6B - Rauchbier

BJCP Style: 6B - Rauchbier

Love it or hate it... ok most beer drinkers I've met are more on the hate it side of the spectrum - Rauchbier is made with a portion (or all) of smoked malt. In the case of Weyermann the smoke is from beachwood. With 13% of the total malt being smoked, I'm hoping for more of a subtle Rauchbier experience and less campfire.

Full recipe is on BrewersFriend, but here's the TL;DR
  • 2020-4-11: Brewday
  • Malts: Munich, Smoked, Chocolate
  • Hops: [Magnum] (Hallertau Mittelfruh)
  • Yeast: W34/70
  • OG: 13.8°P; FG: 2.5°P; ABV: 6%
  • 2020-4-29 (+18): racked to keg - on deck
  • 2020-5-5 (+24): in keezer
Smoked malt label

Munich I, Smoked malt, Chocolate malt

Into the crusher

Floor Manager Steve checking inventory

Brew session beer: Session IPL with Azacca and Mosaic. Tasty!

Mash temp

Mash complete

Bag out


Late hops in. Heat off...

Wort sample

Away we go

2020-4-29 (+18): racked to keg but no room in the keezer so it will be on deck for a bit

2020-5-5 (+24): a spot opened up in the keezer. Gelatin was added and it's on low and slow carbonation. Should be clear and ready in a couple of weeks.

2020-5-14 (+33): mostly carbed and clear. Tasting nice and clean - though the smoke flavor is unmistakable, it doesn't seem to be too much. This is a Märzen first, then Rauchbier. I think 10% is a good amount.