Smoked beers can be nice as an occasional treat (especially in the winter), and I have made a few over the years. One classic style that has escaped my brew log to date, however, is rauchbier. I remember trying one years ago, from a fellow homebrewing paleontologist, and it is still one of the most memorable beers I have ever sampled! The combination of smoke and maltiness was unlike anything I had tried previously, and the beer lives on in my memory, well over a decade later (and probably closer to 15 or 20 years now).
After years of thinking about rauchbier but never making one, I was spurred into action by Dan Jablow’s article (“Making Friends With Smoked Beer”) in the November/December 2024 issue of Zymurgy. He included a 1 gallon recipe called “Let There Be Rauch!”, and the approach seemed simple enough. So, I scaled it up to 5.5 gallons and adjusted the hops slightly to move the bitterness level into the higher end of the style’s range in the BJCP guidelines.
Let There Be Rauch!
5 lb. beechwood smoked malt (Weyermann)
3 lb. Munich light malt (BESTMALZ)
3 lb. pilsner malt (Rahr)
1 lb. Caramunich II malt (Weyermann)
0.5 tsp. BrewTanB, added to mash
1 oz. Hallertauer Mittelfrueh (5.5% alpha), 60 minute boil
1 oz. Hallertauer Mittelfrueh (5.5% alpha), 15 minute boil
0.5 tsp. BrewTanB, 10 minute boil
1 WhirlFloc tablet, 5 minute boil
3 pkg. SafLager West European Lager dry yeast (Fermentis S-23)
Target Parameters
1.054 s.g., 1.015 f.g., 29 IBU, 11 SRM, 5.2% abv
Full volume mash with 60 minutes at 154° and 10 minutes at 168°; 60 minute boil
Water built from RO and tap water to hit target water parameters of 59 ppm Ca, 4 ppm Mg, 29 ppm Na, 56 ppm SO4, 88 ppm Cl, 52 ppm CaCO3, RA=-2
Procedure
I collected 2.5 gallons of tap water (with Campden tablet) and 5 gallons of RO water, with 3 g CaCl and 2 g gypsum, to hit the target water parameters.
I heated the strike water to 161° and added the grains to hit a mash temperature of 154°. I added 2 mL of 88% lactic acid, to adjust the pH. I held the mash at 154° for 60 minutes, with recirculation, before I raised the temperature to 168° for 10 minutes.
Upon removing the grains, I had a total of 6.6 gallons at a gravity of 1.045, for 68% mash efficiency.
I brought the runnings to a boil and added finings and hops per the schedule.
After 60 minute boil, I turned off the heat, did an initial chill to ~70°, and then transferred the beer to the fermenter. I chilled it further to 52° before pitching the yeast.
I brewed the beer on 24 November 2024, with a starting gravity of 1.055. I fermented the beer at 54°, and let it free rise to 60° on 3 December 2024.
I cold crashed to 35° on 5 December 2024, and kegged the beer with a closed transfer on 8 December 2024. The beer had a very nice and subtle smoke flavor/aroma.
Final gravity was 1.018; this works out to 4.9% abv.
Tasting
Appearance
Beautiful! It is a brilliantly clear light amber beer, with a creamy and persistent off-white head
Aroma
Bready malt with a touch of toastiness at a moderate level, a medium level of smoke–almost lightly bacony, Very pleasant balance.
Flavor
Bread crust and malty flavor at a moderate level; smoky flavor, somewhat bacon-like, at a medium level. Moderate hop bitterness with a slightly spicy quality. The smoke balance is perfect against the malt; not overwhelming at all, but pleasantly alongside each other!
Mouthfeel
Medium carbonation, medium body, only slightly dry finish.
Would I Brew This Again?
It’s not often I nail something on the first batch, but this is just a great recipe! It dodges the peaty phenolics of some versions, and is both interesting and drinkable. I am pleased!
