Recipe Type: All Grain
Yeast: Wyeast 1007
Yeast Starter: none (though is the batch size was larger I might)
Batch Size (Gallons): 2.5
Original Gravity: 1.051
Final Gravity: 1.017
IBU: 25
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 10
Tasting Notes: Predominant smoke character, low hop bitterness, slight malt tones

4 lb Weyermann Smoked
2 lb Vienna
1 lb Weyermann Munich I
2 oz Roasted Barley
1 oz Saaz

Single infusion, 60 min @ 155f
Mash out 15 min @ 167f

60 min. boil
.8 oz Saaz @ 60 min
.2 oz Saaz @ 5 min

10 days in primary @ 70 degrees

This recipe was great! There aren't many rauchbiers available here, and I can't lager anything, so I make do with what I can. This was one of my best recipes yet.