Isaac’s “Rauchtoberfest” Recipe (NYC Homebrew Tour)


Recipe for a smoked Oktoberfest beer loaned to Chop & Brew by Brooklyn homebrewer Isaac Deutsch. The beer was seen and discussed in Episode 19: NYC Homebrew Tour. Thanks to Isaac for sharing it with the people!

5 gallon batch all-grain
OG: 1.057
FG: 1.011
ABV: 5.4%
IBU: 26

5 lbs. Beechwood smoked malt
3 lbs. Munich light
3 lbs. German pilsner malt
1 oz. Perle (8% aa) at 60 minutes
1 package Saflager W-34/70

90 minute boil. Ferment at 50 degrees F for approximately 3 weeks. Lager for 4-6 weeks as close to 32 degrees F possible, then keg or bottle (I actually lager in the corny keg).

Variations I have used:
– hop schedule that includes flavor hops at 20 minutes, something noble, target 25-30 IBU total.
– liquid yeast Wyeast 2633 Octoberfest Lager blend, need to do a strong starter for lager.
– add a small amount of Carafa II, 2 oz, for deeper color.



  1. Pingback: Chop & Brew – Episode 19: NYC Homebrew Tour | Chop & Brew

  2. I haven’t watched this episode yet (although it looks awesome), but I was actually just thinking of making a Rauch-Marzen. I’ve been watching Michael Jackson’s Beer Hunter show on Youtube, and one of the things he did in Germany was go to Bamberg and tour a Rauchbier brewery.

    How does this recipe compare to the Schlenkerla Marzen?

    • QuercusMax

      So I did make my Rauch-Marzen, which I called Smöktoberfest, and it won Gold at the King of the Mountain competition today (entered with C&B as the club, of course). Here’s the recipe:

      6 gallons batch:
      6.5lb Munich (Avangard)
      2lb Vienna (12oz Durst, the rest Weyermann)
      2lb Pils (Avangard)
      2lb Briess cherrywood smoked malt
      8oz Caramunich
      4oz Melanoidin

      Mash at 148, then do a single decoction to mash out. I just run out the contents of my mash tun, bring to boil for 10 minutes, then return to raise to mashout temperature.

      .6oz Magnum 14% @60
      .5oz Hallertau Mittlefruh 6.4% @20
      .5 tablet WhirlFloc @20
      1.057 OG, 27 IBU. 1.014 FG.

      I used the seasonal WLP860 Munich Helles yeast. You can sub 838 or 833 if it’s not in season.

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