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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 2828
Awesome Recipe
1000 L 6.07% 40.66 1.062 1.015
All Grain 1162
Smoked Brown Ale
3.5 gal 6.41% 25.1 1.061 1.012
BIAB 1129
Rauchbier
5.5 gal 5.66% 41.42 1.051 1.007
All Grain 1084
Smoked Porter
5.5 gal 7.11% 37.29 1.072 1.018
All Grain 1044
Rauchbier (Tiverton Version) 20-01-18
22 L 6.03% 28.56 1.059 1.013
All Grain 1015
Bacon Lager (20L)
21 L 6.04% 22.43 1.056 1.010
All Grain 974
Munich Ranch Ale
26 L 5.97% 13.04 1.058 1.012
All Grain 945
Smokey McSmokerson
6.5 gal 4.44% 28.94 1.049 1.015
All Grain 881
Copernican Rauchbock
9 L 5.27% 35.35 1.048 1.008
BIAB 692

Newest Classic Style Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Rauchbier
5.5 gal 4.99% 28.12 1.051 1.013
All Grain 7
WHEAsmokeToDEATH
23 L 4.55% 63.37 1.048 1.013
All Grain 6
Lichtenhainer
12 L 3.91% 6.26 1.040 1.010
All Grain 11
Glenn Souris Rauchbier
5.5 gal 6.8% 23.92 1.065 1.014
BIAB 20
Smoked Wheat
2 gal 5.66% 18.32 1.053 1.010
All Grain 10
Cowboy Blood
5 gal 5.47% 1.27 1.056 1.014
All Grain 12
Rauchbier
21 L 3.89% 64.34 1.058 1.028
BIAB 18
Firehawk
5.25 gal 5.43% 24.48 1.055 1.013
All Grain 22
Smoked Cream Ale
6.4 gal 4.88% 19.04 1.051 1.014
All Grain 17
Limb from Limb Smoked Lager
10 gal 4.62% 39.72 1.044 1.009
All Grain 21

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Smoked Malt 75 German Grain base malt 3°L
37 33% 2% - 100%
American - Smoked Malt 32 American Grain base malt 5°L
37 25% 2% - 93%
American - Pale 2-Row 27 American Grain base malt 1.8°L
37 57% 20% - 81%
American - Chocolate 23 American Grain roasted malt 350°L
29 5% 2% - 9%
German - Munich Light 22 German Grain base malt 6°L
37 22% 6% - 41%
German - Pilsner 17 German Grain base malt 1.6°L
38 37% 17% - 65%
German - Melanoidin 16 German Grain roasted malt 25°L
37 5% 1% - 25%
German - Vienna 16 German Grain base malt 4°L
37 23% 5% - 53%
United Kingdom - Maris Otter Pale 12 United Kingdom Grain base malt 3.75°L
38 53% 19% - 87%
German - Carafa II 12 German Grain roasted malt 425°L
32 3% 1% - 5%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 22 15 52% 9% - 100%
Hallertau Mittelfruh 16 3.75 53% 20% - 100%
Willamette 16 4.5 38% 10% - 100%
Domestic Hallertau 15 3.9 40% 17% - 100%
Cascade 14 7 34% 5% - 100%
Hallertau Hersbrucker 13 4 46% 13% - 100%
Saaz 13 3.5 46% 18% - 100%
Chinook 11 13 32% 13% - 57%
Perle 10 8.2 37% 12% - 67%
Tettnanger 10 4.5 57% 23% - 100%

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 / Safale - Saflager - German Lager Yeast W-34/70 20 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Fermentis / Safale - Safale - American Ale Yeast US-05 20 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis / Safale - 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
White Labs - Southern German Lager Yeast WLP838 3 White Labs Lager Medium Med-High 72% 50°F 55°F
Mangrove Jack - Californian Lager M54 3 Mangrove Jack Lager n/a Med-High 79.5% 64°F 68°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%
Calcium Chloride (dihydrate) 11 Water Agt Mash 22% 0% - 67%
Whirlfloc 11 Fining Boil 68% 0% - 100%
Irish Moss 10 Fining Boil 44% 1% - 100%
Epsom Salt 5 Water Agt Mash 6% 0% - 19%
Baking Soda 4 Water Agt Mash 13% 3% - 21%
Chalk 4 Water Agt Mash 19% 0% - 34%
Phosphoric acid 4 Water Agt Mash 68% 47% - 100%
Lactic acid 4 Water Agt Mash 53% 25% - 99%
Table Salt 3 Water Agt Mash 7% 0% - 17%

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