Bierkeller Rauchbier clone
(5 gallons/19 L, all-grain)
SG = 1.055 FG = 1.013
IBU = 28 SRM = 20 ABV = 5.4%
10 lbs. (4.5 kg) Weyermann Beechwood Smoked Barley malt
1 lb. (0.45 kg) Munich II malt (10 °L)
6 oz. (170 g) Carafa® Special III (dehusked)
6 AAU German Tettnang hops (60 min.) (1.2 oz./34 g at 5% alpha acids)
2.5 AAU German Tettnang hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), or SafLager W-34/70 yeast
¾ cup corn sugar (if priming)
Step by Step
This is a two-step infusion mash with a 30-minute rest at 144 °F (62 °C) and a 20-minute rest at 154 °F (68 °C). Mash-in at a ratio of 1.5 qts./lb. (3 L/kg) strike water to grains, withholding three ounces (85 g) of the Carafa® until you begin recirculation (vorlauf). At the end of the second saccharification rest, either raise the mash temperature to mash out at 168 °F (76 °C) or begin the vorlauf process. Sparge with enough water to collect 6.5 gallons (24.6 L) of wort in the kettle.
Boil for 75 minutes adding the first hop addition after 15 minutes and the second with 15 minutes left in the boil.
Once the boil is complete, chill the wort and aerate well if using a liquid yeast strain. Pitch a healthy amount of yeast (we suggest making a yeast starter if using a liquid yeast or two dry yeast sachets) at 48 °F (9 °C), allowing it to rise to 52 °F (11 °C) during the first week of fermentation, then to 58 °F (14 °C) during the second week.
When fermentation is complete, lager/secondary at around 30 °F (-1 °C) for a minimum of nine weeks once terminal gravity is achieved. Carbonate to 2.4 volumes.
Written by Scott Burgess
Bierkeller Rauchbier captures some of the depth of smokiness and dryness (and color) of Schlenkerla’s famed rauchbier as well as some of the rusticity and sweetness of the beer brewed at Spezial (especially their Märzen).