Smoked Beer - Classic Style Smoked Beer

A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.

Flavor Profile: As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts u

Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of cert

BJCP Style Guide

Top 10 Classic Style Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Authentic Bamberg Rauchbier (BYO)	22 L	6.18%	40.45	1.056	1.009		All Grain	12279
Smoked Brown Ale	3.5 gal	6.41%	25.1	1.061	1.012		BIAB	5269
Smokey McSmokerson	6.5 gal	4.44%	28.94	1.049	1.015		All Grain	3856
Awesome Recipe	1000 L	6.07%	40.66	1.062	1.015		All Grain	3544
Bacon Lager (20L)	21 L	6.04%	22.43	1.056	1.010		All Grain	3412
Rauchbier	5.5 gal	5.66%	41.42	1.051	1.007		All Grain	3401
Munich Ranch Ale	26 L	5.97%	13.04	1.058	1.012		All Grain	3020
Smoked Pilsner	12 gal	5.45%	25.39	1.052	1.011		All Grain	2634
Dorymans Dark Ale	5 gal	6.54%	83.15	1.068	1.018		All Grain	2226
BlondZita	120 L	4.21%	20.07	1.041	1.009		All Grain	1880

Newest Classic Style Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Smoked Brown Ale	2 gal	6.7%	24.78	1.064	1.015		BIAB	34
Campfire Porter - II	5.5 gal	6.55%	64.63	1.067	1.017		All Grain	43
Quiet Nights Cherrywood Smoked Lager	5.5 gal	7.01%	62.03	1.062	1.008		BIAB	49
Vikingøl 5	23 L	7.19%	33.65	1.067	1.012		All Grain	79
Test 2008 style	21 L	3.04%	0	1.031	1.008		All Grain	61
Rauchbier	20 L	5.83%	14.36	1.058	1.014		All Grain	86
Bomber Helles	10 gal	6.25%	31.06	1.058	1.010		All Grain	65
Lichtenhainer	5 gal	4.38%	4.62	1.044	1.010		All Grain	115
Throwin' Smoke	11 L	5.15%	39.76	1.048	1.009		BIAB	171
Pastrami on Rye (all grain)	5.5 gal	6.42%	54.62	1.065	1.016		All Grain	137

Fermentables Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	109		Grain	smoked malt	3°L	37	33%	2% - 100%
Weyermann - Beech Smoked Barley	83	DE	Grain	smoked malt	2.7°L	35	35%	4% - 88%
Smoked Malt	59		Grain	smoked malt	5°L	37	25%	2% - 93%
Munich - Light 10L	56		Grain	specialty malt	10°L	33	20%	4% - 81%
US - Pale 2-Row	46	US	Grain	base malt	1.8°L	37	55%	17% - 83%
Briess - Cherry Wood Smoked Malt	43	US	Grain	smoked malt	5°L	37	29%	4% - 97%
German - Melanoidin	38	German	Grain	roasted malt	25°L	37	5%	1% - 25%
American - Chocolate	34	American	Grain	roasted malt	350°L	29	4%	1% - 9%
German - Vienna	29	German	Grain	base malt	4°L	37	27%	5% - 68%
United Kingdom - Maris Otter Pale	26	United Kingdom	Grain	base malt	3.75°L	38	54%	19% - 94%

Hops Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	56	3.75	58%	20% - 100%
Magnum	41	15	49%	9% - 100%
Saaz	32	3.5	46%	17% - 100%
Willamette	31	4.5	37%	10% - 100%
Hallertau Hersbrucker	28	4	43%	13% - 100%
Chinook	27	13	41%	11% - 100%
Tettnanger	23	4.5	50%	13% - 100%
Perle	23	8.2	43%	8% - 100%
East Kent Goldings	22	5	38%	7% - 100%
Fuggles	20	4.5	43%	8% - 100%

Steeping Grains Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	5		Grain	smoked malt	5°L	37	80%	33% - 100%
Smoked Malt	3		Grain	smoked malt	3°L	37	37%	20% - 67%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	30%	11% - 50%
Belgian - Roasted Barley	2	Belgian	Grain	roasted malt	575°L	30	13%	0% - 25%
Munich Dark 20L	2		Grain	specialty malt	20°L	34	16%	12% - 20%
German - CaraMunich III	2	German	Grain	crystal malt	57°L	34	24%	20% - 28%
Briess - Cherry Wood Smoked Malt	2	US	Grain	smoked malt	5°L	37	52%	40% - 63%

Yeasts Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	54	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	44	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Safale - English Ale Yeast S-04	37	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	12	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Bohemian Lager 2124	11	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
Wyeast - German Ale 1007	10	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Saflager - German Lager Yeast S-23	8	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Mangrove Jack - Bavarian Lager M76	7	Mangrove Jack	Lagers	n/a	Medium	77.5%	45°F	57°F
Fermentis - Safale - German Ale Yeast K-97	7	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	6	Danstar	Ale	Med-High	High	77%	57°F	70°F

Other Ingredients Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	60	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	37	Water Agt	Mash	15%	0% - 100%
Epsom Salt	29	Water Agt	Mash	10%	0% - 100%
Whirlfloc	29	Fining	Boil	78%	0% - 100%
Lactic acid	26	Water Agt	Mash	64%	5% - 100%
Baking Soda	19	Water Agt	Mash	9%	0% - 28%
Irish Moss	19	Fining	Boil	58%	0% - 100%
Phosphoric acid	17	Water Agt	Mash	77%	2% - 100%
Chalk	14	Water Agt	Mash	10%	0% - 34%
Calcium Chloride (anhydrous)	11	Water Agt	Mash	24%	0% - 100%

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