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Amber Malty European Lager - Rauchbier

BJCP Style Guide

Top 10 Rauchbier Recipes

Title Size ABV IBU OG FG Color Method Views
Rauchbier
53 L 5.92% 20.85 1.055 1.010
All Grain 1842
Smoked lager
5.5 gal 5.35% 22.28 1.057 1.016
All Grain 1624
3 bbl rauch weizen
115 gal 5.15% 26.02 1.054 1.015
All Grain 1560
Rauchbier
1 gal 6.73% 23.4 1.066 1.015
All Grain 1305
Thao chan's Red ale
21 L 5.72% 43.52 1.056 1.014
All Grain 1293
Smoke Out!
50 L 6.28% 27.73 1.064 1.016
All Grain 1185
Lidicky Rauchbier
66 L 5.48% 45.22 1.051 1.009
All Grain 1112
SchuBrew Rauchbier
5.5 gal 5.8% 24 1.052 1.008
BIAB 1059
Smoke n Dagger
5.5 gal 7.16% 33.66 1.066 1.011
All Grain 980
Smoked Doppelbock
21 L 6.76% 23.16 1.071 1.020
BIAB 808

Newest Rauchbier Recipes

Title Size ABV IBU OG FG Color Method Views
RauchBier
35 gal 5.21% 28.44 1.047 1.007
All Grain 4
Pandemic Porter
6 gal 6.82% 63.91 1.064 1.012
extract 13
Ravenshoe Rauchbier
20.8 L 5.19% 23.91 1.055 1.016
All Grain 5
rauch
19 L 5.56% 14.97 1.054 1.012
All Grain 17
534.03 Kremák
12.5 L 5.59% 24.64 1.051 1.008
BIAB 5
NS Rotbier 9.5 gal
10 gal 4.84% 27.16 1.048 1.011
All Grain 7
I Smell Smoke
22.3 L 5.14% 25.3 1.052 1.013
All Grain 14
Rauchbier
5.5 gal 5.61% 22.4 1.056 1.013
All Grain 38
Awesome Recipe
1 gal 5.02% 19.66 1.051 1.013
All Grain 9
Where there is smoke there is bier
6 gal 5.33% 28.85 1.053 1.012
All Grain 17

Fermentables Used In Rauchbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 63 Grain smoked malt 3°L
37 42% 5% - 100%
Munich Light 24 Grain specialty malt 6°L
37 36% 5% - 86%
German - Melanoidin 23 German Grain roasted malt 25°L
37 5% 2% - 15%
German - Pilsner 21 German Grain base malt 1.6°L
38 41% 9% - 68%
Munich Dark 10 Grain specialty malt 15.5°L
37 31% 8% - 70%
German - Vienna 10 German Grain base malt 4°L
37 18% 4% - 41%
German - CaraMunich II 10 German Grain crystal malt 46°L
34 8% 2% - 13%
German - Carafa III 9 German Grain roasted malt 535°L
32 2% 1% - 4%
German - Carapils 9 German Grain crystal malt 1.3°L
35 5% 1% - 17%
German - CaraMunich I 9 German Grain crystal malt 39°L
34 7% 3% - 13%

Hops Used In Rauchbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 19 3.5 54% 10% - 100%
Tettnanger 18 4.5 41% 17% - 100%
Hallertau Mittelfruh 13 3.75 55% 13% - 100%
Magnum 11 15 42% 20% - 100%
Hallertau Hersbrucker 9 4 45% 13% - 100%
Perle 9 8.2 53% 9% - 100%
Domestic Hallertau 7 3.9 50% 20% - 80%
Northern Brewer 5 7.8 28% 8% - 50%
Vanguard 4 5 57% 25% - 100%
Liberty 3 4 38% 28% - 72%

Steeping Grains Used In Rauchbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 2 Grain smoked malt 3°L
37 55% 50% - 60%

Yeasts Used In Rauchbier 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
White Labs - German Lager Yeast WLP830 7 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 6 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Fermentis - Safale - American Ale Yeast US-05 6 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 - Munich Lager 2308 4 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - German Bock Lager Yeast WLP833 3 White Labs Lagers Med-High Medium 73% 48°F 55°F
Wyeast - Bavarian Lager 2206 3 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Wyeast - Czech Pils 2278 2 Wyeast Lagers 0.09 Med-High 72% 50°F 58°F
Imperial Yeast - G02 Kaiser 2 Imperial Yeast German Ale Low 73% 55°F 65°F

Other Ingredients Used In Rauchbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 6 Water Agt Mash 24% 1% - 40%
Irish Moss 5 Fining Boil 87% 33% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 23% 0% - 67%
Lactic acid 2 Water Agt Mash 100% 100% - 100%
Whirlfloc 2 Fining Boil 55% 9% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 23% 0% - 46%
Phosphoric acid 2 Water Agt Sparge 1% 0% - 1%
Calcium Chloride (dihydrate) 2 Water Agt Mash 63% 60% - 67%

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