Rauch Me Baby!

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Larry Reuter of Akron, OH, member of the Society of Akron Area Zymurgists (SAAZ), won a gold medal in Category #22: Smoke-Flavored and Wood-Aged Beer during the 2014 National Homebrew Competition Final Round in Grand Rapids, MI with the help of Donna. Reuter’s Smoke-Flavored and Wood-Aged Beer was chosen as the best among 403 final round entries in the category.

To see other winning homebrew recipes from the 2014 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Rauch Me Baby! | Classic Rauchbier

Ingredients

  • For 5 Gallons (18.93 L)
    • 7.0 lb (3.18 kg) beechwood smoked malt
    • 2.0 lb (0.9 kg) Munich malt
    • 2.0 lb (0.9 kg) Vienna malt
    • 12.0 oz (340 g) CaraMunich® malt
    • 4.0 oz (113 g) Carapils® malt
    • 4.0 oz (113 g) melanoidin malt
    • 2.0 oz (57 g) Carafa II® malt
    • 2.0 oz (57 g) aromatic malt
    • 1.0 oz (28 g) Tradition pellets (60 min)
    • 0.5 oz (14 g) Tradition pellets, (15 min)
    • Akron, OH city water, carbon filtered
    • 1 tablet Whirlfloc (5 min)
    • Wyeast 2124 Bohemian lager yeast
    • 3.75 oz (106 g) dextrose to prime

    Specifications

    • Original Gravity: 1.056-1.060

    Directions

    1. Treat water with 2 tsp. calcium chloride. Mash grains at 154° F (68° C) for 90 minutes. Bottle after fermentation is complete and lager in bottles up to three months.
    2. Primary Fermentation for 7-10 days at 50° F (10° C).
    3. Diacetyl rest for 2 days at 62-65° F (17-18° C).