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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 4230
Smoked Porter
5.5 gal 7.11% 37.29 1.072 1.018
All Grain 2332
Smoked Brown Ale
3.5 gal 6.41% 25.1 1.061 1.012
BIAB 1616
Rauchbier
5.5 gal 5.66% 41.42 1.051 1.007
All Grain 1380
Awesome Recipe
1000 L 6.07% 40.66 1.062 1.015
All Grain 1352
Rauchbier (Tiverton Version) 20-01-18
22 L 6.03% 28.56 1.059 1.013
All Grain 1181
Bacon Lager (20L)
21 L 6.04% 22.43 1.056 1.010
All Grain 1178
Munich Ranch Ale
26 L 5.97% 13.04 1.058 1.012
All Grain 1134
Smokey McSmokerson
6.5 gal 4.44% 28.94 1.049 1.015
All Grain 1131
Dorymans Dark Ale
5 gal 6.54% 83.15 1.068 1.018
All Grain 913

Newest Classic Style Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
4 gal 10.35% 0 1.097 1.019
All Grain 2
Cousin's Heavy Smoked BEER
22.5 L 6.09% 34.92 1.057 1.010
All Grain 7
Rököl
4.5 L 7.26% 26.49 1.068 1.013
BIAB 17
Cousin's Smoked GabrALE
21.5 L 5.75% 50.36 1.057 1.013
All Grain 11
Brew Home 20L
20.8 L 0.79% 0 1.008 1.002
All Grain 9
Rex's Smoken Caramel Pupcorn Ale
2 gal 7.68% 42.34 1.079 1.021
All Grain 25
Hokey Smoke
5.25 gal 6.16% 38.41 1.062 1.015
All Grain 13
Peat
5 gal 9.24% 0 1.082 1.011
All Grain 33
campfire smoked wheat
5.5 gal 5.09% 35.89 1.052 1.013
All Grain 28
20-08 Smokey the Bear
2 gal 3.8% 14.44 1.038 1.009
BIAB 24

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Smoked Malt 88 German Grain base malt 3°L
37 36% 2% - 100%
American - Smoked Malt 37 American Grain base malt 5°L
37 25% 2% - 93%
American - Pale 2-Row 35 American Grain base malt 1.8°L
37 53% 17% - 81%
German - Munich Light 28 German Grain base malt 6°L
37 24% 6% - 81%
American - Chocolate 23 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 16 German Grain base malt 4°L
37 27% 5% - 68%
German - Carafa II 15 German Grain roasted malt 425°L
32 3% 1% - 9%
American - Caramel / Crystal 40L 15 American Grain crystal malt 40°L
34 7% 2% - 16%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 24 15 54% 9% - 100%
Willamette 18 4.5 39% 10% - 100%
Hallertau Mittelfruh 18 3.75 53% 20% - 100%
Saaz 17 3.5 49% 18% - 100%
Domestic Hallertau 16 3.9 40% 17% - 100%
Hallertau Hersbrucker 15 4 42% 13% - 100%
Cascade 14 7 34% 5% - 100%
Tettnanger 13 4.5 47% 17% - 100%
Perle 13 8.2 41% 12% - 100%
Fuggles 12 4.5 37% 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 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 - American Ale Yeast US-05 24 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Saflager - German Lager Yeast W-34/70 23 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Fermentis - Safale - English Ale Yeast S-04 20 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 - Bohemian Lager 2124 5 Wyeast Lager 0.09 Medium 75% 48°F 58°F
Danstar - Nottingham Ale Yeast 5 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - California Ale Yeast WLP001 5 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 5 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Southern German Lager Yeast WLP838 4 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

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 17 Water Agt Mash 19% 0% - 50%
Whirlfloc 15 Water Agt Boil 77% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 22% 0% - 67%
Calcium Chloride (dihydrate) 8 Water Agt Mash 30% 0% - 100%
Irish Moss 8 Fining Boil 62% 1% - 100%
Epsom Salt 7 Water Agt Mash 22% 0% - 100%
Phosphoric acid 6 Water Agt Mash 62% 47% - 100%
Lactic acid 5 Water Agt Mash 61% 25% - 100%
Chalk 5 Water Agt Mash 17% 0% - 34%
Baking Soda 4 Water Agt Mash 13% 3% - 21%

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