Smoke Flavored/Wood-Aged Beer - Other Smoked Beer (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 5638
Bakke Brygg Scottish Peat Ale 25 L
25 L 5.32% 20.61 1.058 1.018
All Grain 4304
Smoked ale
6 gal 6.33% 33.77 1.064 1.016
All Grain 4104
#44: Smoked Porter
2.40001 gal 7.55% 0 1.078 1.020
All Grain 3205
Smoked Maple Stout
5 gal 5.67% 0 1.058 1.014
All Grain 3107
Bakke Brygg Smoked Porter 25 L
25 L 6.71% 44.26 1.067 1.016
All Grain 2827
Hamingja Bonfire Gr├Ątzer
3 gal 3.37% 26.54 1.034 1.009
BIAB 2543
Lichenhainer - Sour Smoked Wheat
11 gal 4.88% 12.38 1.046 1.009
All Grain 2524
Emtacl15 Porter
21 L 5.86% 37.69 1.060 1.015
All Grain 2519
Sex Pistols Smoky beer
27 L 3.43% 28.93 1.036 1.010
Partial Mash 2487

Newest Other Smoked Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Smoked Peach Holiday Lager
5 gal 8.78% 37.24 1.085 1.023
All Grain 71
Canadian fires
30 L 6.75% 10.18 1.061 1.009
All Grain 111
Humo Ale Ahumada Americana
220 L 5.63% 11.81 1.057 1.014
All Grain 134
Peated Lager
45 L 7.23% 29.08 1.071 1.016
All Grain 156
Arizona Wave
163 L 4.34% 0 1.044 1.011
All Grain 191
German Viena ALE
55 L 6.44% 8 1.059 1.010
All Grain 172
German Viena ALE
55 L 6.81% 7.73 1.063 1.012
All Grain 198
Smoked lager
21 L 6.03% 18.65 1.055 1.009
All Grain 191
Vello's Gotlandsdricke
5 gal 5.34% 13.79 1.047 1.006
All Grain 227
Piwo Grodziskie - Higher ABV
6 gal 4.68% 22.85 1.035 1.000
All Grain 332

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 26 United Kingdom Grain base malt 3.75°L
38 47% 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 9% 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%
East Kent Goldings 19 5 34% 6% - 100%
Fuggles 19 4.5 34% 8% - 67%
Saaz 18 3.5 32% 7% - 71%
Magnum 18 15 58% 6% - 100%
Northern Brewer 17 7.8 49% 13% - 100%
Chinook 16 13 31% 5% - 100%
Tettnanger 15 4.5 40% 11% - 100%
Perle 13 8.2 40% 8% - 100%
Hallertau Mittelfruh 13 3.75 54% 20% - 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 28 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 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 7 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 14 Water Agt Mash 13% 0% - 45%
Calcium Chloride (dihydrate) 9 Water Agt Mash 17% 0% - 36%
Whirlfloc 8 Fining Boil 77% 12% - 100%
Epsom Salt 7 Water Agt Mash 4% 0% - 24%
Lactic acid 7 Water Agt Mash 74% 0% - 100%
Baking Soda 5 Water Agt Mash 18% 0% - 40%
Calcium Chloride (dihydrate) 5 Water Agt Mash 9% 0% - 24%
Chalk 4 Water Agt Mash 13% 0% - 41%
Phosphoric acid 3 Water Agt Mash 92% 77% - 100%

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