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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 8948
Smoked Brown Ale
3.5 gal 6.41% 25.1 1.061 1.012
BIAB 3533
Schlenkerla Rauchbier Clone
5.5 gal 6.2% 22.97 1.056 1.009
All Grain 2830
Rauchbier
5.5 gal 5.66% 41.42 1.051 1.007
All Grain 2470
Awesome Recipe
1000 L 6.07% 40.66 1.062 1.015
All Grain 2278
Smokey McSmokerson
6.5 gal 4.44% 28.94 1.049 1.015
All Grain 2162
Bacon Lager (20L)
21 L 6.04% 22.43 1.056 1.010
All Grain 2145
Munich Ranch Ale
26 L 5.97% 13.04 1.058 1.012
All Grain 2108
Rauchbier (Tiverton Version) 20-01-18
22 L 6.03% 28.56 1.059 1.013
All Grain 2045
Dorymans Dark Ale
5 gal 6.54% 83.15 1.068 1.018
All Grain 1472

Newest Classic Style Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Rauchbier BIAB
5.5 gal 4.65% 26.08 1.049 1.014
BIAB 6
Awesome Recipe
21 L 5.52% 0 1.056 1.014
All Grain 15
Smoke My Wiener Dinkle
20.8 L 5.62% 0 1.052 1.009
All Grain 23
Kaltrauch
5.5 gal 5.24% 20.45 1.053 1.013
extract 40
Smoking nun
15 L 5.85% 28.21 1.054 1.010
All Grain 130
Smoked Maple
1550 gal 5.72% 27.2 1.058 1.015
All Grain 167
Smoky the Bear
5 gal 5.92% 41.1 1.058 1.013
All Grain 42
ALE - SMK - Fire Camp
23 L 3.56% 16.68 1.033 1.006
All Grain 45
Rookhapper
19 L 5.34% 29.92 1.053 1.012
All Grain 110
Smoke of the Devil 21l
21 L 4.73% 26.48 1.047 1.011
All Grain 40

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 100 Grain smoked malt 3°L
37 33% 2% - 100%
Munich - Light 10L 49 Grain specialty malt 10°L
33 20% 4% - 81%
Smoked Malt 49 Grain smoked malt 5°L
37 24% 2% - 93%
US - Pale 2-Row 42 US Grain base malt 1.8°L
37 55% 17% - 83%
Weyermann - Beech Smoked Barley 40 DE Grain smoked malt 2.7°L
35 39% 8% - 88%
American - Chocolate 26 American Grain roasted malt 350°L
29 5% 2% - 9%
German - Melanoidin 26 German Grain roasted malt 25°L
37 4% 1% - 25%
German - Vienna 26 German Grain base malt 4°L
37 26% 5% - 68%
Briess - Cherry Wood Smoked Malt 24 US Grain smoked malt 5°L
37 27% 4% - 96%
Munich Dark 20L 23 Grain specialty malt 20°L
34 28% 2% - 64%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 38 15 50% 9% - 100%
Hallertau Mittelfruh 31 3.75 59% 20% - 100%
BSG - Willamette 27 3.8 38% 10% - 100%
Saaz 24 3.5 44% 17% - 100%
Chinook 23 13 43% 11% - 100%
Perle 20 8.2 40% 8% - 100%
Hallertau Hersbrucker 20 4 42% 13% - 100%
Cascade 19 7 35% 5% - 100%
Tettnanger 17 4.5 50% 13% - 100%
Fuggles 16 4.5 41% 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 45 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Saflager - German Lager Yeast W-34/70 31 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Safale - English Ale Yeast S-04 27 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 8 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Bohemian Lager 2124 7 Wyeast Lagers 0.09 Medium 75% 48°F 58°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
Omega Yeast Labs - Lutra Kveik OYL-071 5 Omega Yeast Labs Norwegian Ales High Medium 78% 68°F 95°F
Mangrove Jack - Bavarian Lager M76 5 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 34 Water Agt Mash 16% 0% - 50%
Calcium Chloride (dihydrate) 20 Water Agt Mash 19% 0% - 100%
Whirlfloc 18 Water Agt Boil 77% 0% - 100%
Irish Moss 16 Fining Boil 51% 0% - 100%
Epsom Salt 15 Water Agt Mash 12% 0% - 100%
Lactic acid 14 Water Agt Mash 68% 11% - 100%
Phosphoric acid 12 Water Agt Sparge 71% 2% - 100%
Baking Soda 8 Water Agt Mash 10% 0% - 21%
Calcium Chloride (dihydrate) 8 Water Agt Mash 25% 0% - 67%
Chalk 7 Water Agt Boil 15% 0% - 34%

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