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Fermentables Used In Classic Rauchbier Recipes

Name Recipes Avg. Usage Usage Range
Smoked Malt 39 41% 4% - 95%
Munich Dark 20L 17 21% 5% - 42%
Smoked Malt 14 28% 2% - 60%
Munich - Light 10L 13 19% 4% - 39%
German - Vienna 12 32% 7% - 68%
German - Melanoidin 12 3% 1% - 9%
German - Pilsner 10 40% 13% - 79%
Pale 2-Row 10 54% 15% - 87%
German - Carafa II 7 3% 1% - 5%
United Kingdom - Black Patent 6 2% 1% - 2%
United Kingdom - Chocolate 6 3% 1% - 5%
United Kingdom - Maris Otter Pale 6 46% 26% - 75%
German - CaraMunich III 5 7% 4% - 16%
American - Chocolate 4 3% 1% - 4%
Red X 4 35% 29% - 45%
German - Carafa I 4 2% 1% - 4%
American - Carapils (Dextrine Malt) 4 4% 3% - 4%
Bestmalz - BEST Smoked 4 33% 6% - 80%
German - CaraMunich II 4 10% 5% - 16%
Belgian - Biscuit 3 8% 8% - 8%
American - Pale Ale 3 64% 41% - 90%
German - Acidulated Malt 3 3% 2% - 4%
Belgian - CaraMunich 3 5% 3% - 8%
Flaked Rye 3 8% 4% - 10%
German - Carapils 3 7% 3% - 10%
Briess - Cherry Wood Smoked Malt 3 24% 2% - 39%
Belgian - Aromatic 3 6% 4% - 8%
German - Pale Wheat 3 35% 15% - 45%
Weyermann - Munich Type I 2 51% 29% - 72%
United Kingdom - Crystal 90L 2 6% 5% - 7%
Flaked Oats 2 5% 1% - 9%
Liquid Malt Extract - Munich 2 35% 33% - 38%
Munich 2 25% 20% - 30%
Cane Sugar 2 12% 5% - 18%
Weyermann - Melanoidin 2 3% 2% - 3%
German - Carafa III 2 3% 2% - 4%
Belgian - Special B 2 6% 3% - 8%
United Kingdom - Pale 2-Row 2 69% 58% - 81%
American - Midnight Wheat Malt 2 2% 1% - 2%
Weyermann - Carafa III 2 4% 0% - 8%
German - De-Husked Caraf III 2 2% 2% - 2%
German - Wheat Malt 2 12% 12% - 12%
American - White Wheat 2 11% 10% - 12%
Peated Malt 2 5% 5% - 6%
German - CaraRed 2 4% 4% - 5%
German - CaraAroma 2 8% 4% - 11%
Castle Malting - Ch√Ęteau Smoked (Malta Ahumada) 2 38% 35% - 41%
German - CaraMunich I 2 10% 9% - 10%
United Kingdom - Roasted Barley 2 3% 1% - 5%
Munich Malt 2 10% 5% - 14%