This recipe has been designed to be consistent with the 2021 BJCP Style guide 6B - Rauchbier.
Up In Smoke is a recipe created for The League of Brewers by Jamie McQuillan of Cell Division Brewery.
The Rauchbier is a German style lager exhibiting the classic toasty-rich malt, restrained bitterness and clean fermentation profile of a Märzen. A relatively dry finish is accentuated by beechwood smoked malt, which can range in intensity to subtle to strong. Don’t fear the smoke though. Beers brewed with up to 90% of beechwood smoked malt can have a surprisingly soft smoke character and this recipe is a deliberately restrained and balanced example for brewers wanting to play with smoke, but not jump in the fire.
Up In Smoke pours a deep amber hue with great clarity and creamy head. The smoke and malt are carefully balanced so that neither overwhelms the other. The level of smoke should entice the drinker at the first sniff and not overly dominate, and also add a chewable savoury note. This is helped along greatly by the German beechwood smoked malt League of Brewers stocked especially for this beer, layered on a malty base of German Munich Dark and Vienna malts. All of this is rounded out with gentle bittering and floral and spicy undertones from the German-grown Hallertauer Mittelfrüh hops. Best brewed with German precision, just ask Ed.
This recipe assumes correct mineral additions for pH calculations, which are not included in the kit. Please purchase these separately.
Our kits are fresh! We assemble the ingredients after you place your order. The grain bill will be milled, unless you tell us in your order comments that you prefer it not to be.
