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	2802
Rauchbier	1 gal	6.73%	23.4	1.066	1.015		All Grain	2416
3 bbl rauch weizen	115 gal	5.15%	26.02	1.054	1.015		All Grain	2280
Smoke Out!	50 L	6.28%	27.73	1.064	1.016		All Grain	2272
21B. NE IPA(2023.4.26)	20 L	6.46%	24.19	1.064	1.015		All Grain	2145
Lidicky Rauchbier	66 L	5.48%	45.22	1.051	1.009		All Grain	1957
Smoke n Dagger	5.5 gal	7.16%	33.66	1.066	1.011		All Grain	1908
Thao chan's Red ale	21 L	5.72%	43.52	1.056	1.014		All Grain	1903
6B.Rauchbier	20 L	5.7%	23.74	1.053	1.009		All Grain	1888
SchuBrew Rauchbier	5.5 gal	5.8%	24	1.052	1.008		BIAB	1794

Newest Rauchbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Moktoberfest (S-33) Xxperiment	6 gal	5.43%	32.5	1.057	1.015		BIAB	65
Awesome Recipe	15.5 gal	5.69%	70.28	1.059	1.016		All Grain	122
Smoke in the Valley	5.5 gal	5.71%	28.59	1.057	1.013		All Grain	64
Awesome Recipe	25 L	5.43%	23.44	1.052	1.010		All Grain	68
Rauchbier ‘23	11.5 gal	5.49%	35.37	1.050	1.008		BIAB	153
Jack Rauchbier	108 gal	6.19%	29.53	1.057	1.010		All Grain	76
Rauchbier fumosa	23 L	5.23%	29.73	1.052	1.012		All Grain	127
Smoke On The Lager	5.5 gal	7.19%	42.69	1.066	1.011		All Grain	93
Oscar	2 gal	5.53%	29.79	1.055	1.013		BIAB	307
Kaltrauch	5.5 gal	5.68%	27.51	1.053	1.010		BIAB	159

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	40%	5% - 100%
Munich - Light 10L	39		Grain	specialty malt	10°L	33	31%	5% - 86%
German - Melanoidin	36	German	Grain	roasted malt	25°L	37	4%	1% - 15%
German - Pilsner	26	German	Grain	base malt	1.6°L	38	43%	9% - 79%
German - Vienna	18	German	Grain	base malt	4°L	37	19%	4% - 41%
Weyermann - Beech Smoked Barley	18	DE	Grain	smoked malt	2.7°L	35	45%	14% - 97%
Munich Dark 20L	16		Grain	specialty malt	20°L	34	27%	8% - 70%
Smoked Malt	14		Grain	smoked malt	5°L	37	43%	8% - 96%
German - CaraMunich II	14	German	Grain	crystal malt	46°L	34	7%	2% - 13%
German - CaraMunich I	13	German	Grain	crystal malt	39°L	34	8%	3% - 26%

Hops Used In Rauchbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Tettnanger	30	4.5	42%	15% - 100%
Magnum	29	15	46%	6% - 100%
Saaz	28	3.5	49%	10% - 100%
Hallertau Mittelfruh	24	3.75	55%	13% - 100%
Hallertau Hersbrucker	18	4	43%	13% - 100%
Perle	17	8.2	49%	9% - 100%
Domestic Hallertau	9	3.9	58%	20% - 100%
Northern Brewer	8	7.8	34%	8% - 60%
Cascade	6	7	45%	9% - 100%
Hallertau Tradition (Germany)	5	5	57%	29% - 100%

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	36	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	14	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Fermentis - Safale - American Ale Yeast US-05	11	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Mangrove Jack - Bavarian Lager M76	10	Mangrove Jack	Lagers	n/a	Medium	77.5%	45°F	57°F
White Labs - German Lager Yeast WLP830	10	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Wyeast - Bavarian Lager 2206	7	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Fermentis - Safale - English Ale Yeast S-04	7	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - German Bock Lager Yeast WLP833	5	White Labs	Lagers	Med-High	Medium	73%	48°F	55°F
Wyeast - Munich Lager 2308	5	Wyeast	Lagers	0.09	Medium	72%	48°F	56°F
Mangrove Jack - Bohemian Lager Yeast M84	4	Mangrove Jack	Lagers	n/a	High	78%	50°F	59°F

Other Ingredients Used In Rauchbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	19	Water Agt	Mash	28%	0% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	28%	0% - 67%
Lactic acid	10	Water Agt	Mash	94%	50% - 100%
Irish Moss	9	Fining	Boil	81%	0% - 100%
Calcium Chloride (anhydrous)	8	Water Agt	Mash	34%	0% - 98%
Whirlfloc	6	Water Agt	Boil	57%	9% - 100%
Epsom Salt	5	Water Agt	Mash	16%	0% - 44%
Baking Soda	4	Water Agt	Mash	12%	0% - 25%
Wyeast - Beer Nutrient	3	Water Agt	Boil	30%	0% - 89%
Chalk	3	Water Agt	Mash	42%	17% - 59%

Photos