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	6116
Bakke Brygg Scottish Peat Ale 25 L	25 L	5.32%	20.61	1.058	1.018		All Grain	4696
Smoked ale	6 gal	6.33%	33.77	1.064	1.016		All Grain	4562
#44: Smoked Porter	2.40001 gal	7.55%	0	1.078	1.020		All Grain	3728
Bakke Brygg Smoked Porter 25 L	25 L	6.71%	44.26	1.067	1.016		All Grain	3249
Sex Pistols Smoky beer	27 L	3.43%	28.93	1.036	1.010		Partial Mash	3174
Lichenhainer - Sour Smoked Wheat	11 gal	4.88%	12.38	1.046	1.009		All Grain	2904
Hamingja Bonfire Grätzer	3 gal	3.37%	26.54	1.034	1.009		BIAB	2832
Emtacl15 Porter	21 L	5.86%	37.69	1.060	1.015		All Grain	2810
Peated Belgian Ale (Adelscott)	50 L	5.76%	25.7	1.061	1.017		All Grain	2749

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	170
Grodziskie	12 L	4.32%	10.76	1.040	1.007		All Grain	159
Norse Ale	1.5 gal	6.88%	34.73	1.072	1.020		BIAB	231
Scotch	4.25 gal	8.76%	0	1.078	1.011		All Grain	215
Smoked	5.5 gal	5.37%	24.35	1.048	1.007		All Grain	323
Coffee & Cigarettes	5 gal	7.86%	47.91	1.078	1.019		All Grain	442
Puppy Breath	5.5 gal	9.13%	82.22	1.094	1.025		All Grain	375
Smoked Peach Holiday Lager	5 gal	8.78%	37.24	1.085	1.023		All Grain	411
Canadian fires	30 L	6.75%	10.18	1.061	1.009		All Grain	379
Peated Lager	45 L	7.23%	29.08	1.071	1.016		All Grain	460

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%

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