Brewing Smoked beer (Rauchbier) at home

Name: Brewing Smoked beer (Rauchbier) at home
Yield: 20 L
Ingredients: 3.06 kg Beech-smoked malt; 1.65 kg Light Munich malt; 0.32 kg Caramunich II; 0.11 kg Carafa Special I; 47 g Hallertauer Mittelfrüh; SafLager W-34/70: 16–24 g (0.56–0.85 oz) for 20 L (about 5.3 gal) (80–120 g/hl)

Bamberg style: a Märzen made with beech-smoked malt.

Base recipe for 20 litres (5.3 gal), calculated with the Brauwerkstatt beer creator. With one click you can adapt it to your batch size, bitterness, colour or alcohol content.

Adapt in the beer creator

Typical figures

Alcohol	4.8–6.0 %
Bitterness	20–30 IBU
Colour	24–40 EBC (12–20 SRM)
Carbonation	5.0 g/l (2.5 vol)
Yeast	SafLager W-34/70 (bottom-fermenting)
Fermentation temperature	10–13 °C (50–55 °F)
Brewing water	medium-hard

Recipe for 20 litres (5.3 gal)

Original gravity: 12.2 °P (SG 1.049)
5.3 % vol
24 IBU
30 EBC (15.2 SRM)
Final gravity: 2.4 °P (SG 1.009)

Grain bill

Beech-smoked malt	3.06 kg (6.75 lb)	60 %
Light Munich malt	1.65 kg (3.64 lb)	32 %
Caramunich II	316 g (11.1 oz)	6 %
Carafa Special I	111 g (3.9 oz)	2 %

Hops

Hallertauer Mittelfrüh 4.0 % α

47 g (1.66 oz)

60 min

Yeast

SafLager W-34/70: 16–24 g (0.56–0.85 oz) for 20 L (about 5.3 gal) (80–120 g/hl)

Mash schedule

63 °C (145 °F) · 40 min → 72 °C (162 °F) · 20 min

Brewing water

Mash water	18.0 L (4.76 gal)
Sparge water	13.0 L (3.43 gal)
Total water	31.0 L (8.19 gal)

Brewing steps

Clean and sanitise everything that touches the wort after the boil.
Measure out 31 L (about 8.2 gal) of water and treat it with the brewing-water calculator. Medium-hard water works well, mash pH 5.3–5.5.
Split the water: mash water 18 L (about 4.8 gal), sparge water 13 L (about 3.4 gal).
Heat the mash water to 66 °C (151 °F) and mash in 3.06 kg (6.7 lb) Beech-smoked malt, 1.65 kg (3.6 lb) Light Munich malt, 0.32 kg (0.71 lb) Caramunich II and 0.11 kg (0.24 lb) Carafa Special I (gives about 63 °C / 145 °F).
1. rest: 63 °C (145 °F), 40 min (maltose rest).
Measure mash pH 10–15 min after mashing in (cool the sample to 20 °C / 68 °F). Target 5.4–5.5.
2. rest: 72 °C (162 °F), 20 min (saccharification). Iodine test at the end: no blue colour = starch converted.
Mash out: heat to 78 °C (172 °F) and hold for 10 min.
Rest 10–20 min, lauter slowly and sparge with 13 L (about 3.4 gal) water at 78 °C (172 °F).
Boil the wort for 90 min.
60 min before the end of the boil add 47 g (1.7 oz) Hallertauer Mittelfrüh.
10 min before the end of the boil add Irish moss (about 2 g / 0.07 oz, soaked beforehand).
After the boil stir a whirlpool and let it rest for 15 min.
Chill to 9 °C (48 °F), measure original gravity (target 12.2 °P), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the SafLager W-34/70 (amount see yeast).
Primary fermentation 10–14 days at 10–13 °C (50–55 °F), then 2 days at 15–16 °C (59–61 °F) (diacetyl rest).
Measure final gravity (target about 2.4 °P). Priming sugar per bottle from the carbonation calculator (target 5 g/l), then bottle.
Bottle-condition 1–2 weeks at room temperature, then store cold (0–4 °C) for 4–6 weeks.

Notes

Created with the beer creator (brewhouse efficiency 70 %, final gravity about 2.4 °P).