Smoked Beer - Classic Style Smoked Beer

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	3213
Smoked Porter	5.5 gal	7.11%	37.29	1.072	1.018		All Grain	1324
Smoked Brown Ale	3.5 gal	6.41%	25.1	1.061	1.012		BIAB	1274
Awesome Recipe	1000 L	6.07%	40.66	1.062	1.015		All Grain	1220
Rauchbier	5.5 gal	5.66%	41.42	1.051	1.007		All Grain	1168
Rauchbier (Tiverton Version) 20-01-18	22 L	6.03%	28.56	1.059	1.013		All Grain	1048
Bacon Lager (20L)	21 L	6.04%	22.43	1.056	1.010		All Grain	1015
Munich Ranch Ale	26 L	5.97%	13.04	1.058	1.012		All Grain	1001
Smokey McSmokerson	6.5 gal	4.44%	28.94	1.049	1.015		All Grain	947
Dorymans Dark Ale	5 gal	6.54%	83.15	1.068	1.018		All Grain	790

Newest Classic Style Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	16 L	5.73%	57.25	1.053	1.009		BIAB	3
Brown Smoked	23 L	4.98%	27.92	1.046	1.008		BIAB	21
Rye Smoked Ale	20.8 L	5.62%	25.17	1.051	1.009		All Grain	16
Smoked Helles (scaled)	6.5 gal	5.01%	26.9	1.048	1.010		BIAB	15
Bedlam	15 gal	6.52%	22.62	1.064	1.015		All Grain	9
Holy Smoking Bock	5.25 gal	6.94%	38.25	1.064	1.011		All Grain	16
Lagerfeuer	11 L	5.51%	24.55	1.051	1.009		All Grain	15
Rauchnut	220 gal	6.38%	19.87	1.059	1.010		All Grain	23
Rauchbier	5.5 gal	4.99%	28.12	1.051	1.013		All Grain	47
WHEAsmokeToDEATH	23 L	4.55%	63.37	1.048	1.013		All Grain	35

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Smoked Malt	79	German	Grain	base malt	3°L	37	32%	2% - 100%
American - Smoked Malt	34	American	Grain	base malt	5°L	37	25%	2% - 93%
American - Pale 2-Row	27	American	Grain	base malt	1.8°L	37	55%	20% - 81%
German - Munich Light	26	German	Grain	base malt	6°L	37	24%	6% - 81%
American - Chocolate	23	American	Grain	roasted malt	350°L	29	5%	2% - 9%
German - Pilsner	19	German	Grain	base malt	1.6°L	38	40%	17% - 80%
German - Melanoidin	18	German	Grain	roasted malt	25°L	37	6%	1% - 25%
German - Vienna	16	German	Grain	base malt	4°L	37	23%	5% - 53%
German - Carafa II	14	German	Grain	roasted malt	425°L	32	3%	1% - 5%
German - CaraMunich II	12	German	Grain	crystal malt	46°L	34	8%	4% - 14%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	22	15	54%	9% - 100%
Willamette	17	4.5	39%	10% - 100%
Hallertau Mittelfruh	16	3.75	53%	20% - 100%
Domestic Hallertau	15	3.9	40%	17% - 100%
Cascade	14	7	34%	5% - 100%
Hallertau Hersbrucker	13	4	42%	13% - 100%
Saaz	13	3.5	46%	18% - 100%
Tettnanger	12	4.5	52%	18% - 100%
Chinook	11	13	32%	13% - 57%
Perle	11	8.2	36%	12% - 74%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Smoked Malt	4	American	Grain	base malt	5°L	37	75%	33% - 100%
German - Smoked Malt	2	German	Grain	base malt	3°L	37	46%	25% - 67%
Flaked Barley	1		Adjunct	raw	2.2°L	32	33%	33% - 33%
United Kingdom - Brown	1	United Kingdom	Grain	roasted malt	65°L	32	50%	50% - 50%
American - Caramel / Crystal 30L	1	American	Grain	crystal malt	30°L	34	33%	33% - 33%
Belgian - CaraMunich	1	Belgian	Grain	crystal malt	50°L	33	17%	17% - 17%
United Kingdom - Extra Dark Crystal 120L	1	United Kingdom	Grain	crystal malt	120°L	33	50%	50% - 50%
American - Chocolate	1	American	Grain	roasted malt	350°L	29	50%	50% - 50%
Belgian - Roasted Barley	1	Belgian	Grain	roasted malt	575°L	30	25%	25% - 25%
Finland - Melanoid Malt	1	Finland	Grain	roasted malt	27°L	35	5%	5% - 5%

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

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70	23	Fermentis / Safale	Lager	.105	High	83%	48°F	72°F
Fermentis - Safale - American Ale Yeast US-05	21	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	17	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - German Ale 1007	8	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Wyeast - American Ale 1056	5	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Nottingham Ale Yeast	4	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Bavarian Lager 2206	4	Wyeast	Lager	0.09	Med-High	75%	46°F	58°F
White Labs - Southern German Lager Yeast WLP838	3	White Labs	Lager	Medium	Med-High	72%	50°F	55°F
Wyeast - London Ale III 1318	3	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - Bohemian Lager 2124	3	Wyeast	Lager	0.09	Medium	75%	48°F	58°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	16	Water Agt	Mash	20%	0% - 50%
Whirlfloc	11	Fining	Boil	68%	0% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	23%	0% - 67%
Irish Moss	9	Fining	Boil	49%	1% - 100%
Epsom Salt	5	Water Agt	Mash	6%	0% - 19%
Baking Soda	4	Water Agt	Mash	13%	3% - 21%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	20%	0% - 62%
Phosphoric acid	4	Water Agt	Mash	68%	47% - 100%
Lactic acid	4	Water Agt	Mash	51%	25% - 99%
Chalk	4	Water Agt	Mash	19%	0% - 34%

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