Rauchbier, traditionally from the city of Bamberg, is a term which describes smoked lager styles, often in the Marzen style. These beers are dark in appearance, full bodied and deeply smoked.

They usually are fermented using traditional lager yeast strains, however this recipe takes advantage of the Omega Kviek isolate, Lutra. The benefit of this is a beer which can be fermented, packaged and then consumed in as little as 3-4 weeks. Significantly shorter than using the more traditional method.

In the glass you’ll find dark brown/black beer which shouts out to be consumed. A lighter off white head which has a creamy appearance. Fuller in body with malt sweetness from the Munich malt from Weyermann and then this gives way to the real start of the show, the unmistakable and alluring smoke flavour from the Bestmlaz Smoked Malt.

This beer has undertones of bonfire and almost smoked ham, a real treat for those who adore this style and flavours.

Ingredients Included

BESTMALZ Smoked
Weyermann Munich Malt II
Weyermann Carafa Special Type 3
Hallertauer Mittelfruh – BarthHaas® Pure Hop Pellet (50 grams)
OMEGA Yeast – OYL-071DRY – LUTRA Dried KVEIK 11g (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): Bamberg-Style Maerzen Rauchbier
Batch Size: 23
Original Gravity: 1.052
Final Gravity: 1.016
ABV %: 5.5
IBU: 24

THE MASH

The mash for this beer is a stepped mash, this helps unlock the full potential for the mash whilst also developing malt sweetness into the beer.

Acid Rest – 35c – 5min
Protein Rest – 52c – 15min
Saccharification Rest 1 – 66c – 45min
Saccharification Rest 2 – 72c 30min
Mash Out – 78c – 10min

THE BOIL
Boil time (mins): 60 min

Additions and timing:

Add 50g Hallertauer Mittelfruh Hops at 60min

Add a double dose of yeast nutrient and add kettle finings at 15mins

We are fermenting this beer with a Kviek strain of yeast which requires larger quantities of nutrients. Refer to the packaging of your yeast nutrient and usually you will need to at least double the dose.

Yeast: Omega Lutra – 1 Pack Dry

Fermentation temperature/steps: 25c – 7-14 day fermentation

Monitor your fermentation, this beer may need temperature increases to finish your fermentation. Avoid very high temperatures as we are looking for a clean ferment with little to no yeast profile in the finished beer.