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	3597
Rauchbier	1 gal	6.73%	23.4	1.066	1.015		All Grain	3592
3 bbl rauch weizen	115 gal	5.15%	26.02	1.054	1.015		All Grain	3228
Smoke Out!	50 L	6.28%	27.73	1.064	1.016		All Grain	2935
Smoke n Dagger	5.5 gal	7.16%	33.66	1.066	1.011		All Grain	2576
Lidicky Rauchbier	66 L	5.48%	45.22	1.051	1.009		All Grain	2576
Thao chan's Red ale	21 L	5.72%	43.52	1.056	1.014		All Grain	2490
SchuBrew Rauchbier	5.5 gal	5.8%	24	1.052	1.008		BIAB	2390
Smoked Doppelbock	21 L	6.76%	23.16	1.071	1.020		BIAB	2320
Rauchbier	25 L	5.37%	9.66	1.050	1.009		BIAB	1534

Newest Rauchbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
SBS Rauchbier	5.5 gal	5.48%	24.94	1.052	1.010		extract	25
Rauchbier 1st try	5.5 gal	5.27%	24.55	1.051	1.011		BIAB	46
Smoked Beer	4.5 gal	5.93%	23.47	1.054	1.009		BIAB	41
Smoke in the water	5.5 gal	6.02%	20.85	1.056	1.010		All Grain	82
Suanmeitang	25 L	4.71%	13.67	1.045	1.009		All Grain	37
RAUCHBIER	6 L	5.97%	23.63	1.057	1.012		All Grain	116
Vende Humo - Rauchbier	25 L	7.46%	21.19	1.069	1.012		All Grain	122
Fumar na Água	21 L	5.04%	23.85	1.051	1.012		BIAB	121
Rauch 22825	5 gal	7.15%	28.37	1.068	1.014		All Grain	108
1 pound smoked	7 gal	5.8%	20.43	1.059	1.015		All Grain	123

Fermentables Used In Rauchbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	79		Grain	smoked malt	3°L	37	40%	5% - 100%
Munich - Light 10L	44		Grain	specialty malt	10°L	33	30%	5% - 86%
German - Melanoidin	40	German	Grain	roasted malt	25°L	37	4%	1% - 15%
Weyermann - Beech Smoked Barley	37	DE	Grain	smoked malt	2.7°L	35	45%	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	18	German	Grain	crystal malt	57°L	34	9%	2% - 32%
Bestmalz - BEST Smoked	17	DE	Grain	smoked malt	2.5°L	35.4	34%	7% - 71%
Munich Dark 20L	16		Grain	specialty malt	20°L	34	24%	7% - 53%
German - CaraMunich I	16	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
Magnum	34	15	53%	10% - 100%
Tettnanger	33	4.5	43%	15% - 100%
Saaz	33	3.5	47%	10% - 100%
Hallertau Mittelfruh	33	3.75	56%	13% - 100%
Hallertau Hersbrucker	22	4	44%	13% - 100%
Perle	15	8.2	46%	9% - 100%
Domestic Hallertau	10	3.9	57%	20% - 100%
Hallertau Tradition (Germany)	9	5	45%	25% - 100%
Northern Brewer	8	7.8	38%	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	4	DE	Grain	smoked malt	2.7°L	35	58%	50% - 71%
American - Caramel / Crystal 80L	2	American	Grain	crystal malt	80°L	33	29%	25% - 33%
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	50	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	16	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Fermentis - Safale - American Ale Yeast US-05	12	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - German Lager Yeast WLP830	11	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	8	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	6	Wyeast	Lagers	0.09	Medium	72%	48°F	56°F
Mangrove Jack - Bohemian Lager Yeast M84	5	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	30	Water Agt	Mash	20%	0% - 100%
Lactic acid	17	Water Agt	Mash	82%	0% - 100%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	20%	0% - 67%
Calcium Chloride (anhydrous)	14	Water Agt	Mash	30%	0% - 98%
Epsom Salt	12	Water Agt	Mash	20%	0% - 100%
Irish Moss	12	Fining	Mash	79%	0% - 100%
Baking Soda	8	Water Agt	Mash	10%	0% - 25%
Chalk	7	Water Agt	Mash	27%	0% - 63%
Phosphoric acid	6	Water Agt	Mash	54%	0% - 99%
Whirlfloc	6	Water Agt	Boil	52%	0% - 100%

Photos