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Beer Style: Classic Rauchbier (22A)
Recipe Type: all-grain
Yield: 5 US gallons

Classic Rauchbier


Very good, at least if you can believe me and several of my friends. The smoke flavor is just right - definitely noticeable, but not overpowering. Also, this beer is quite cloudy, but I didn't brew it to look at, so as long as it tastes good...


  • 10 lbs. Belgian Pils malt
  • 1 lb. smoked pale malt
  • .5 lb. 30L crystal malt
  • 3/4 oz. Buillion hops (boiling)
  • 3/4 oz. Hallertau hops (boiling)
  • 3/4 oz. Hallertau hops (added at end of boil)
  • Whitbread dry ale yeast
  • 3/4 cup corn sugar for priming

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.015
Alcohol by Vol: 5.24%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


First, I smoked my malt on a barbeque grill. I built a frame out of wood and attached aluminum window screen to it. I then started a some coals and, when they were ready, put them in the grill with a few handfuls of wet hickory chi ps. I smoked 1 lb. of pale ale malt for 45 minutes - 1 hour and yes it did get rather toasted by the heat, but I don't see that as a problem. I took the gr ain off the grill before it got roasted dark because I figured that would give it more of a porter-like flavor that I was not looking for.

My notes do not include a mashing schedule, but since my temperature control in my mashing setup isn't very good, it probably wouldn't do much good.

I used a very old package of Whitbread dry yeast as I had trouble with my Wyeast starter. It worked out OK but I would suggest using Wyeast 1007 German Ale as I had originally intended.