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 GuideTop 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 | 3008 | |
Rauchbier |
1 gal | 6.73% | 23.4 | 1.066 | 1.015 | All Grain | 2689 | |
3 bbl rauch weizen |
115 gal | 5.15% | 26.02 | 1.054 | 1.015 | All Grain | 2465 | |
Smoke Out! |
50 L | 6.28% | 27.73 | 1.064 | 1.016 | All Grain | 2459 | |
Lidicky Rauchbier |
66 L | 5.48% | 45.22 | 1.051 | 1.009 | All Grain | 2256 | |
6B.Rauchbier |
20 L | 5.7% | 23.74 | 1.053 | 1.009 | All Grain | 2226 | |
Smoke n Dagger |
5.5 gal | 7.16% | 33.66 | 1.066 | 1.011 | All Grain | 2106 | |
Thao chan's Red ale |
21 L | 5.72% | 43.52 | 1.056 | 1.014 | All Grain | 2070 | |
SchuBrew Rauchbier |
5.5 gal | 5.8% | 24 | 1.052 | 1.008 | BIAB | 2005 | |
Smoked Doppelbock |
21 L | 6.76% | 23.16 | 1.071 | 1.020 | BIAB | 1907 |
Newest Rauchbier Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
1 |
100 L | 5.82% | 15.62 | 1.054 | 1.010 | All Grain | 29 | |
Rauch around the Edges |
5.5 gal | 5.72% | 33.58 | 1.057 | 1.013 | All Grain | 32 | |
Stange Rauchbier |
5 gal | 6.38% | 29.17 | 1.058 | 1.010 | All Grain | 36 | |
Rauchbier |
20.8 L | 6.14% | 13.6 | 1.062 | 1.016 | All Grain | 60 | |
Lingering Embers Rauchbier 1/28 |
4.1 gal | 5.02% | 28.88 | 1.051 | 1.013 | All Grain | 77 | |
SBS Rauchbier |
5 gal | 5.81% | 23.4 | 1.055 | 1.010 | extract | 54 | |
Schlenkerla Rauchbier |
5.5 gal | 5.55% | 25.97 | 1.053 | 1.011 | All Grain | 334 | |
Smokey Winter |
5.5 gal | 10.87% | 24.51 | 1.107 | 1.024 | All Grain | 67 | |
Rudeboy Rauchbier |
550 L | 6.84% | 19.61 | 1.061 | 1.009 | All Grain | 109 | |
Oscar Schwartz |
2 gal | 4.9% | 27.49 | 1.052 | 1.015 | BIAB | 63 |
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 | 40 | Grain | specialty malt |
10°L
|
33 | 30% | 5% - 86% | |
German - Melanoidin | 37 | German | Grain | roasted malt |
25°L
|
37 | 4% | 1% - 15% |
German - Pilsner | 26 | German | Grain | base malt |
1.6°L
|
38 | 44% | 9% - 79% |
Weyermann - Beech Smoked Barley | 25 | DE | Grain | smoked malt |
2.7°L
|
35 | 48% | 10% - 97% |
German - Vienna | 19 | German | Grain | base malt |
4°L
|
37 | 19% | 4% - 41% |
Munich Dark 20L | 16 | Grain | specialty malt |
20°L
|
34 | 27% | 8% - 70% | |
German - CaraMunich II | 15 | German | Grain | crystal malt |
46°L
|
34 | 6% | 2% - 13% |
German - CaraMunich III | 14 | German | Grain | crystal malt |
57°L
|
34 | 8% | 2% - 32% |
Smoked Malt | 13 | Grain | smoked malt |
5°L
|
37 | 44% | 8% - 96% |
Hops Used In Rauchbier Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Tettnanger | 31 | 4.5 | 42% | 15% - 100% |
Magnum | 29 | 15 | 49% | 10% - 100% |
Hallertau Mittelfruh | 29 | 3.75 | 50% | 5% - 100% |
Saaz | 27 | 3.5 | 49% | 10% - 100% |
Hallertau Hersbrucker | 20 | 4 | 44% | 13% - 100% |
Perle | 18 | 8.2 | 47% | 9% - 100% |
Domestic Hallertau | 9 | 3.9 | 58% | 20% - 100% |
Northern Brewer | 8 | 7.8 | 34% | 8% - 60% |
Cascade | 6 | 7 | 45% | 9% - 100% |
Hersbrucker | 4 | 4 | 62% | 33% - 91% |
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% | |
Weyermann - Beech Smoked Barley | 2 | DE | Grain | smoked malt |
2.7°L
|
35 | 60% | 50% - 71% |
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 | 39 | 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 |
White Labs - German Lager Yeast WLP830 | 11 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°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 |
Fermentis - Safale - English Ale Yeast S-04 | 7 | 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 | 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 | 21 | Water Agt | Mash | 27% | 0% - 100% |
Lactic acid | 14 | Water Agt | Mash | 90% | 36% - 100% |
Calcium Chloride (dihydrate) | 11 | Water Agt | Mash | 26% | 0% - 67% |
Irish Moss | 10 | Fining | Boil | 75% | 0% - 100% |
Calcium Chloride (anhydrous) | 9 | Water Agt | Mash | 39% | 0% - 98% |
Epsom Salt | 7 | Water Agt | Mash | 13% | 0% - 44% |
Baking Soda | 6 | Water Agt | Mash | 10% | 0% - 25% |
Whirlfloc | 6 | Water Agt | Boil | 43% | 0% - 100% |
Chalk | 5 | Water Agt | Mash | 29% | 0% - 59% |
Yeast Nutrient | 4 | Water Agt | Boil | 30% | 0% - 50% |