A German lager brewed with smoked malt, giving a distinctive campfire or smoked-meat character alongside typical lager malt.
The target has a sulfate-to-chloride ratio of 0.8:1 (malt-leaning, balanced) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 60 |
| Magnesium (Mg²⁺) | 8 |
| Sodium (Na⁺) | 15 |
| Chloride (Cl⁻) | 80 |
| Sulfate (SO₄²⁻) | 65 |
| Bicarbonate (HCO₃⁻) | 40 |
Water chemistry is highly recipe-dependent or the style is broad/historical. Treat this as a starting hypothesis, not a style requirement.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 3.01 g | 3.18 g |
| Gypsum (CaSO₄) | 1.18 g | 1.24 g |
| Epsom salt (MgSO₄) | 1.36 g | 1.44 g |
| Chalk (CaCO₃) | 0.07 g | 0.08 g |
| Baking soda (NaHCO₃) | 0.84 g | 0.89 g |
Resulting water: Ca 62.4, Mg 8.1, Na 15.1, Cl 79.7, SO4 63.8, HCO3 40 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Rauchbier grist is predicted to mash at pH 5.58, against a target of 5.35 (gold/amber color - crisp but rounded). To bring it down, add about 4.3 mL of 88% lactic acid for 5 gal (4.6 mL for 20 L).
Estimated from the style's typical color (SRM 10) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Bamberg-Style Maerzen Rauchbier, Bamberg-Style Weiss Rauchbier, Smoke Beer - these BA styles use the same water target.