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Smoke Flavored/Wood-Aged Beer - Other Smoked Beer



Top 10 Other Smoked Beer 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 4403
Bakke Brygg Scottish Peat Ale 25 L
25 L 5.32% 20.61 1.058 1.018
All Grain 3042
Smoked ale
6 gal 6.33% 33.77 1.064 1.016
All Grain 2784
#44: Smoked Porter
2.40001 gal 7.55% 0 1.078 1.020
All Grain 2485
Smoked Maple Stout
5 gal 5.67% 0 1.058 1.014
All Grain 2156
Hamingja Bonfire Grätzer
3 gal 3.37% 26.54 1.034 1.009
BIAB 1907
Bakke Brygg Smoked Porter 25 L
25 L 6.71% 44.26 1.067 1.016
All Grain 1853
Lichenhainer - Sour Smoked Wheat
11 gal 4.88% 12.38 1.046 1.009
All Grain 1824
Emtacl15 Porter
21 L 5.86% 37.69 1.060 1.015
All Grain 1813
Sex Pistols Smoky beer
27 L 3.43% 28.93 1.036 1.010
Partial Mash 1506

Newest Other Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Smoke Beer V2.0
16.5 L 4.71% 17.25 1.048 1.012
All Grain 6
COVID Killer
5.5 gal 11.31% 8.13 1.108 1.022
All Grain 8
Einfach Grätzer
5.25 gal 3.28% 24.09 1.033 1.008
extract 11
Smokey Red Rye
20.8 L 5.25% 43.4 1.053 1.013
All Grain 60
Smoked Lithuanian Farmhouse Ale
5.5 gal 9.01% 12.01 1.075 1.007
All Grain 25
Snoho Smoke
3 gal 5.23% 24.56 1.054 1.014
BIAB 66
Breakfast beer
14 L 13.37% 21.37 1.114 1.024
All Grain 76
#36 - Schlotfegerla
30 L 5.2% 25.67 1.050 1.010
All Grain 133
Smoked Mexican Lager
5.5 gal 4.49% 17.52 1.045 1.011
All Grain 109
ERUPTION
17 L 7.34% 51.16 1.069 1.013
All Grain 119

Fermentables Used In Other Smoked Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Smoked Malt 52 German Grain base malt 3°L
37 33% 2% - 100%
American - Smoked Malt 46 American Grain base malt 5°L
37 19% 2% - 62%
American - Pale 2-Row 28 American Grain base malt 1.8°L
37 49% 6% - 85%
American - Chocolate 28 American Grain roasted malt 350°L
29 7% 2% - 13%
United Kingdom - Maris Otter Pale 24 United Kingdom Grain base malt 3.75°L
38 49% 4% - 100%
United Kingdom - Peated Malt 22 United Kingdom Grain base malt 2.5°L
38 12% 0% - 97%
American - Caramel / Crystal 60L 14 American Grain crystal malt 60°L
34 10% 2% - 47%
United Kingdom - Black Patent 13 United Kingdom Grain roasted malt 525°L
27 2% 0% - 5%
German - Munich Light 12 German Grain base malt 6°L
37 22% 4% - 56%
German - Wheat Malt 11 German Grain base malt 2°L
37 26% 5% - 100%

Hops Used In Other Smoked Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Willamette 21 4.5 30% 9% - 67%
Fuggles 19 4.5 34% 8% - 67%
East Kent Goldings 17 5 36% 6% - 100%
Magnum 16 15 64% 6% - 100%
Chinook 15 13 32% 5% - 100%
Northern Brewer 15 7.8 47% 13% - 100%
Saaz 13 3.5 30% 7% - 71%
Cascade 12 7 34% 3% - 80%
Tettnanger 12 4.5 39% 11% - 75%
Perle 11 8.2 39% 8% - 79%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Smoked Malt 6 American Grain base malt 5°L
37 43% 17% - 63%
United Kingdom - Peated Malt 4 United Kingdom Grain base malt 2.5°L
38 21% 8% - 47%
American - Caramel / Crystal 120L 2 American Grain crystal malt 120°L
33 24% 11% - 37%
German - Smoked Malt 2 German Grain base malt 3°L
37 77% 55% - 100%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 14% 11% - 18%
United Kingdom - Chocolate 2 United Kingdom Grain roasted malt 425°L
34 19% 18% - 20%
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 22% 16% - 27%
United Kingdom - Crystal 45L 1 United Kingdom Grain crystal malt 45°L
34 33% 33% - 33%
Belgian - Biscuit 1 Belgian Grain roasted malt 23°L
35 20% 20% - 20%
Flaked Oats 1 Adjunct raw 2.2°L
33 18% 18% - 18%

Yeasts Used In Other Smoked Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 22 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 16 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 8 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - German Ale 1007 8 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
Fermentis - Safbrew - General/Belgian Yeast S-33 6 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - English Ale Yeast WLP002 5 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 5 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - Scottish Ale 1728 5 Wyeast Ale 0.12 High 71% 55°F 75°F
White Labs - German Ale/ Kölsch Yeast WLP029 4 White Labs Ale Medium Medium 75% 65°F 69°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 24 Fining Boil 66% 4% - 100%
Whirlfloc 7 Fining Boil 74% 12% - 100%
Gypsum 7 Water Agt Mash 11% 0% - 33%
Calcium Chloride (dihydrate) 4 Water Agt Mash 11% 0% - 24%
Lactic acid 3 Water Agt Mash 60% 0% - 100%
Chalk 3 Water Agt Mash 18% 0% - 41%
Epsom Salt 2 Water Agt Mash 12% 0% - 24%
Table Salt 2 Water Agt Mash 2% 0% - 4%
Baking Soda 2 Water Agt Mash 10% 0% - 20%
Magnesium Chloride 1 Water Agt Mash 5% 5% - 5%

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