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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