Style: Rauchbier

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Style Profile based on 82 recipes

BU:GU

0.46

Hops

3.3 g/L

Mash pH

5.47

Style Guidelines BJCP 2015 Beer

1.05 1.057

1.056

1.012 1.016

1.013

IBU

20 30

ABV

4.8% 6%

5.7%

SRM

12 22

Description

An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic. History: A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz). Style Comparison: Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Examples: Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

Typical Grain Bill

49% Pale
26% Toast
16% Pilsner
5% Crystal

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

Common Additions

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.58 g/L 1.4 g/L

1.25 g/L

Flavour

0.35 g/L 1.5 g/L

1.25 g/L

Aroma

0.7 g/L 1.43 g/L

1.25 g/L

Common Hops

% of Rauchbier recipes using each hop

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Rauchbier recipes using each strain

Mash Profile

70% Single Infusion
20% Step Mash
10% Decoction

10 recipes with mash data

Typical Water Profile

70 ppm Ca²⁺
11 ppm Mg²⁺
8 ppm Na⁺
75 ppm Cl⁻
54 ppm SO₄²⁻
100 ppm HCO₃⁻

median across recipes with a declared water profile

Similar Styles

Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.

Classic Style Smoked Beer

Irish Stout

Irish Extra Stout

Specialty Fruit Beer

Wild Specialty Beer

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