I made my first version of this new-style West Coast IPA last year, and learned some lessons about hopping techniques in the process. During that previous batch, I used a hop bag that was too small for the dry hopping addition, and as a result the hop flavor/aroma were pretty underwhelming. This time around, I opted to let the hops float free in the fermenter. I use a BrewBucket 7.5, which has a rotating pickup arm, so I could do a closed transfer into the keg without excessive hop particles clogging things. The hop choices on this version used up some of my hop stash–three-quarters of a pound of hops went into the final recipe!
Denny Kongish West Coast IPA
12 lb. 5 oz. pilsner malt (Rahr)
1 lb. Vienna malt (Weyermann)
0.5 tsp. BrewTanB, added to mash
4 oz. dextrose, added to boil
0.85 oz. Enigma hop pellets (17.9% alpha), 60 minute boil
0.5 tsp. BrewTanB, 10 minute boil
1 Whirlfloc tablet, 5 minute boil
2 oz. LUPMOMAX Cashmere hop pellets (13.5% alpha), 30 minute whirlpool
1 pkg. California ale dry yeast (WLP001, White Labs)
4 oz. Idaho #7 hop hash (31.4% alpha), dry hop in primary fermenter
2 oz. Azacca hop pellets (12.2% alpha), dry hop in primary fermenter
2 oz. LUPOMAX Sabro HBC 438 hop pellets (19.0% alpha), dry hop in primary fermenter
1.15 oz. Enigma hop pellets (17.9% alpha), dry hop in primary fermenter
Target Parameters
1.063 s.g., 1.010 f.g., 7.0% abv, 64 IBU, 5 SRM
Full volume infusion mash, held at 149° for 120 minutes and 168° for 10 minutes
Neutralized Claremont tap water with Campden tablet, RO water, and mineral salts added to mash to achieve 51 ppm Ca, 8 ppm Mg, 33 ppm Na, 104 ppm SO4, 53 ppm Cl, 8 ppm CO3.
Procedure
Starting with 3 gallons of tap water, I added 2.5 mL of 88% lactic acid as well as a Campden tablet, along with 5 gallons of RO water, 0.75 CaCl, 1.5 g epsom salt, and 3.5 g gypsum to hit the target water parameters.
I heated the water to 155° and added the grains, along with 17.2 mL of 10% phosphoric acid for pH adjustment, to hit an estimated pH of 5.35.
I held the mash at 149° for 120 minutes, with recirculation, and then raised the mash to 168° for 10 minutes before pulling the grains.
In total, I collected 6.9 gallons of runnings with a gravity of 1.050, for 69% mash efficiency.
I brought the runnings to a boil, with a 90 minute total boil. After 30 minutes, I added the first round of hops, and then proceeded following the recipe.
After the 90 minute boil, I chilled to 170° before adding the whirlpool hops and letting them sit for 30 minutes while whirlpooling.
Next, I chilled to 68°, transferred to the fermenter, and chilled down to 64° before pitching the yeast.
I brewed the beer on 1 January 2025, and it had a starting gravity of 1.066.
I added the dry hops on 11 January 2025, loose into the fermenter.
I cold crashed the beer on 15 January 2025.
I kegged the beer on 18 January 2025, into a CO2 purged keg. Final gravity was 1.007–that’s wonderfully dry and works out to 7.8% abv. I had a similar experience last batch, so this mash regime works wonders!
Tasting
Appearance
Light gold beer, slight haze, which pours with an exceptionally persistent and creamy white head–it’s like a meringue! This head leaves beautiful lacing down the side of the glass. The beer is surprisingly clear. As a result, I am feeling good about my decision not to use post-fermentation finings; this likely helped with oxidation reduction.
Aroma
Citrus and dank hop aroma at a high level, neutral yeast profile, and no malt character to speak of in the aroma.
Flavor
Very bitter, citrus pith and dank hop character, with a bit of grapefruit along the way, and a long-lingering hop aftertaste. The hop flavor is a bit one-note; it has the usual issue with Azacca to my tastebuds, which is an orange pith quality on the edge of rotten orange. I’ve never understood the appeal of that hop! Low level of maltiness, but it is there. Clean fermentation character.
