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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
Rauchbier
53 L 5.92% 20.85 1.055 1.010
All Grain 2097
Smoked lager
5.5 gal 5.35% 22.28 1.057 1.016
All Grain 1900
3 bbl rauch weizen
115 gal 5.15% 26.02 1.054 1.015
All Grain 1698
Rauchbier
1 gal 6.73% 23.4 1.066 1.015
All Grain 1483
Thao chan's Red ale
21 L 5.72% 43.52 1.056 1.014
All Grain 1431
Smoke Out!
50 L 6.28% 27.73 1.064 1.016
All Grain 1300
Lidicky Rauchbier
66 L 5.48% 45.22 1.051 1.009
All Grain 1227
SchuBrew Rauchbier
5.5 gal 5.8% 24 1.052 1.008
BIAB 1172
Smoke n Dagger
5.5 gal 7.16% 33.66 1.066 1.011
All Grain 1113
Smoked Doppelbock
21 L 6.76% 23.16 1.071 1.020
BIAB 954

Newest Rauchbier Recipes

Title Size ABV IBU OG FG Color Method Views
Rauchbier
4 L 5.53% 25.3 1.056 1.014
All Grain 17
Scottish Rauchbier
23 L 4.95% 21.05 1.050 1.013
All Grain 54
DIMKO
25 L 5.47% 25.54 1.050 1.009
All Grain 8
Rauchbier
24 L 5.55% 28.19 1.057 1.015
All Grain 27
Mystro
6 gal 5.57% 28.8 1.052 1.009
BIAB 26
Im gemütlichen Gasthaus im Winter
20.8 L 5.76% 21.15 1.052 1.008
All Grain 53
Awesome Recipe
12 gal 5.33% 42.32 1.050 1.009
All Grain 22
Rauchbier - 5 Gallon Edition
5 gal 7.24% 22.45 1.066 1.011
BIAB 64
Smoked Marzen
3.5 gal 5.25% 24.27 1.047 1.007
All Grain 42
vely
20.8 L 8.77% 0 1.134 1.067
All Grain 47

Fermentables Used In Rauchbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 66 Grain smoked malt 3°L
37 41% 5% - 100%
Munich - Light 10L 32 Grain specialty malt 10°L
33 33% 5% - 86%
German - Melanoidin 25 German Grain roasted malt 25°L
37 5% 2% - 15%
German - Pilsner 21 German Grain base malt 1.6°L
38 40% 9% - 68%
German - Vienna 13 German Grain base malt 4°L
37 18% 4% - 41%
Munich Dark 20L 12 Grain specialty malt 20°L
34 27% 8% - 70%
German - CaraMunich II 12 German Grain crystal malt 46°L
34 7% 2% - 13%
German - Carapils 11 German Grain crystal malt 1.3°L
35 5% 1% - 17%
German - Carafa III 9 German Grain roasted malt 535°L
32 2% 1% - 4%
German - CaraMunich I 9 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
Saaz 20 3.5 52% 10% - 100%
Tettnanger 19 4.5 40% 17% - 100%
Hallertau Mittelfruh 14 3.75 53% 13% - 100%
Hallertau Hersbrucker 13 4 49% 13% - 100%
Magnum 12 15 40% 20% - 100%
Perle 10 8.2 50% 9% - 100%
Domestic Hallertau 7 3.9 50% 20% - 80%
Northern Brewer 5 7.8 28% 8% - 50%
Vanguard 4 5 57% 25% - 100%
Columbus 4 15 39% 17% - 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 16 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 8 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 7 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Mangrove Jack - Bavarian Lager M76 6 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F
Fermentis - Safale - American Ale Yeast US-05 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Munich Lager 2308 4 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - German Bock Lager Yeast WLP833 3 White Labs Lagers Med-High Medium 73% 48°F 55°F
Mangrove Jack - Bohemian Lager Yeast M84 3 Mangrove Jack Lagers n/a High 78% 50°F 59°F
Wyeast - Bavarian Lager 2206 3 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 2 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Rauchbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 6 Water Agt Mash 24% 1% - 40%
Irish Moss 5 Fining Boil 87% 33% - 100%
Calcium Chloride (anhydrous) 4 Water Agt Mash 43% 0% - 98%
Calcium Chloride (dihydrate) 3 Water Agt Mash 23% 0% - 67%
Wyeast - Beer Nutrient 2 Water Agt Boil 45% 1% - 89%
Epsom Salt 2 Water Agt Mash 22% 0% - 44%
Lactic acid 2 Water Agt Mash 100% 100% - 100%
Whirlfloc 2 Fining Boil 55% 9% - 100%
Phosphoric acid 2 Water Agt Sparge 1% 0% - 1%
Calcium Chloride (dihydrate) 2 Water Agt Mash 63% 60% - 67%

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