I received a note from one of my wackier friends to brew a Rauchbier. You may remember him as the dude that accompanied us to IncrediBrew in Nashua, NH.
All right, you probably do not remember him.
Anyway, I did a little research and put this recipe together. I believe that these beers are best brewed as lagers. Also, Rauch malt extract is not easy to find. Couple this issue with the fact that you really need to mash the rauch malt to get the smoky flavor needed for the style, it forces you to create a recipe that follows an all grain procedure.
5 lbs. Pilsner Malt
4.5 lbs Rauch Malt
2 lbs. Munich Malt
0.5 lbs. Caramel Malt 60°L
0.25 lbs. Melanoidin Malt
2 ounces Black Malt
1.0 oz. Liberty Pellets, 4 %AA boiled 60 mins.
0.50 oz. Liberty Pellets, 4 %AA boiled 15 mins.
Yeast: White Labs WLP820 Octoberfest/Märzen
Original Gravity: 1.050
Terminal Gravity: 1.010
Color: 17.90 °SRM
Bitterness: 14.0 IBUs
Alcohol (%volume): 5.3%
Mash at 154°F for 60 minutes. Ferment at 50°F.