Mouthfeel
Medium-high carbonation, medium-light body, very dry finish.
Overall
7.5/10
Would I Brew This Again?
I really like this recipe as a template for a double IPA; it is a clean background to let the hops shine. This is the first time in awhile that I have let the hops float free for dry hopping, and with the Brew Bucket’s rotating pickup arm, things worked well. Thanks to the closed transfer (and perhaps the BrewTanB?), the hop character has held up well. The beer is clear enough without finings, so I think there is no need to use Biofine Clear as the original recipe stipulates. Azacca, as usual for my experience, gives a harshness in the citrus note that I don’t care for. This formulation is a bit one-note on the hops. But, it’s okay overall! In a beer like this, a different hop combo would be the ticket to hoppiness.
Interesting note: when I tasted this again last night, after a rauchbier, I got more tropical notes, and the unpleasant orange wasn’t as apparent. I would rate the beer higher in that case – perhaps a 8.5/10.
The big news of late was that the American Homebrewers Association is being spun off from the Brewers Association as a stand-alone non-profit! I view this as nearly entirely a net good; the BA has increasingly treated the AHA as an unwanted guest during the past few years, and I don’t think the combination was making much sense anymore. The AHA had a reduced voice in BA governance, Homebrew Con was vastly scaled back (and cancelled for this year), AHA membership numbers were down from their peak, and there is a general sense that the hobby is ebbing versus the heady days of the early 2010’s. The vibe I got from the forums, likely at least in part from the aforementioned decisions, was that the AHA wasn’t able to provide a level of engagement or service that made it a compelling need for homebrew hobbyists.
AHA has asked for members to comment on what we’re hoping for in the newly independent organization, as well as a suggested vision statement. I have submitted my thoughts there, but in the meanwhile I also wanted to post them here in case they are useful for others.
“Please provide comments to consider on the future planning of the AHA.”
AHA will need to decide its target membership — is it just for the USA? USA+Canada+Mexico? Worldwide? AHA can’t be everything to everyone, which on the one hand will be a disappointment for some, but on the other hand is necessary for organizational focus.
On the topic of target membership, who is that? There is sometimes an implicit assumption that brewers are homeowners who work as engineers, and that’s not helpful. I really like the way that AHA has made things like 1 gallon stovetop batches more visible lately; let’s keep that energy going! (but don’t forget those making the 5 gallon batches)
Similarly, what sort of fermentations does AHA support? Beer is the obvious core. Does mead stay as a part of this? They seem to be linked at least at an organizational level. Does it make sense going forward? My gut on this is “yes,” but I think it’s a question that needs to be asked! Are the legal frameworks for mead different from those for beer? I would argue against distilling becoming a core of the organization — it’s a very different process, community, and legal framework — and wine also doesn’t make much sense.
With the disconnect between AHA and BA, I foresee a need for AHA to step up and advocate for homebrewers in brewery spaces–especially holding club meetings or organizing general events. Although laws vary from locality to locality, a “toolkit” for homebrewers or homebrewing clubs who want to meet up and share homebrew at public spaces would be very helpful. I think it could also be a potential collaboration between AHA and BA to communicate to the commercial industry about this ongoing desire from hobbyists.
What is the future of Zymurgy? Personally, I like having a physical magazine; I spend too much time with electronic devices as it is, and I enjoy sitting with a homebrew and reading it cover-to-cover. I also recognize that print media is a mixed bag at best these days, not everyone shares my love of printed publications, and even the membership may be split on this. That said, I think any decisions should include both current membership (which I expect skews conservative in wanting a printed publication) and potential membership (which may or may not share those views).
Who owns Zymurgy? That is, where does the copyright for the back issues reside? There is a ton of great content in there, and I am hoping it won’t be locked up by BA. If this hasn’t been outlined yet, it needs to be done ASAP — don’t hope for a future resolution. What other IP will matter?
