Nothing goes well with slow-smoked meat than beer. And by beer, we mean beer brewed the Raunchier way. Make your barbecue enjoyable by adding Rauchbier smoked beer using the steps below:

Rauchbier Recipe Specifications

It is an all-grain recipe with a batch size of 5 Gallons. It has a 1.055 original gravity and final gravity of 1.012. This recipe boasts an efficiency rate of 75%, SRM of 12.7 liters, a 5.7% AVB and an IBU of 29.

Ingredients

• 5 lbs. of 2-Row Malt
• Smoked malt (Wireman smoked malt or home-made Pilsner malt)
• Roasted Barley- 2 ounces
• Hallertauer hops (6 HBU)– 2 ounces with an AA rate of 3%
• 1 pound of Munich Malt
• Melanoidin Malt- 2 ounces
• Hallerteauer hops- 0.5 ounces for 10 minutes
• CaraMunich Malt- 4 ounces
• Irish Moss- 1 tsp
• Fermentis S-23

Brewing Process

1. Mash the ingredients for an hour. Set the temperature at 152 degrees Fahrenheit. Ensure the conversion is complete
2. Mash out the solution at 170 degrees Fahrenheit and make it boil
3. Add the initial hop addition
4. Set your timer
5. After one hour and 15 minutes, add your Irish Moss
6. Wait for 5 minutes
7. Add your second hop addition