Brain Freeze Rauchbier
Late August 2026, it was getting close to Oktoberfest time, and I decided to look at the Roll-a-Style list for the first time since February.
Just as a quick reminder ... I created a list of BJCP beer styles that I've never brewed. When I want to decide which beer style to brew next, I originally rolled a virtual 20-sided online die, and brew the style that corresponds with the number that comes up.
After my 9C. Baltic Porter, I was down to 12 beer styles to brew, so I'm now using a 12 Sided Die.
It was close to Oktoberfest season, and I had unofficially declared this the "Year of the Lager". There was actually a style on the list that fits Oktoberfest perfectly.
So .... I pretended to roll a
10 ... corresponding to 6B. Rauchbier.
"A beechwood-smoked, malty, amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by a noticeable to intense smoke character."
Generally, I think a smoked beer is pleasant ONLY if the smoke is very subtle. Too much gets overpowering very quickly.
So, I came up with a classic Märzen recipe with less than 10% smoked malt. This is that recipe.
I don't know exactly when I'll brew it, but to be consumed during Oktoberfest season, it will have to be fairly soon.
Keep an eye on Sheppy's Blog: Brain Freeze, and you'll find out when I brew it.
| Brain Freeze Rauchbier --- Batch 1 (397) |
| Style | Rauchbier | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.60 gal | |||
| Brewhouse Efficiency | 65.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.052 SG | Estimated FG | 1.012 SG | ||||
| Recipe Bitterness | 24.1 IBUs (Rager) | Alcohol by Volume | 5.3 % | ||||
| BU : GU | 0.462 | ||||||
| Recipe Color | 13.4 SRM |
|
|||||
| Measured OG: | Measured FG: | ||||||
| ADF: | Measured ABV: |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.49 gal | Denver, Colorado | Water | 1 | - | - |
| 4.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 2.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 3 | - | - |
| 6 lbs | Base Malt 2 Row (Proximity) (2.0 SRM) | Grain | 4 | 49.4 % | 0.47 gal |
| 5 lbs | Munich Malt - 10L (10.0 SRM) | Grain | 5 | 41.2 % | 0.39 gal |
| 1 lbs | Beech Smoked – Rauch Malt (3.5 SRM) | Grain | 6 | 8.2 % | 0.08 gal |
| 2.4 oz | Midnight Wheat Malt (550.0 SRM) | Grain | 7 | 1.2 % | 0.01 gal |
| 0.500 oz | Magnum [11.50 %] - First Wort 60.0 min | Hop | 8 | 17.7 IBUs | - |
| 0.500 oz | Magnum [11.50 %] - Boil 25.0 min | Hop | 9 | 6.5 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 10.0 mins) | Fining | 10 | - | - |
| 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 11 | - | - |
| 0.50 tsp | Gelatin (Bottling 1.0 days) | Fining | 12 | - | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 29.96 qt of water at 159.3 F | 152.0 F | 45 min |
| Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min |
| Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains, and prepare to boil wort
Recipe Notes
Make a starter a day or two before brew day.
Salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=86,Mg=8,Na=21,SO4=90,Cl=91,HCO3=104
Acid addition based on BeerSmith predicted pH. Should lower to 5.3.
Brew as directed from recipe.
Cool wort to as close to 50 degrees as possible.
Ferment rising 1 degree a day for the first week, let rise to high 60's for another week.
Add gelatin dissolved into .5 cup boiled water. Add this solution straight to keg.
Keg carbonate to 2.5 to 2.7 volumes.
Brewing Record
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.048 SG) | Pre-boil Vol | (6.60 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||