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
Rauchbier	1 gal	6.73%	23.4	1.066	1.015		All Grain	3938
Smoked lager	5.5 gal	5.35%	22.28	1.057	1.016		All Grain	3880
3 bbl rauch weizen	115 gal	5.15%	26.02	1.054	1.015		All Grain	3553
Smoke Out!	50 L	6.28%	27.73	1.064	1.016		All Grain	3219
Lidicky Rauchbier	66 L	5.48%	45.22	1.051	1.009		All Grain	2778
Smoke n Dagger	5.5 gal	7.16%	33.66	1.066	1.011		All Grain	2765
Thao chan's Red ale	21 L	5.72%	43.52	1.056	1.014		All Grain	2742
Smoked Doppelbock	21 L	6.76%	23.16	1.071	1.020		BIAB	2571
SchuBrew Rauchbier	5.5 gal	5.8%	24	1.052	1.008		BIAB	2557
Rauchbier	25 L	5.37%	9.66	1.050	1.009		BIAB	1740

Newest Rauchbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Japanese Rauch	620 L	4.92%	19.64	1.046	1.009		All Grain	27
Tap-It Tuezday: Oak Rauchbier	11 gal	5.83%	28.33	1.056	1.012		All Grain	62
Rauchbier #2	5.5 gal	5.66%	33.46	1.054	1.011		All Grain	41
A Schlenkerlish v2	6.1 gal	5.9%	31.72	1.056	1.011		All Grain	42
Rauchbier	20 L	5.33%	22.6	1.051	1.010		All Grain	54
BATCH 113 27JUL2026 Rauchbier	10 L	5.09%	21.3	1.051	1.012		All Grain	95
Smoked DME Lager	6 gal	5.16%	22.01	1.049	1.010		Partial Mash	102
Awesome Recipe	23 L	5.36%	22.47	1.054	1.013		BIAB	136
Level Devil	5.5 gal	0.11%	0.45	1.001	1.000		extract	81
Smok on the Lager	5.5 gal	5.74%	16.08	1.061	1.017		All Grain	102

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	41%	5% - 100%
Weyermann - Beech Smoked Barley	47	DE	Grain	smoked malt	2.7°L	35	45%	8% - 98%
Munich - Light 10L	45		Grain	specialty malt	10°L	33	30%	5% - 86%
German - Melanoidin	44	German	Grain	roasted malt	25°L	37	4%	1% - 15%
German - Pilsner	25	German	Grain	base malt	1.6°L	38	45%	21% - 79%
German - Vienna	21	German	Grain	base malt	4°L	37	19%	4% - 41%
German - CaraMunich III	19	German	Grain	crystal malt	57°L	34	9%	2% - 32%
German - CaraMunich I	17	German	Grain	crystal malt	39°L	34	8%	3% - 26%
Bestmalz - BEST Smoked	17	DE	Grain	smoked malt	2.5°L	35.4	34%	7% - 71%
Smoked Malt	16		Grain	smoked malt	5°L	37	44%	6% - 96%

Hops Used In Rauchbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	37	15	53%	10% - 100%
Tettnanger	34	4.5	43%	15% - 100%
Hallertau Mittelfruh	33	3.75	54%	13% - 100%
Saaz	30	3.5	47%	10% - 100%
Hallertau Hersbrucker	21	4	44%	13% - 100%
Perle	15	8.2	46%	9% - 100%
Domestic Hallertau	12	3.9	59%	20% - 100%
Hallertau Tradition (Germany)	11	5	44%	18% - 100%
Northern Brewer	8	7.8	40%	20% - 71%
Cascade	7	7	52%	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	5	DE	Grain	smoked malt	2.7°L	35	54%	38% - 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%
Weyermann - Melanoidin	2	DE	Grain	base malt	27°L	34.5	13%	10% - 16%

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	53	Fermentis / Safale	Lagers	.105	High	83%	8.9°C	22.2°C
Fermentis - Saflager - German Lager Yeast S-23	17	Fermentis / Safale	Lagers	.105	High	82%	8.9°C	22.2°C
Fermentis - Safale - American Ale Yeast US-05	13	Fermentis / Safale	Ales	Low	Medium	81%	12.2°C	25°C
White Labs - German Lager Yeast WLP830	11	White Labs	Lagers	Medium	Medium	76.5%	10°C	12.8°C
Mangrove Jack - Bavarian Lager M76	9	Mangrove Jack	Lagers	n/a	Medium	77.5%	7.2°C	13.9°C
Lallemand - LalBrew Diamond Lager	8	Danstar	Lagers	High	High	80%	10°C	15°C
Fermentis - Safale - English Ale Yeast S-04	8	Fermentis / Safale	Ale	.0975	High	75%	12.2°C	25°C
Wyeast - Bavarian Lager 2206	7	Wyeast	Lagers	0.09	Med-High	75%	7.8°C	14.4°C
Wyeast - Munich Lager 2308	7	Wyeast	Lagers	0.09	Medium	72%	8.9°C	13.3°C
White Labs - German Bock Lager Yeast WLP833	5	White Labs	Lagers	Med-High	Medium	73%	8.9°C	12.8°C

Other Ingredients Used In Rauchbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	33	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	21	Water Agt	Mash	15%	0% - 67%
Lactic acid	20	Water Agt	Mash	78%	0% - 100%
Epsom Salt	14	Water Agt	Mash	17%	0% - 100%
Irish Moss	14	Fining	Boil	73%	0% - 100%
Calcium Chloride (anhydrous)	13	Water Agt	Mash	30%	0% - 98%
Baking Soda	8	Water Agt	Mash	8%	0% - 25%
Chalk	8	Water Agt	Mash	16%	0% - 59%
Whirlfloc	8	Water Agt	Boil	63%	0% - 100%
Yeast Nutrient	7	Other	Boil	32%	0% - 66%

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