Amber Malty European Lager - Rauchbier - Beer Recipes | Brewer's Friend
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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 2997
Rauchbier
1 gal 6.73% 23.4 1.066 1.015
All Grain 2664
3 bbl rauch weizen
115 gal 5.15% 26.02 1.054 1.015
All Grain 2452
Smoke Out!
50 L 6.28% 27.73 1.064 1.016
All Grain 2450
Lidicky Rauchbier
66 L 5.48% 45.22 1.051 1.009
All Grain 2248
6B.Rauchbier
20 L 5.7% 23.74 1.053 1.009
All Grain 2207
Smoke n Dagger
5.5 gal 7.16% 33.66 1.066 1.011
All Grain 2099
Thao chan's Red ale
21 L 5.72% 43.52 1.056 1.014
All Grain 2063
SchuBrew Rauchbier
5.5 gal 5.8% 24 1.052 1.008
BIAB 1996
Smoked Doppelbock
21 L 6.76% 23.16 1.071 1.020
BIAB 1894

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 20
Rauch around the Edges
5.5 gal 5.72% 33.58 1.057 1.013
All Grain 24
Stange Rauchbier
5 gal 6.38% 29.17 1.058 1.010
All Grain 30
Rauchbier
20.8 L 6.14% 13.6 1.062 1.016
All Grain 50
Lingering Embers Rauchbier 1/28
4.1 gal 5.02% 28.88 1.051 1.013
All Grain 54
SBS Rauchbier
5 gal 5.81% 23.4 1.055 1.010
extract 44
Schlenkerla Rauchbier
5.5 gal 5.55% 25.97 1.053 1.011
All Grain 315
Smokey Winter
5.5 gal 10.87% 24.51 1.107 1.024
All Grain 60
Rudeboy Rauchbier
550 L 6.84% 19.61 1.061 1.009
All Grain 89
Oscar Schwartz
2 gal 4.9% 27.49 1.052 1.015
BIAB 56

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 24 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%
Hallertau Tradition (Germany) 4 5 56% 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%
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 38 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%

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