Amber Malty European Lager - Rauchbier

An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic.

Flavor Profile: Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to

Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. G

BJCP Style Guide

Top 10 Rauchbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Smoked lager	5.5 gal	5.35%	22.28	1.057	1.016		All Grain	3495
Rauchbier	1 gal	6.73%	23.4	1.066	1.015		All Grain	3448
3 bbl rauch weizen	115 gal	5.15%	26.02	1.054	1.015		All Grain	3048
Smoke Out!	50 L	6.28%	27.73	1.064	1.016		All Grain	2809
Lidicky Rauchbier	66 L	5.48%	45.22	1.051	1.009		All Grain	2497
Smoke n Dagger	5.5 gal	7.16%	33.66	1.066	1.011		All Grain	2421
Thao chan's Red ale	21 L	5.72%	43.52	1.056	1.014		All Grain	2409
SchuBrew Rauchbier	5.5 gal	5.8%	24	1.052	1.008		BIAB	2320
Smoked Doppelbock	21 L	6.76%	23.16	1.071	1.020		BIAB	2258
Rauchbier	25 L	5.37%	9.66	1.050	1.009		BIAB	1484

Newest Rauchbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vende Humo - Rauchbier	25 L	7.46%	21.19	1.069	1.012		All Grain	55
Fumar na Água	21 L	5.04%	23.85	1.051	1.012		BIAB	61
Rauch 22825	5 gal	7.15%	28.37	1.068	1.014		All Grain	60
1 pound smoked	7 gal	5.8%	20.43	1.059	1.015		All Grain	81
Old Smoky	4 gal	5.1%	27.46	1.050	1.012		BIAB	117
Awesome Recipe	5 gal	7.2%	19.61	1.072	1.017		All Grain	67
#046 BAM mkII	12 L	5.24%	39.65	1.053	1.013		BIAB	98
Twickenham Dark Lager	10 L	5.43%	27.68	1.050	1.008		All Grain	126
CAPRETTI	650 L	6.32%	19.42	1.059	1.010		All Grain	170
Rauchbier, 241125	19 L	5.91%	17.6	1.054	1.009		extract	93

Fermentables Used In Rauchbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	78		Grain	smoked malt	3°L	37	41%	5% - 100%
Munich - Light 10L	42		Grain	specialty malt	10°L	33	30%	5% - 86%
German - Melanoidin	40	German	Grain	roasted malt	25°L	37	4%	1% - 15%
Weyermann - Beech Smoked Barley	34	DE	Grain	smoked malt	2.7°L	35	47%	8% - 98%
German - Pilsner	25	German	Grain	base malt	1.6°L	38	45%	21% - 79%
German - Vienna	21	German	Grain	base malt	4°L	37	22%	4% - 72%
German - CaraMunich III	18	German	Grain	crystal malt	57°L	34	9%	2% - 32%
German - CaraMunich I	16	German	Grain	crystal malt	39°L	34	8%	3% - 26%
Bestmalz - BEST Smoked	16	DE	Grain	smoked malt	2.5°L	35.4	34%	7% - 71%
Smoked Malt	15		Grain	smoked malt	5°L	37	45%	8% - 96%

Hops Used In Rauchbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	33	15	54%	10% - 100%
Saaz	32	3.5	48%	10% - 100%
Tettnanger	31	4.5	42%	15% - 100%
Hallertau Mittelfruh	31	3.75	55%	13% - 100%
Hallertau Hersbrucker	21	4	44%	13% - 100%
Perle	16	8.2	46%	9% - 100%
Domestic Hallertau	10	3.9	57%	20% - 100%
Hallertau Tradition (Germany)	8	5	45%	25% - 100%
Northern Brewer	7	7.8	37%	20% - 60%
Cascade	6	7	45%	9% - 100%

Steeping Grains Used In Rauchbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Weyermann - Beech Smoked Barley	3	DE	Grain	smoked malt	2.7°L	35	60%	50% - 71%
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	46	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	17	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Fermentis - Safale - American Ale Yeast US-05	12	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - German Lager Yeast WLP830	11	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Mangrove Jack - Bavarian Lager M76	9	Mangrove Jack	Lagers	n/a	Medium	77.5%	45°F	57°F
Fermentis - Safale - English Ale Yeast S-04	8	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Bavarian Lager 2206	7	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
White Labs - German Bock Lager Yeast WLP833	6	White Labs	Lagers	Med-High	Medium	73%	48°F	55°F
Wyeast - Munich Lager 2308	6	Wyeast	Lagers	0.09	Medium	72%	48°F	56°F
Wyeast - Octoberfest Lager Blend 2633	4	Wyeast	Lagers	0.09	Med-Low	75%	48°F	58°F

Other Ingredients Used In Rauchbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	27	Water Agt	Mash	20%	0% - 100%
Lactic acid	18	Water Agt	Mash	80%	0% - 100%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	18%	0% - 67%
Calcium Chloride (anhydrous)	13	Water Agt	Mash	30%	0% - 98%
Irish Moss	12	Fining	Mash	79%	0% - 100%
Epsom Salt	10	Water Agt	Mash	21%	0% - 100%
Baking Soda	6	Water Agt	Mash	11%	0% - 25%
Chalk	6	Water Agt	Mash	31%	0% - 63%
Whirlfloc	6	Water Agt	Boil	52%	0% - 100%
Phosphoric acid	5	Water Agt	Mash	56%	0% - 99%

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