Style: Rauchbier
All StylesStyle Profile based on 78 recipes
BU:GU
0.47
Hops
3.4 g/L
Mash pH
5.47
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
- 47%
- 21%
- 20%
- 6%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 94%
- 77%
- 72%
- 36%
- 27%
% of Rauchbier recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 19%
- 15%
- 14%
- 10%
- 10%
- 9%
- 6%
- 6%
- 5%
- 4%
% of Rauchbier recipes using each hop
Common Fermentables
- 19%
- 17%
- 14%
- 13%
- 12%
- 9%
- 9%
- 8%
- 8%
- 6%
Colour = malt category · bar = % of recipes
Common Yeasts
- 15%
- 9%
- 5%
- 4%
- 4%
- 4%
- 4%
% of Rauchbier recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.