Style: Rauchbier

• 50% Pale
• 27% Toast
• 16% Pilsner
• 3% Crystal

% of total grain weight across all recipes · sums to ~100%

• 94% Pale (46%)
• 78% Toast (30%)
• 61% Crystal (6%)
• 44% Pilsner (41%)
• 27% Roast (2%)

% of Rauchbier recipes using each malt category (addition % in brackets)

• 16% Hersbrucker
• 13% Hallertau Mittelfrüh
• 13% Tettnang
• 12% Perle
• 11% Magnum
• 10% Taurus
• 9% Saaz
• 5% Hallertau
• 5% Northern Brewer
• 4% Fuggle

% of Rauchbier recipes using each hop

• 29% Smoked Malt
• 16% Smoked Malt (Weyermann)
• 16% Munich Malt
• 14% Vienna Malt
• 12% Caramunich Malt
• 12% Pilsner (2 Row) Ger
• 10% Weyermann - Beech Smoked Barley
• 9% Melanoiden Malt
• 8% Caramel/Crystal Malt - 60L
• 8% Chocolate Malt

Colour = malt category · bar = % of recipes

• 14% Saflager Lager (W-34/70) Fermentis
• 7% Safale American (US-05) Fermentis
• 5% Bavarian Lager (2206) Wyeast Labs
• 4% SafLager West European Lager (S-23) Fermentis
• 4% Nottingham Lallemand
• 4% Bohemian Lager (2124) Wyeast Labs
• 3% SafAle English Ale (S-04) Fermentis
• 3% Bavarian Lager (M76) Mangrove Jack's
• 3% Octoberfest/Marzen Lager (WLP820) White Labs
• 3% German Lager (WLP830) White Labs

% of Rauchbier recipes using each strain

• 73% Single Infusion
• 18% Step Mash
• 9% Decoction

% of Rauchbier recipes with mash data

• 60 ppm Ca²⁺
• 14 ppm Mg²⁺
• 6 ppm Na⁺
• 75 ppm Cl⁻
• 52 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile