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

Classic Rauchbier

Description:

When I bottled I tasted the SG sample and whew boy was it smoky. The smoke has subsided a bit in the bottle enough so that next time I might consider smoking the grains longer or adding another pound.

Ingredients:

  • 6 pounds, light malt syrup
  • 1 pound, smoked pale malt
  • 1 pound, smoked crystal malt
  • 1/2 pound, wheat malt
  • 1/2 pound, pale malt
  • 1 ounce Hallertauer hops (60 minute boil)
  • 1/2 ounce, Hallertauer hops (10 minute boil)
  • Wyeast Pilsen lager yeast (#2007 ?)

Click to Print Recipe

Procedure:

The pale malt and crystal malt is soaked and then smoked over hickory for about 30 minutes. (See the 2nd version of Papazian's book for an all-grain recipe.)

Source:

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