked beer
5.5 gal 5.25% 23.07 1.055 1.015
All Grain 418
Ryleigh's Maltøl
6.5 gal 6.03% 5.21 1.058 1.012
All Grain 464
smoked amber
5.5 gal 6.43% 24.47 1.060 1.011
All Grain 538
Rauchbier Helles
20 L 4.65% 22.22 1.042 1.007
All Grain 317
Arttu's Smoked Beer
12.5 L 5.13% 47.32 1.051 1.012
BIAB 450
Rauch Lobster
11 L 5.29% 20.41 1.052 1.011
All Grain 592

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%
Weyermann - Beech Smoked Barley 12 DE Grain smoked malt 2.7°L
35 40% 15% - 80%
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%

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 10 4.5 49% 14% - 100%
Perle 10 8.2 34% 7% - 100%
Domestic Hallertau 7 3.9 42% 14% - 72%
Spalt 5 4.5 28% 11% - 100%
Cascade 4 7 55% 33% - 100%
Northern Brewer 4 7.8 42% 27% - 67%
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 15 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
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST 2 Lallemand Ales Medium High 80% 50°F 72°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%
Calcium Chloride (dihydrate) 6 Water Agt Mash 12% 0% - 41%
Epsom Salt 6 Water Agt Mash 1% 0% - 1%
Lactic acid 6 Water Agt Sparge 58% 0% - 100%
Whirlfloc 5 Water Agt Boil 45% 29% - 96%
Chalk 4 Water Agt Mash 1% 0% - 1%
Wyeast - Beer Nutrient 3 Water Agt Mash 48% 1% - 71%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 35% 3% - 67%

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