The link worked for me, but below is my slightly tweaked version in case that link still doesn't work for you. Sorry if the BS text-to-HBT-paste looks a little wonky.
Not many differences between the linked recipe and mine. I scaled to 5.25 gal, did a single infusion instead of a decoction, added a bit of melanoidin. The linked recipe uses WLP838, I used WY2308. I've only brewed it once, but will take another shot at it one of these days. For whatever reason, I didn't find my beer to be overly smoky, but a nice Rauchbier nonetheless. But I tend to like it more like a liquid campfire, lol. Maybe the smoked malt lost some of its punch sitting at the LHBS. I might try to smoke my own malt and give this another shot. If you use BeerSmith, I can send you the bsmx file...PM me if interested.
Recipe: Rauchbier TYPE: All Grain
Style: Other Smoked Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 18.0 SRM SRM RANGE: 5.0-50.0 SRM
IBU: 25.6 IBUs Tinseth IBU RANGE: 5.0-70.0 IBUs
OG: 1.056 SG OG RANGE: 1.030-1.110 SG
FG: 1.013 SG FG RANGE: 1.006-1.024 SG
BU:GU: 0.455 Calories: 151.6 kcal/12oz Est ABV: 5.7 %
EE%: 70.00 % Batch: 5.25 gal Boil: 6.97 gal BT: 60 Mins
Total Grain Weight: 11 lbs 8.0 oz Total Hops: 2.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
11 lbs Smoked Malt (9.0 SRM) Grain 1 95.7 %
4.0 oz Carafa II (De-husked) (412.0 SRM) Grain 2 2.2 %
4.0 oz Melanoiden Malt (20.0 SRM) Grain 3 2.2 %
Name Description Step Temperat Step Time
Saccharification Add 7.81 gal of water at 161.0 F 152.0 F 60 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.044 SG Est OG: 1.056 SG
Amt Name Type # %/IBU
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60 min Hop 4 14.5 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 30 min Hop 5 11.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 -
---FERM PROCESS-----------------------------
Primary Start: 03 Nov 2014 - 21.00 Days at 50.0 F
Secondary Start: 24 Nov 2014 - 4.00 Days at 66.0 F
Style Carb Range: 1.80-3.00 Vols
Bottling Date: 04 Dec 2014 with 2.8 Volumes CO2:
---NOTES------------------------------------
Adapted from recipe here:
https://www.alemakers.org/e107_plugins/content/content.php?content.61
Starter: 3L
Water profile: Brown Balanced (Bru 'N Water)
9.0 gallons RO in Mash, no sparge.
4.4g gypsum
3.6g calcium chloride
(60ppm Ca, 10ppm Mg, 8ppm Na, 73ppm SO4, 55ppm Cl, 16ppmHCO3)
Fermentation:
21 days at 52F (11C), then 4 days at 66F (19C) for diacetyl rest. Then gradually drop temp by about 5F (3C) per day, to 36F (2C), rack to secondary and maintain that temp for an additional 45-60 days. Add 3-5g dry yeast (CBC-1, Notty, etc.) to priming sugar solution when bottling.