German Style Rauchbier Smoked Lager HomeBrew 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.
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
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.