Consider apps carefully. If well designed, they are useful; but do we need another app for homebrewers? They are expensive to build and maintain, so I would somewhat argue against them.
The recipe archive at the AHA website and in Zymurgy is valuable. I’ve seen a lot of people say, “But there are so many recipes online! I don’t need that archive.” So many of the recipes online are awful. I trust the recipes that the AHA produces, because they have at least minimal vetting.
How does AHA confront the currently changing relationship of society with alcohol? I think it will continue to evolve and ebb and flow, but I do think we need to meet all potential hobbyists where they are.
Community is important. I really love the AHA forum, and find it (for my needs) to be the kind of community I want overall. That said, I really would like to see the AHA help with informal meetups. Not everyone is a club member, or wants to be a club member, or can be a club member, and not everyone has capacity to attend a national conference. But, many folks (me included) would welcome a chance to meet up, swap brews, and hang out with fellow homebrewers. Years ago, AHA used to sponsor rally days. Could something like that return?
What will membership guidelines / rules be? Most member-based organizations will have some kind of code of conduct / member expectations / etc. I don’t feel great about “litmus tests” for members, but I think we’ll want a process for removing someone who is acting counter to the aims of AHA or who grossly violates the norms of a healthy organization.
Members need to feel like we have voices. This hasn’t happened with the BA in recent years. I recognize that there are many potentially competing interests, but yet another survey isn’t necessarily going to be what we need. There should, eventually, be a clear process for volunteering and participating in governance of the AHA. It can’t just be those with the cash to pay to attend HomebrewCon (or its equivalent) every year; that’s only partially representative of the membership.
Speaking of fundraising, I suspect there is going to be heavy lifting to change the philanthropic nature of our homebrewing community. We are conditioned to “doing it for charity” at brew fests and such, but haven’t yet been primed to think of the AHA as one of those charitable options. Fortunately or unfortunately, many (most?) will think that the buck stops with their annual membership dues. We’re going to have to change that thinking. AHA will need to make a compelling case for why members should donate above and beyond their annual dues. Part of that is making initiatives that all members feel they might benefit from. That does not mean there shouldn’t be more focused initiatives (I support those!), but we need to have options. Don’t forget unrestricted donations, either! It doesn’t have to be an immediate donation — estate gifts are equally important. For that matter, make estate planning an option for members!
What other hobbyist groups are important to link up with? If we have similar needs or potentially at least small overlaps in audience, that could be mutually beneficial. Can we learn something from other hobbyist organizations? Have they noted trends or opportunities that might parallel needs for the AHA?
Speaking from a position of ignorance, what is the plan for after the BA? At least initial statements have said that connections for GABF, etc., will remain. What happens when BA says “no more” on that? (perhaps they have promised otherwise, but let’s be realistic here; if it’s not in writing, it’s going away) Would that scenario have a major impact? Or minor impact? Are there members who sign up just for GABF early access, and who would disappear if that disappeared?
For those who have followed things, there is a general distrust and dissatisfaction with the BA. I suspect that is part of why AHA is going independent. BUT…we probably want to have some form of working relationship, at some level. What will that look like?
“Relax, Don’t Worry, Have a Homebrew.” (only partly kidding)
“The American Homebrewers Association will create a community of home brewers of beer and beer enthusiasts, promoting the fun of the hobby, building opportunities for sharing knowledge and camaraderie, and advocating for homebrewers of all locations, backgrounds, and brewing approaches.”
La Chouffe is a darned good beer, and I will often get a pour if I find it on-tap at a quality alehouse (shout-out to The Back Abbey!). Belgian Blond Ale (or Belgian Blonde Ale) is not a style I have brewed previously, so it’s time to rectify that! I did a bit of research to find a clone recipe for La Chouffe, and a version from Brewer’s Friend inspired my own version, along with “The Gnome” recipe in Gordon Strong’s Modern Homebrew Recipes. The original recipe on Brewer’s Friend used decoction, but I decided to just put a little melanoidin malt into the grist instead. I also included a mash rest at 126°, in an attempt to improve the head.
