(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.016
IBU = 45 SRM = 33 ABV = 7.2%
Recipe courtesy of Jeff Gladish who is a bona fide rauchbier fanatic (see picture here evidence of this). Feel free to cut back on the smoked malts, maybe start by only using half this amount of smoked malt and leave the other half 2-row pale malt unsmoked to see if you desire more or less smoke flavor.
12 lbs. (5.4 kg) Rahr 2-row pale malt, home cold-smoked (or a commercially produced smoked malt)
1.25 lbs. (0.57 kg) Weyermann Munich II malt
0.75 lb. (340 g) chocolate malt
0.66 lb. (300 g) crystal malt (60 °L)
0.25 lb. (113 g) black patent malt
3.5 AAU Magnum hops (first wort hop) (0.25 oz./7 g at 14% alpha acids)
5 AAU Willamette hops (120 min.) (1 oz./28 g at 5% alpha acids)
3.2 AAU Styrian Golding hops (30 min.) (1 oz./28 g at 3.2% alpha acids)
4.2 AAU Amarillo® hops (10 min.) (0.5 oz./14 g at 8.5% alpha acids)
Wyeast 1968 (London ESB Ale), White Labs WLP002 (English Ale), or LalBrew London yeast
2⁄3 cup corn sugar (if priming)
Step by Step
If possible, cold-smoke the malts as close to brew day as possible for freshly smoked flavors. Build a yeast starter a few days prior as well if using a liquid yeast strain.
Crush the grains and heat strike water to 165 °F (74 °C). Rest the mash at 153 °F (67 °C) for 60 minutes. Begin lautering process by mashing out at 168 °F (76 °C). Recirculate and sparge with enough water to collect 7.5 gallons (28 L) of wort in the brew kettle. Add the first wort hops to the kettle during the sparge. Add hops at the times indicated.
After a 2-hour boil, chill to 64 °F (18 °C) and pitch yeast. Ferment at 64–68 °F (18–20 °C). After fermentation is complete, cool to 58 °F (14 °C) and let settle for one week. Bottle and prime with sugar or keg and force carbonate to 2.3 v/v.