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Fermentables Used In Classic Rauchbier Recipes

Name Recipes Avg. Usage Usage Range
Smoked Malt 36 41% 4% - 95%
Munich Dark 20L 14 23% 5% - 42%
German - Vienna 11 34% 7% - 68%
Smoked Malt 11 25% 2% - 60%
German - Melanoidin 10 4% 1% - 9%
Munich - Light 10L 10 19% 4% - 39%
Pale 2-Row 8 60% 36% - 87%
German - Pilsner 7 34% 13% - 70%
United Kingdom - Maris Otter Pale 6 46% 26% - 75%
United Kingdom - Chocolate 5 3% 1% - 5%
United Kingdom - Black Patent 5 2% 1% - 2%
American - Chocolate 4 3% 1% - 4%
German - Carafa II 4 2% 1% - 4%
German - CaraMunich III 4 8% 4% - 16%
American - Carapils (Dextrine Malt) 4 4% 3% - 4%
Belgian - Aromatic 3 6% 4% - 8%
Flaked Rye 3 8% 4% - 10%
Belgian - Biscuit 3 8% 8% - 8%
German - Carafa I 3 2% 1% - 4%
German - Pale Wheat 3 35% 15% - 45%
German - CaraMunich II 3 10% 5% - 16%
Red X 3 37% 33% - 45%
German - Carafa III 2 3% 2% - 4%
American - Pale Ale 2 65% 41% - 90%
United Kingdom - Roasted Barley 2 3% 1% - 5%
German - Carapils 2 6% 3% - 10%
Flaked Oats 2 5% 1% - 9%
Munich Malt 2 10% 5% - 14%
German - De-Husked Caraf III 2 2% 2% - 2%
Belgian - Special B 2 6% 3% - 8%
German - CaraAroma 2 8% 4% - 11%
Liquid Malt Extract - Munich 2 35% 33% - 38%
German - CaraMunich I 2 10% 9% - 10%
German - Wheat Malt 2 12% 12% - 12%
United Kingdom - Crystal 90L 2 6% 5% - 7%
Belgian - CaraMunich 2 6% 4% - 8%
United Kingdom - Pale 2-Row 2 69% 58% - 81%
Peated Malt 2 5% 5% - 6%
German - Acidulated Malt 2 4% 4% - 4%
American - White Wheat 2 11% 10% - 12%
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