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	10657
Smoked Brown Ale	3.5 gal	6.41%	25.1	1.061	1.012		BIAB	4383
Rauchbier	5.5 gal	5.66%	41.42	1.051	1.007		All Grain	2934
Awesome Recipe	1000 L	6.07%	40.66	1.062	1.015		All Grain	2874
Smokey McSmokerson	6.5 gal	4.44%	28.94	1.049	1.015		All Grain	2872
Bacon Lager (20L)	21 L	6.04%	22.43	1.056	1.010		All Grain	2643
Munich Ranch Ale	26 L	5.97%	13.04	1.058	1.012		All Grain	2641
Dorymans Dark Ale	5 gal	6.54%	83.15	1.068	1.018		All Grain	1889
BlondZita	120 L	4.21%	20.07	1.041	1.009		All Grain	1551
Copernican Rauchbock	9 L	5.27%	35.35	1.048	1.008		BIAB	1239

Newest Classic Style Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Smokey Lonesome	5.5 gal	5.13%	31.88	1.051	1.012		Partial Mash	41
Rauchbier	5.5 gal	6.24%	23.51	1.058	1.010		Partial Mash	58
Smoke Em If You Got Em Rauchbier	5.5 gal	6.45%	28.04	1.060	1.010		All Grain	66
Black Russian	55 L	4.58%	24.89	1.052	1.018		All Grain	41
Affumicato	50 L	6.53%	38.72	1.061	1.011		All Grain	39
Grodziskie2025	250 gal	3.76%	20.38	1.035	1.006		All Grain	56
Get Smoke low ABV	5 gal	4.35%	17.65	1.040	1.007		All Grain	53
Smoked Stout	20 L	7.52%	32.1	1.076	1.018		All Grain	49
Smoke and dagger clone	5.5 gal	5.55%	0	1.056	1.014		BIAB	102
Smokey the Beer	5.5 gal	7.43%	50.46	1.075	1.018		All Grain	44

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	104		Grain	smoked malt	3°L	37	32%	2% - 100%
Weyermann - Beech Smoked Barley	61	DE	Grain	smoked malt	2.7°L	35	36%	4% - 88%
Munich - Light 10L	52		Grain	specialty malt	10°L	33	20%	4% - 81%
Smoked Malt	52		Grain	smoked malt	5°L	37	24%	2% - 93%
US - Pale 2-Row	44	US	Grain	base malt	1.8°L	37	54%	17% - 83%
German - Melanoidin	35	German	Grain	roasted malt	25°L	37	5%	1% - 25%
Briess - Cherry Wood Smoked Malt	35	US	Grain	smoked malt	5°L	37	29%	4% - 97%
German - Vienna	29	German	Grain	base malt	4°L	37	27%	5% - 68%
American - Chocolate	28	American	Grain	roasted malt	350°L	29	4%	1% - 9%
German - Pilsner	26	German	Grain	base malt	1.6°L	38	45%	2% - 80%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	45	3.75	58%	20% - 100%
Magnum	39	15	49%	9% - 100%
Willamette	29	4.5	38%	10% - 100%
Saaz	28	3.5	45%	17% - 100%
Hallertau Hersbrucker	27	4	43%	13% - 100%
Chinook	24	13	41%	11% - 100%
Perle	24	8.2	42%	8% - 100%
Cascade	19	7	35%	5% - 100%
Tettnanger	19	4.5	49%	13% - 100%
Fuggles	18	4.5	44%	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	4		Grain	smoked malt	5°L	37	75%	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	48	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	37	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Safale - English Ale Yeast S-04	29	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - German Ale 1007	10	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - California Ale Yeast WLP001	9	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Bohemian Lager 2124	9	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
Mangrove Jack - Bavarian Lager M76	8	Mangrove Jack	Lagers	n/a	Medium	77.5%	45°F	57°F
Danstar - Nottingham Ale Yeast	6	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Saflager - German Lager Yeast S-23	6	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Wyeast - American Ale 1056	6	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	50	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	30	Water Agt	Mash	15%	0% - 100%
Whirlfloc	24	Fining	Boil	76%	0% - 100%
Epsom Salt	23	Water Agt	Mash	9%	0% - 100%
Lactic acid	22	Water Agt	Mash	61%	5% - 100%
Irish Moss	19	Fining	Boil	54%	0% - 100%
Baking Soda	15	Water Agt	Mash	10%	0% - 28%
Phosphoric acid	14	Water Agt	Mash	74%	2% - 100%
Chalk	12	Water Agt	Mash	12%	0% - 34%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	25%	0% - 67%

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