Rauchbier (Smoked)
German Ales & Bocks
Smoked beer from Bamberg with bacon-like character
How to Brew a Rauchbier (Smoked)
Typical Malts
- ● Pilsner malt
- ● Smoked malt
Typical Hops
- ● Saaz
- ● Hallertau Mittelfrüh
- ● Tettnanger
Yeast
● Lager yeast (e.g. W-34/70, S-23)
Style Requirements
Typical Flavors
FAQ about Rauchbier (Smoked)
What is a Rauchbier (Smoked)?
Smoked beer from Bamberg with bacon-like character
How much alcohol does a Rauchbier (Smoked) have?
A Rauchbier (Smoked) typically has 4.8–6% ABV. Original gravity ranges from N/A–N/A, final gravity from N/A–N/A.
How bitter is a Rauchbier (Smoked)?
A Rauchbier (Smoked) has 20–30 IBU (International Bitterness Units). This is moderate bitterness.
What ingredients do you need for a Rauchbier (Smoked)?
Typical malts: Pilsner malt, Smoked malt. Typical hops: Saaz, Hallertau Mittelfrüh, Tettnanger. Yeast: Lager yeast (e.g. W-34/70, S-23).
Do you need special equipment for a Rauchbier (Smoked)?
Yes, a Rauchbier (Smoked) is a lager and requires fermentation at 8–12°C (46–54°F). You'll need a fermentation fridge or cool cellar.
Useful Calculators
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