Rauchbier

Rauchbier

(5 gallons/19 L, all-grain)
OG = 1.053   FG = 1.013
IBU = 21   SRM = 16   ABV = 5.3%

Ingredients
6 lbs. (2.7 kg) German smoked malt (rauchmalz)
3 lbs. (1.4 kg) Munich malt (6 °L)
1 lb. (454 g) dark Munich malt (9 °L)
8 oz. (227 g) aromatic malt
8 oz. (227 g) Caramunich® III malt (57 °L)
2 oz. (57 g) Carafa® Special III malt (525 °L)
5.3 AAU Hallertauer hops (60 min.) (1.5 oz./43 g at 3.5% alpha acid)
0.5 oz. (14 g) Hallertauer hops (5 min.)
White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), or
Fermentis SafLager W-34/70  yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Finally, add 1 tsp. calcium chloride to the mash.

Step mash the rauchmalz, Munich, dark Munich, and aromatic malts at 131 °F (55 °C) for 10 minutes. Raise mash temperature to 146 °F (63 °C) and hold for 40 minutes, then up to 158 °F (70 °C) for 20 minutes. Start recirculating wort. Add remaining malts and raise the temperature to 168 °F (76 °C) and hold for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Transfer to secondary and lager for six weeks at 32 °F (0 °C). Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.

Rauchbier

(5 gallons/19 L, partial mash)
OG = 1.053   FG = 1.013
IBU = 21   SRM = 14   ABV = 5.3%

Ingredients
6 lbs. (2.7 kg) German smoked malt (rauchmalz)
3 lbs. (1.4 kg) Munich liquid malt extract
8 oz. (227 g) Caramunich® III malt (57 °L)
2 oz. (57 g) Carafa® Special III malt (525 °L)
5.3 AAU Hallertauer hops (60 min.) (1.5 oz./43 g at 3.5% alpha acid)
0.5 oz. (14 g) Hallertauer hops (5 min.)
White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), or Fermentis SafLager W-34/70  yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe utilizes a partial mash of the rauchmalz. Mash the crushed smoked malt in 9 quarts (8.5 L) of water at 151 °F (66 °C) for 45 minutes. Sparge with 9 qts. (8.5 L) of water and top off with water in order to have 6 gallons (23 L) of wort in the kettle.

Steep the dark malts (Caramunich® and Carafa® Special) for 30 minutes. Remove and rinse with hot water. Be sure that the the heat is turned off, then add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Transfer to secondary and lager for six weeks at 32 °F (0 °C). Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.