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German Style Rauchbier Smoked Lager HomeBrew Recipe

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

 
Overview
 

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


User Rating
30 total ratings

 


2
Posted March 13, 2014 by

 
Recipe
 
 

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.

Ingredients:

Malts

11 lbs German Beechwood Smoked Malt

2 lbs Munich Malt

12 oz. Crystal 60

Hops

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

Instructions:

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.

  1.  
    Chuck Ridley
     
     
     
     
     

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

      


  2.  
    TotalBeerNerd
     
     
     
     
     

    Looks very tasty. Going on my brew list.

    Great photo.

      



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