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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
2022 Rauchbier wiskey
20 L 4.45% 15.48 1.048 1.015
All Grain 4746
Rauchbier
53 L 5.92% 20.85 1.055 1.010
All Grain 2767
Smoked lager
5.5 gal 5.35% 22.28 1.057 1.016
All Grain 2312
Rauchbier
1 gal 6.73% 23.4 1.066 1.015
All Grain 2047
3 bbl rauch weizen
115 gal 5.15% 26.02 1.054 1.015
All Grain 2022
Smoke Out!
50 L 6.28% 27.73 1.064 1.016
All Grain 1837
Thao chan's Red ale
21 L 5.72% 43.52 1.056 1.014
All Grain 1707
Smoke n Dagger
5.5 gal 7.16% 33.66 1.066 1.011
All Grain 1697
Lidicky Rauchbier
66 L 5.48% 45.22 1.051 1.009
All Grain 1500
Smoked Doppelbock
21 L 6.76% 23.16 1.071 1.020
BIAB 1376

Newest Rauchbier Recipes

Title Size ABV IBU OG FG Color Method Views
brujkito 1925
20.8 L 6.59% 43.26 1.067 1.017
All Grain 10
Rauchbier
10 L 5.16% 22.35 1.051 1.011
extract 29
Modèle R - Rauchbier
23 L 5.25% 25.81 1.055 1.015
All Grain 125
Bocanada
102 L 5.38% 24.36 1.054 1.013
All Grain 79
Rauch
200 L 5.55% 16.04 1.053 1.011
All Grain 28
Smokey and the Bamburg
40 L 5.63% 25.69 1.057 1.014
All Grain 41
Smokey and the bandit
15 L 6% 26 1.059 1.014
All Grain 40
rauchbier
21 L 6.45% 28.1 1.061 1.012
All Grain 39
Pepper Rauchbier
450 L 5.5% 23.7 1.057 1.015
All Grain 37
Rauchbier
6 gal 5.06% 27.37 1.051 1.013
All Grain 60

Fermentables Used In Rauchbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 75 Grain smoked malt 3°L
37 40% 5% - 100%
Munich - Light 10L 38 Grain specialty malt 10°L
33 31% 5% - 86%
German - Melanoidin 30 German Grain roasted malt 25°L
37 5% 1% - 15%
German - Pilsner 25 German Grain base malt 1.6°L
38 42% 9% - 79%
German - Vienna 15 German Grain base malt 4°L
37 18% 4% - 41%
Smoked Malt 14 Grain smoked malt 5°L
37 42% 8% - 96%
Munich Dark 20L 14 Grain specialty malt 20°L
34 27% 8% - 70%
German - CaraMunich II 13 German Grain crystal malt 46°L
34 7% 2% - 13%
German - Carafa II 12 German Grain roasted malt 425°L
32 2% 1% - 4%
German - CaraMunich I 12 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
Hallertau Mittelfruh 24 3.75 55% 13% - 100%
Tettnanger 24 4.5 41% 15% - 100%
Saaz 23 3.5 50% 10% - 100%
Magnum 20 15 46% 10% - 100%
Hallertau Hersbrucker 17 4 42% 13% - 100%
Perle 14 8.2 53% 9% - 100%
Domestic Hallertau 9 3.9 58% 20% - 100%
Northern Brewer 9 7.8 37% 8% - 60%
Willamette 4 4.5 32% 20% - 50%
Vanguard 4 5 57% 25% - 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 28 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Safale - American Ale Yeast US-05 12 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Saflager - German Lager Yeast S-23 11 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - German Lager Yeast WLP830 10 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 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Bavarian Lager 2206 5 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
White Labs - German Bock Lager Yeast WLP833 4 White Labs Lagers Med-High Medium 73% 48°F 55°F
Wyeast - Munich Lager 2308 4 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Mangrove Jack - Bohemian Lager Yeast M84 3 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 14 Water Agt Mash 34% 1% - 100%
Irish Moss 7 Fining Boil 90% 33% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 28% 0% - 67%
Lactic acid 7 Water Agt Mash 92% 50% - 100%
Calcium Chloride (anhydrous) 7 Water Agt Mash 39% 0% - 98%
Whirlfloc 4 Water Agt Boil 52% 9% - 100%
Chalk 3 Water Agt Mash 42% 17% - 59%
Epsom Salt 3 Water Agt Mash 19% 0% - 44%
Wyeast - Beer Nutrient 3 Water Agt Boil 30% 0% - 89%
Phosphoric acid 2 Water Agt Sparge 1% 0% - 1%

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