We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Et Tu Brute?

back to search Back to Search  Style Details 

Et Tu Brute?

back to search Back to Search  Style Details 

Beer Style: Classic Rauchbier  (22A)
Recipe Type: extract
Yield: 5 US gallons

Classic Rauchbier


I wasn't trying to copy it, but my recent "Et Tu Brute? Bitter" reminded me of Saranac Pale Ale. It's an all-extract recipe.

It was drinkable in a week, not bad in two, and pretty darn good now (five weeks in the bottle).


  • 2 lbs. (guesstimate) Munton & Fison light DME
  • 3.3 lbs. Munton & Fison amber DME
  • 1 lb crystal malt
  • 2-1/2 oz Cascade hops (boiling)
  • 1 oz Fuggles hops (flavor)
  • 1/2 oz Fuggles (aroma)
  • Edme dry ale yeast (forgot to start the Wyeast English Ale)

Click to Print Recipe


I did the usual procedure of bringing 2-gal of water to a high-but-not-boiling temperature (I have no thermometer), and steeped the crushed crystal malt for 30 min, then strained out. I then upped the heat to a boil, added the DME and stirred to dissolve. Then, I added the boiling hops. Boiled 1 hour uncovered. I added the flavor hops, boiled 10 min, covered, then added aroma hops, boiled 2 min, removed from heat. I skimmed out the hops, ran the hot wort through my chiller into my primary, and diluted to 5 gal. Then, I pitched the hydrated Edme yeast.

I racked to a secondary after seven days, and gave it a 2-week secondary fermentation. I primed with 3/4 cup of M&F light DME and bottled.