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German Style Rauchbier Smoked Lager HomeBrew Recipe

German Rauchbier Smoked Lager
German Rauchbier Smoked Lager
German Rauchbier Smoked Lager


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Rauchbier
Target ABV: 6.4%
Target IBUs: 36
Recipe Type:
4.5/ 5

User Rating
25 total ratings


Posted March 13, 2014 by


All Grain German-Syle Rauchbier Recipe

Profile: HomeBrew recipe for a German Style Rauchbier, smoked lager. Deep campfire smoke aromas and flavors with light caramel sweetness. Brewed with a very high portion of German Beechwood Smoked Malt and a touch of Munich and Crystal malt for balance. Crisp, clean finish with lingering smoky flavors. Moderate hop bitterness.



11 lbs German Beechwood Smoked Malt

2 lbs Munich Malt

12 oz. Crystal 60


2 oz. German Hallertau 5%a, 60 minutes

1 oz. German Hallertau 5%a, 15 minutes

YeastWhite Labs WLP820 Oktoberfest or Wyeast 2308 Munich Lager


Mash all grains for 1 hour at 152 degrees.

Sparge at 170 degrees.

One hour boil with hop regimen above.

Chill down to 50F and pitch yeast.

Ferment for about 10-14 days until primary fermentation just finishes.

Diacetyl Rest: Raise beer temp to 62-65F for 2-3 days.

Rack to keg or secondary and start cold-aging process. If possible taper temperature down 5-7 degrees per day from Diacetyl rest to 35F. Cold age at 35F for 4-6 weeks.

    Chuck Ridley

    Smoked lagers are kick-ass. Clean and crisp smoky flavors.



    Looks very tasty. Going on my brew list.

    Great photo.


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