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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