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 3292
Rauchbier
1 gal 6.73% 23.4 1.066 1.015
All Grain 3180
3 bbl rauch weizen
115 gal 5.15% 26.02 1.054 1.015
All Grain 2830
Smoke Out!
50 L 6.28% 27.73 1.064 1.016
All Grain 2618
Lidicky Rauchbier
66 L 5.48% 45.22 1.051 1.009
All Grain 2404
Smoke n Dagger
5.5 gal 7.16% 33.66 1.066 1.011
All Grain 2294
Thao chan's Red ale
21 L 5.72% 43.52 1.056 1.014
All Grain 2281
SchuBrew Rauchbier
5.5 gal 5.8% 24 1.052 1.008
BIAB 2212
Smoked Doppelbock
21 L 6.76% 23.16 1.071 1.020
BIAB 2149
Rauchbier
25 L 5.37% 9.66 1.050 1.009
BIAB 1410

Newest Rauchbier Recipes

Title Size ABV IBU OG FG Color Method Views
Twickenham Dark Lager
10 L 5.4% 25.67 1.050 1.008
All Grain 25
Rauchbier, 241125
19 L 5.91% 17.6 1.054 1.009
extract 31
German Rauchbier
15 gal 7.23% 30.02 1.067 1.012
All Grain 44
rauchbier danaïdes
540 L 5.27% 20.34 1.054 1.013
All Grain 71
Rauch Update Sept 2024
5.5 gal 5.36% 27.81 1.053 1.012
All Grain 60
Rauch
21 L 5.17% 16.34 1.047 1.007
All Grain 82
Rauchbier aus Noordhoek, Südafrika
15 L 6.12% 29.73 1.057 1.011
BIAB 98
Awesome Recipe
220 L 4.47% 19.02 1.042 1.008
All Grain 68
Rauchbier
21 L 5.65% 28.17 1.055 1.012
All Grain 113
Rauchbier
5.5 gal 5.67% 29.03 1.056 1.014
BIAB 163

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 41% 5% - 100%
Munich - Light 10L 41 Grain specialty malt 10°L
33 30% 5% - 86%
German - Melanoidin 39 German Grain roasted malt 25°L
37 4% 1% - 15%
Weyermann - Beech Smoked Barley 31 DE Grain smoked malt 2.7°L
35 46% 8% - 98%
German - Pilsner 25 German Grain base malt 1.6°L
38 45% 21% - 79%
German - Vienna 21 German Grain base malt 4°L
37 22% 4% - 72%
German - CaraMunich III 17 German Grain crystal malt 57°L
34 9% 2% - 32%
Munich Dark 20L 15 Grain specialty malt 20°L
34 25% 8% - 53%
German - CaraMunich II 15 German Grain crystal malt 46°L
34 6% 2% - 13%
German - CaraMunich I 14 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
Hallertau Mittelfruh 31 3.75 50% 5% - 100%
Tettnanger 30 4.5 42% 15% - 100%
Magnum 30 15 54% 10% - 100%
Saaz 29 3.5 47% 10% - 100%
Hallertau Hersbrucker 21 4 44% 13% - 100%
Perle 16 8.2 46% 9% - 100%
Domestic Hallertau 10 3.9 57% 20% - 100%
Hallertau Tradition (Germany) 7 5 49% 25% - 100%
Northern Brewer 7 7.8 37% 20% - 60%
Cascade 6 7 45% 9% - 100%

Steeping Grains Used In Rauchbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Weyermann - Beech Smoked Barley 3 DE Grain smoked malt 2.7°L
35 60% 50% - 71%
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 43 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 15 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 9 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°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
Wyeast - Munich Lager 2308 6 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - German Bock Lager Yeast WLP833 5 White Labs Lagers Med-High Medium 73% 48°F 55°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 25 Water Agt Mash 22% 0% - 100%
Lactic acid 15 Water Agt Mash 88% 0% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 22% 0% - 67%
Calcium Chloride (anhydrous) 12 Water Agt Mash 29% 0% - 98%
Irish Moss 11 Fining Boil 77% 0% - 100%
Epsom Salt 9 Water Agt Mash 21% 0% - 100%
Whirlfloc 6 Water Agt Boil 52% 0% - 100%
Baking Soda 5 Water Agt Mash 12% 0% - 25%
Chalk 5 Water Agt Mash 25% 0% - 59%
Phosphoric acid 4 Water Agt Mash 58% 0% - 99%

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