Homebrew Recipe

Rauchbier

Method:: Partial Mash
Style:: Rauchbier
Boil Time:: 60 min.
Batch Size:: 5 gal.
Boil Size:: 6 gal.
Efficiency:: 0
Rating:
Source:: Brew Your Own
Source Notes:: September 2019, Vol. 25, No. 4 page 29. This is a more balanced and restrained version of the style, which is something that I would like to drink. If I was planning the beer for competition, I might develop a different recipe that was a bit stronger and used a higher percentage of rauchmalz in the grist.
Notes:: This recipe utilizes a partial mash of the rauchmalz. Mash the crushed smoked malt in 9 quarts of water at 151 F for 45 minutes. Sparge with 9 quarts of water and top off with water in order to have 6 gallons of wort in the kettle. Steep the dark malts (Caramunich and Carafa Special) for 30 minutes. Remove and rinse with hot water. Be sure that the heat is turned off, then add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated. Chill the wort to 50 F, pitch the yeast, and ferment until complete. Transfer to secondary and lager for six weeks at 32 F. Rack beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.

OG	FG	ABV	SRM	IBU
1.053	1.013	5.3	14	21

Name	Amount	% Grain Bill
Smoked Malt	6 lbs.	62.34
Notes: Calls for German smoked malt (rauchmalz)
Munich Liquid Malt Extract	3 lbs.	31.17
CaraMunich III	0.5 lbs.	5.19
Notes: Calls for Caramunich III malt 57 L
Chocolate Malt	0.125 lbs.	1.30
Notes: Calls for Carafa Special III malt 525 L
Total:	9.63 lbs.

Name	Amount	Boil Time	Use	AA
Hallertau	1.5 oz.	60	Boil	3.5
Notes: 5.3 AAU
Hallertau	0.5 oz.	5	Boil	3.5

Name	Amount
Hallertau	2 oz.

Step	Name	Temp	Time	Type
1	Partial Mash	151	45	Partial
2	Steep	151	30	Partial
Notes: Steep the dark malts for 30 minutes. Remove and rinse with hot water.