Smoke Flavored/Wood-Aged Beer - Other Smoked Beer (BJCP 2008) - Beer Recipes | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Smoke Flavored/Wood-Aged Beer - Other Smoked Beer (BJCP 2008)




Top 10 Other Smoked Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Traditional German Gratzer (Smoked Wheat)
11 gal 3.42% 33.72 1.035 1.009
All Grain 6077
Bakke Brygg Scottish Peat Ale 25 L
25 L 5.32% 20.61 1.058 1.018
All Grain 4663
Smoked ale
6 gal 6.33% 33.77 1.064 1.016
All Grain 4541
#44: Smoked Porter
2.40001 gal 7.55% 0 1.078 1.020
All Grain 3713
Bakke Brygg Smoked Porter 25 L
25 L 6.71% 44.26 1.067 1.016
All Grain 3223
Sex Pistols Smoky beer
27 L 3.43% 28.93 1.036 1.010
Partial Mash 3138
Lichenhainer - Sour Smoked Wheat
11 gal 4.88% 12.38 1.046 1.009
All Grain 2891
Hamingja Bonfire Grätzer
3 gal 3.37% 26.54 1.034 1.009
BIAB 2819
Emtacl15 Porter
21 L 5.86% 37.69 1.060 1.015
All Grain 2795
Peated Belgian Ale (Adelscott)
50 L 5.76% 25.7 1.061 1.017
All Grain 2685

Newest Other Smoked Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
3bbl smoked dortmunder lager
115 gal 6.1% 22.66 1.061 1.015
All Grain 129
Grodziskie
12 L 4.32% 10.76 1.040 1.007
All Grain 141
Norse Ale
1.5 gal 6.88% 34.73 1.072 1.020
BIAB 198
Scotch
4.25 gal 8.76% 0 1.078 1.011
All Grain 186
Smoked
5.5 gal 5.37% 24.35 1.048 1.007
All Grain 307
Coffee & Cigarettes
5 gal 7.86% 47.91 1.078 1.019
All Grain 416
Puppy Breath
5.5 gal 9.13% 82.22 1.094 1.025
All Grain 361
Smoked Peach Holiday Lager
5 gal 8.78% 37.24 1.085 1.023
All Grain 389
Canadian fires
30 L 6.75% 10.18 1.061 1.009
All Grain 359
Peated Lager
45 L 7.23% 29.08 1.071 1.016
All Grain 440

Fermentables Used In Other Smoked Beer (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 53 Grain smoked malt 3°L
37 32% 2% - 100%
Smoked Malt 52 Grain smoked malt 5°L
37 19% 2% - 62%
US - Pale 2-Row 31 US Grain base malt 1.8°L
37 50% 6% - 85%
American - Chocolate 29 American Grain roasted malt 350°L
29 7% 2% - 13%
United Kingdom - Maris Otter Pale 27 United Kingdom Grain base malt 3.75°L
38 48% 4% - 100%
Peated Malt 23 Grain specialty malt 2.5°L
38 12% 0% - 97%
Munich - Light 10L 20 Grain specialty malt 10°L
33 22% 4% - 56%
Caramel / Crystal 60L 15 Grain crystal malt 60°L
34 10% 2% - 47%
Rice Hulls 15 Adjunct other 0°L
0 8% 2% - 22%
Special B 13 Grain crystal malt 115°L
34 4% 1% - 10%

Hops Used In Other Smoked Beer (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Willamette 22 4.5 30% 11% - 67%
Magnum 20 15 59% 6% - 100%
Fuggles 20 4.5 36% 8% - 100%
East Kent Goldings 19 5 34% 6% - 100%
Saaz 17 3.5 32% 7% - 71%
Northern Brewer 17 7.8 49% 13% - 100%
Chinook 16 13 32% 5% - 100%
Tettnanger 15 4.5 40% 11% - 100%
Perle 13 8.2 40% 8% - 100%
Hallertau Mittelfruh 13 3.75 55% 21% - 100%

Steeping Grains Used In Other Smoked Beer (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 6 Grain smoked malt 5°L
37 43% 17% - 63%
Peated Malt 4 Grain specialty malt 2.5°L
38 21% 8% - 47%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 14% 11% - 18%
Caramel / Crystal 60L 2 Grain crystal malt 60°L
34 22% 16% - 27%
American - Caramel / Crystal 120L 2 American Grain crystal malt 120°L
33 24% 11% - 37%
Smoked Malt 2 Grain smoked malt 3°L
37 77% 55% - 100%
United Kingdom - Chocolate 2 United Kingdom Grain roasted malt 425°L
34 19% 18% - 20%

Yeasts Used In Other Smoked Beer (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 29 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 17 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 11 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 8 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Saflager - German Lager Yeast W-34/70 8 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Wyeast - German Ale 1007 7 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safbrew - General/Belgian Yeast S-33 6 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Danstar - Nottingham Ale Yeast 5 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 5 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - Scottish Ale 1728 5 Wyeast Ale 0.12 High 71% 55°F 75°F

Other Ingredients Used In Other Smoked Beer (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 24 Fining Boil 66% 4% - 100%
Gypsum 16 Water Agt Mash 17% 0% - 76%
Calcium Chloride (dihydrate) 9 Water Agt Mash 21% 0% - 57%
Lactic acid 9 Water Agt Mash 67% 0% - 100%
Whirlfloc 9 Fining Boil 70% 12% - 100%
Epsom Salt 8 Water Agt Mash 6% 0% - 31%
Baking Soda 7 Water Agt Mash 15% 0% - 40%
Calcium Chloride (dihydrate) 5 Water Agt Mash 9% 0% - 24%
Chalk 5 Water Agt Mash 18% 0% - 41%
Table Salt 4 Water Agt Mash 10% 0% - 21%

Photos