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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 4715
Smoked Porter
5.5 gal 7.11% 37.29 1.072 1.018
All Grain 2708
Smoked Brown Ale
3.5 gal 6.41% 25.1 1.061 1.012
BIAB 1821
Rauchbier
5.5 gal 5.66% 41.42 1.051 1.007
All Grain 1493
Awesome Recipe
1000 L 6.07% 40.66 1.062 1.015
All Grain 1433
Bacon Lager (20L)
21 L 6.04% 22.43 1.056 1.010
All Grain 1239
Rauchbier (Tiverton Version) 20-01-18
22 L 6.03% 28.56 1.059 1.013
All Grain 1233
Smokey McSmokerson
6.5 gal 4.44% 28.94 1.049 1.015
All Grain 1214
Munich Ranch Ale
26 L 5.97% 13.04 1.058 1.012
All Grain 1183
Melih's Smoke
14 L 4.95% 26.27 1.050 1.012
BIAB 1148

Newest Classic Style Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Light Em Up!
19 L 5.3% 40.11 1.048 1.008
Partial Mash 3
Nakouřený ležák
23 L 5.77% 0 1.056 1.012
All Grain 2
Smoked ipa
5.5 gal 6.1% 60.41 1.057 1.010
All Grain 13
Smoked Ale 13L resztkowy
13 L 6.35% 35.75 1.062 1.014
All Grain 10
Smoked Porter
5.5 gal 6.79% 36.93 1.064 1.012
BIAB 17
Nixon's Not Bringing the Smokes!
1 gal 6.52% 44.43 1.066 1.017
All Grain 54
Smoked Porter
20 L 7.22% 19.47 1.071 1.016
extract 13
Rauchbier Ängöl
2000 L 5.29% 32.44 1.054 1.013
All Grain 7
Smoke beer(Try)
400 L 5.87% 0 1.058 1.013
All Grain 15
Cousin's Peated GabrALE
24 L 5.24% 42.27 1.056 1.016
All Grain 29

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Smoked Malt 97 German Grain base malt 3°L
37 35% 2% - 100%
American - Smoked Malt 41 American Grain base malt 5°L
37 24% 2% - 93%
American - Pale 2-Row 37 American Grain base malt 1.8°L
37 54% 17% - 100%
German - Munich Light 34 German Grain base malt 6°L
37 22% 6% - 81%
American - Chocolate 25 American Grain roasted malt 350°L
29 4% 2% - 9%
German - Pilsner 22 German Grain base malt 1.6°L
38 42% 17% - 80%
German - Melanoidin 20 German Grain roasted malt 25°L
37 5% 1% - 25%
German - Vienna 19 German Grain base malt 4°L
37 27% 5% - 68%
American - Caramel / Crystal 40L 16 American Grain crystal malt 40°L
34 7% 2% - 16%
German - Carafa II 16 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 28 15 52% 9% - 100%
Saaz 19 3.5 48% 18% - 100%
Willamette 19 4.5 38% 10% - 100%
Hallertau Mittelfruh 19 3.75 53% 20% - 100%
Domestic Hallertau 16 3.9 40% 17% - 100%
Barth-Haas - Cascade 16 5.75 35% 5% - 100%
Chinook 14 13 34% 11% - 100%
Perle 14 8.2 38% 12% - 100%
Hallertau Hersbrucker 14 4 42% 13% - 100%
Fuggles 13 4.5 39% 8% - 67%

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 3 German Grain base malt 3°L
37 47% 25% - 67%
American - Roasted Barley 1 American Grain roasted malt 300°L
33 4% 4% - 4%
Flaked Barley 1 Adjunct raw 2.2°L
32 33% 33% - 33%
Finland - Melanoid Malt 1 Finland Grain roasted malt 27°L
35 5% 5% - 5%
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 - Crystal 90L 1 United Kingdom Grain crystal malt 90°L
33 25% 25% - 25%
American - Chocolate 1 American Grain roasted malt 350°L
29 50% 50% - 50%

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 28 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 23 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Saflager - German Lager Yeast W-34/70 23 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Wyeast - German Ale 1007 8 Wyeast Ale 0.11 Low 75% 55°F 68°F
Danstar - Nottingham Ale Yeast 6 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale 1056 6 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 5 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Bohemian Lager 2124 5 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Mangrove Jack - Californian Lager M54 4 Mangrove Jack Lagers n/a Med-High 79.5% 64°F 68°F
White Labs - Southern German Lager Yeast WLP838 4 White Labs Lagers Medium Med-High 72% 50°F 55°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 18 Water Agt Mash 18% 0% - 50%
Whirlfloc 15 Water Agt Boil 77% 0% - 100%
Irish Moss 11 Fining Boil 72% 1% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 22% 0% - 67%
Calcium Chloride (dihydrate) 8 Water Agt Mash 31% 0% - 100%
Phosphoric acid 7 Water Agt Mash 66% 47% - 100%
Epsom Salt 7 Water Agt Mash 22% 0% - 100%
Lactic acid 6 Water Agt Mash 58% 25% - 100%
Chalk 5 Water Agt Mash 17% 0% - 34%
Baking Soda 4 Water Agt Mash 13% 3% - 21%

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