Because this is an experimental beer, and a high alcohol one at that, I decided to make a small (3 gallon) batch.
Unruly Gnome Belgian Blond Ale
7.75 lb. pilsner malt (Rahr)
3 oz. melanoidin malt (Weyermann)
0.5 tsp. BrewTanB (mash)
12 oz. clear candi sugar (added to boil)
1 oz. Styrian Goldings hop pellets (3.2% alpha), 60 minute boil
0.5 oz. Saaz hop pellets (2.0% alpha), 15 minute boil
0.25 tap. BrewTanB, 10 minute boil
0.5 Whirlfloc tablet, 5 minute boil
0.5 oz. Saaz hop pellets (2.0% alpha), 5 minute boil
Full volume step mash, with 15 minutes at 126°, 90 minutes at 146°, and 10 minutes at 168°; 60 minute boil
Water built up from RO and Claremont tap water, to hit water target parameters of 50 ppm Ca, 4 ppm Mg, 45 ppm Na, 56 ppm SO4, 82 ppm Cl, 10 ppm bicarbonate, RA=-30.
Procedure
To get my strike water, I mixed 2.5 gallons Claremont tap water and 2.5 gallons distilled water, added 2.1 mL of 88% lactic acid, 1/4 Campden tablet, 1 g CaCl, and 1 g CaSO4.
I heated the strike water to 131°, added the grains and 1 tbs. of 10% phosphoric acid, and held the mash at 126° for 15 minutes, before raising the temperature to 146° for 90 minutes. Then, I raised the mash to 168° for 10 minutes before pulling the grains.
In total, I collected 4.5 gallons of runnings at a gravity of 1.050, for 75% mash efficiency.
I brought the runnings to a boil, adding finings per the recipe. After a 60 minute boil, I turned off the heat and chilled to 74° before transferring to the fermenter and pitching the yeast.
I brewed this beer on 7 December 2024. Starting gravity was 1.070.
I had vigorous fermentation within 18 hours of pitching the yeast; temperature was down to 72°, and so I moved the fermenter into the fermentation chamber on 8 December 2024, and set it at 74°.
Fermentation (as evidenced by bubbling) was pretty much done by 10 December 2024.
I kegged the beer on 23 December 2024, adding 1 oz. of corn sugar in 0.5 cups of water for carbonation, and let it sit at room temperature.
Final gravity was 1.011, for 7.8% abv.
Tasting
Appearance
Very clear gold beer that pours with a creamy and persistent white head of foam. It’s quite pretty! I’ll note that it clarified a bit more after the photos were taken (about 10 days before this post).
Aroma
Moderate spicy phenolic notes, but overall pretty clean. A little light caramel malt comes through, and some citrus quality with light alcohol notes as it warms.
Flavor
Moderately high bitterness, crackery malt at a moderate level, with a touch of candy. Balance is towards the hops a bit. Orange peel citrus comes through as the beer warms. The yeast is perhaps a touch more prominent than what I remember in the commercial beer.
Mouthfeel
Highly carbonated, light body, dry finish. It drinks very easily!
Would I Brew This Again?
This is a good start. The yeast was perhaps a bit forward in the early samplings of the beer, but it has mellowed considerably over time. It might benefit from lower temperatures with this dry yeast strain, or a different strain at least relative to the style ideal (probably Ardennes for my next version, which isn’t available in dry yeast form; Belle Saison is another dry yeast I’m considering). Even so, this beer is dangerously drinkable! I might dial hops back a touch, perhaps to 15 IBU or so. The bitterness on the finish is just a touch harsher than I like. The coriander doesn’t come through, so I could safely ditch it; I don’t think anything would be lost. I might also try a fresher coriander from a different source area, which could also help.
Note added 10 February 2025: The beer has cleared to brilliant now!
