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Rauchbier

Rauchbier

Classic Rauchbier • All Grain • 4.0 gal

Keith Choquette

August 16, 2001 pm 04:53pm

0.0/5.0 0 ratings

Ingredients (All Grain4.0 gal)

  • 2.00 lbs German 2-row Pils

    German 2-row Pils

  • 1.00 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 2.00 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • 1.00 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 2.00 lbs German Smoked

    German Smoked

    Earthy, rich smoke flavor

  • 0.75 oz Saaz - 4.0 AA% pellets; boiled 60 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.50 oz Saaz - 4.0 AA% pellets; boiled 45 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1/2 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Wyeast 2206 Bavarian Lager

    Wyeast 2206 Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.

Notes

Mash grains @ 150 F for 60 min.

Style (BJCP)

Category: 22 - Smoke-Flavored/Wood-Aged Beer

Subcategory: A - Classic Rauchbier

Range for this Style
Original Gravity: 1.048 1.050 - 1.057
Terminal Gravity: 1.014 1.012 - 1.016
Color: 12.6 SRM 12 - 22
Alcohol: 4.5% ABV 4.8% - 6%
Bitterness: 29.4 IBU 20 - 30

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