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Grillin' Time-Archived

Smoke flavored beer? You bet! A timeless tradition in Germany, known in the Old Country as rauchbier (pronounced: "rowk-beer"), this is a beer naturally suited to barbecued ribs and spicy picnic fare. If you like this brew, try our Hickory Switch Porter, too.

RECIPE INGREDIENTS:
1 Can Octoberfest Vienna Lager HME
1 Pouch Booster ™
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Teaspoon Liquid Smoke (Hickory Flavored)

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Remove yeast packet from under lid of HME, then place unopened can in hot water to make the liquid easier to pour.

2.3. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot, then SLOWLY sprinkle in Booster™ while continually stirring to avoid clumping.

2.4. Once the Booster™ is fully dissolved bring to a boil, then remove from heat. Add 1/2 tsp. of liquid smoke, stir to mix well.

2.5. Stir HME into mixture. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE.

2.6. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.7. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.8. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS..

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 2 TO 4 WEEKS.



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