Rauchbier help.

A classic Rauchbier would be brewed with a lager yeast. The yeast strains that come to mind are 2206, 2308, and 2633. I would suggest 2633 (Oktoberfest Lager Blend).

I know that some people have brewed Oktoberfest style bees using neutral ale yeast since they do not have lagering capability. I have had a few commercially brewed Oktoberfest ales and I enjoyed drinking them.

If you want to brew a Rauchbier using an ale yeast then you should select a neutral strain and ferment on the cool side (low 60s). Some neutral ale yeast strains are WY1056/WLP001/US-05, 1007 and 2565.

Cheers!

 

Are you talking about classic Bamberg Rauchbier? If so, then IMO yes, you need a lager yeast. Any fruity esters are out of place and definitely noticeable, despite the smoke (matter of fact, they seem to clash heavily with the phenols).

As for yeast, depends on what you want the malt profile to be; I've had best success with WLP820 (the Ayinger Oktoberfest/Maerzen strain). Saflager 34/70 will give you a cleaner finish, but I find that with the milder smoke from the Weyermann Rauchmalz, the 820 works better.

 

Well it is a lager, so I would say yes. Advice given by herrburgess is solid. If you are an ale-only type homebrewer, a couple of tips: I used two packs of re-hydrated 34/70 in 5 gallons and had a fairly long lag time (18 hours). Fermentation completed okay, but the "high-krausen" mark in the primary was only about 1½". As an ale brewer this concerned me . . . but this is bottom fermenting yeast, so adjust expectations. My rauchbier had so little smoky aroma/taste when racked that I was worried. But the lagering is bringing it all together. Lagers . . . a different ballgame.

For a classic rauchbier the guidelines for smoked malt are 40-80%. I used 50% and in about another 30 days will be able to give you some detailed feedback. Caution: lots of variables in the production/shipping of smoked malt, ideally you want a true Bamberg smoked-malt You really want a supplier that knows what they are doing . . . otherwise you don't know what you're getting.

 

I find that between 70 and 75% Rauchmalz works best. Rest of grain bill comprises pilsner and Munich malts. Maybe a bit of CaraMunich II, depending upon how you feel about it.

OTOH, I am now planning a batch using 100% Rauchmalz and a single decoction mash. Aiming for around 70% efficiency and 1.052 OG.

Also keep in mind that a Rauchbier like Schlenkerla Maerzen is fairly highly hopped, to around 30 IBU. I like Tettnanger hops for my Rauchbier.

 

Just one point, many claim that WLP 833 is the Ayinger yeast. Very clean, low diacetyl producer. It did very well in the last Rauchbier I made.

 

Good catch. My mistake. Sorry, OP.

The 2633 Jack quoted above is also reputed to be from Ayinger. Either of those should work well, if you're lagering.

 

Didn't realize I am fueling the fire of a super secret recipe here....

 

I have used WLP029 in a Rauchbier and it was excellent. I prefer WLP830.

 

I can envision a Kolsch yeast strain making a nice Rauchbier; that is why I mentioned 2565 in my prior post.

Cheers!

 

Use lager if you're wanting a true German style rauchbier. But smoked malts work in a variety of styles like porters and even hefeweizens.