I have done a version of this three times previously, usually with some minor variations for hops or yeast. This time, I decided to do the hop varieties and timings exactly as written (with adjustments for alpha acid), to follow the original Pfriem Pilsner clone recipe from Dave Carpenter’s Lager book. Without further ado, here’s what I did.
Pfriem Pilsner 2024
9.75 lb. pilsner malt (Rahr)
6 oz. Carafoam malt (Weyermann)
0.5 tsp. BrewTanB, in mash
0.75 oz. Perle hop pellets (6.3% alpha), 60 minute boil
0.5 oz. Tettnang hop pellets (2.4% alpha), 60 minute boil
0.5 oz. Tettnang hop pellets (2.4% alpha), 10 minute boil
0.75 oz. Saphir hop pellets (2.3% alpha), 10 minute boil
0.5 oz. Spalt Spalter hop pellets (4.3% alpha), 10 minute boil
0.5 tsp. BrewTanB, 10 minute boil
1 Whirlfloc tablet, 5 minute boil
1.5 oz. Tettnang hop pellets (2.4% alpha), 10 minute whirlpool
0.75 oz. Saphir hop pellets (2.3% alpha), 10 minute whirlpool
0.5 oz. Spalt Spalter hop pellets (4.3% alpha), 10 minute whirlpool
2 pkg. Diamond dry lager yeast (Lallemand)
Target Parameters
1.046 s.g., 1.007 f.g., 5.1% abv, 4 SRM, 38 IBU
Full volume step mash, with 45 minutes at 142°, 45 minutes at 156°, and 10 minutes at 168°; 70 minute boil
Water built up from RO, to hit target parameters of 62 ppm Ca, 11 ppm Mg, 121 ppm SO4, and 51 ppm Cl, with RA=-50 ppm
Procedure
I built up my mash water from 7.5 gallons of RO water, with 3 g calcium chloride, 3 g epsom salt, and 4 g gypsum. Then, I heated it to 146° before adding the grains and holding at 142° for 45 minutes, with recirculation. Then, I raised the mash to 156° for 45 minutes and finished up at 168° for 10 minutes.
After the mash, I pulled the grains. I collected 6.8 gallons of runnings with a gravity of 1.041, for 74% mash efficiency.
I brought the runnings to a boil, boiling for 10 minutes before adding the first round of hops and proceeding with the rest of the recipe as written. In total, this was a 70 minute boil.
At the end of the boil, I turned off the heat, added the whirlpool hops, and whirlpooled for 10 minutes before continuing with the rest of the chill.
Once the beer was down to 72°, I transferred to the fermenter and chilled down to 46° in my fermentation chamber, before pitching the yeast.
I brewed this beer on 28 October 2024, and the starting gravity was 1.049.
The starting fermentation temperature was 48°, and I held it here until 3 November 2024, when I raised the temperature to 52°. On 17 November, I raised the temperature to 54°, and then to ambient (~62°) on 24 November 2024.
I kegged the beer on 25 November 2024. Final gravity was 1.009, for 5.3% abv.
Tasting
Appearance
Clear, but short of brilliant; there is just a tiny touch of barely visible haze. It is a straw-colored beer that pours with a fine and persistent white head, which leaves some nice lacing on the glass.
Aroma
Light notes of cracker and honey in the malt, and a pleasant light floral hop aroma, with a touch of fresh hay. This beer smells awesome!
Flavor
Medium-high bitterness, grainy sweet malt character; hop flavor is lightly herbal. Minerally feel to finish out the flavor.
Mouthfeel
Medium carbonation, medium light body, dry finish. Minerally, but not unpleasantly so.
Would I Brew This Again?
I am feeling pretty good about this recipe overall. It is perhaps a touch more bitter than I prefer in all of my pils, but I like the hop aroma and malt character; the overall aroma is amazing! I wouldn’t mind a touch taller head (but that may be in the pour), and I also must ding the beer a bit for its clarity. I wonder if the persistent light haze is from the large dose of whirlpool hops? I could have used some finings, and might do that next time for a pilsner-type beer, because clarity is something important to me for these.