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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
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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