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	3053
Rauchbier	1 gal	6.73%	23.4	1.066	1.015		All Grain	2787
3 bbl rauch weizen	115 gal	5.15%	26.02	1.054	1.015		All Grain	2535
Smoke Out!	50 L	6.28%	27.73	1.064	1.016		All Grain	2484
Lidicky Rauchbier	66 L	5.48%	45.22	1.051	1.009		All Grain	2297
6B.Rauchbier	20 L	5.7%	23.74	1.053	1.009		All Grain	2279
Smoke n Dagger	5.5 gal	7.16%	33.66	1.066	1.011		All Grain	2143
Thao chan's Red ale	21 L	5.72%	43.52	1.056	1.014		All Grain	2108
SchuBrew Rauchbier	5.5 gal	5.8%	24	1.052	1.008		BIAB	2060
Smoked Doppelbock	21 L	6.76%	23.16	1.071	1.020		BIAB	1968

Newest Rauchbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rauchbier	5.5 gal	5.67%	29.03	1.056	1.014		BIAB	40
Some Beech Somewhere	5.5 gal	5.48%	24.12	1.054	1.012		All Grain	9
Rauch	100 L	5.08%	23.38	1.052	1.013		All Grain	89
Rauch around the Edges	5.5 gal	5.72%	33.58	1.057	1.013		All Grain	63
Stange Rauchbier	5 gal	6.38%	29.17	1.058	1.010		All Grain	84
Rauchbier	20.8 L	6.14%	13.6	1.062	1.016		All Grain	96
Lingering Embers Rauchbier 1/28	4.1 gal	5.02%	28.88	1.051	1.013		All Grain	120
SBS Rauchbier	5 gal	5.81%	23.4	1.055	1.010		extract	91
Schlenkerla Rauchbier	5.5 gal	5.55%	25.97	1.053	1.011		All Grain	421
Smokey Winter	5.5 gal	10.87%	24.51	1.107	1.024		All Grain	112

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	41		Grain	specialty malt	10°L	33	30%	5% - 86%
German - Melanoidin	39	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	26	DE	Grain	smoked malt	2.7°L	35	46%	8% - 97%
German - Vienna	20	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	30	15	49%	10% - 100%
Hallertau Mittelfruh	30	3.75	49%	5% - 100%
Saaz	29	3.5	47%	10% - 100%
Hallertau Hersbrucker	20	4	44%	13% - 100%
Perle	18	8.2	47%	9% - 100%
Domestic Hallertau	10	3.9	57%	20% - 100%
Northern Brewer	8	7.8	34%	8% - 60%
Cascade	6	7	45%	9% - 100%
Hallertau Tradition (Germany)	5	5	49%	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	41	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	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
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	22	Water Agt	Mash	25%	0% - 100%
Lactic acid	15	Water Agt	Mash	89%	36% - 100%
Calcium Chloride (anhydrous)	11	Water Agt	Mash	32%	0% - 98%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	26%	0% - 67%
Irish Moss	10	Fining	Boil	75%	0% - 100%
Epsom Salt	8	Water Agt	Mash	11%	0% - 44%
Baking Soda	6	Water Agt	Mash	10%	0% - 25%
Chalk	6	Water Agt	Mash	25%	0% - 59%
Whirlfloc	6	Water Agt	Boil	43%	0% - 100%
Yeast Nutrient	4	Water Agt	Boil	30%	0% - 50%

Photos