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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 5227
Bakke Brygg Scottish Peat Ale 25 L
25 L 5.32% 20.61 1.058 1.018
All Grain 4022
Smoked ale
6 gal 6.33% 33.77 1.064 1.016
All Grain 3802
#44: Smoked Porter
2.40001 gal 7.55% 0 1.078 1.020
All Grain 3007
Smoked Maple Stout
5 gal 5.67% 0 1.058 1.014
All Grain 2889
Bakke Brygg Smoked Porter 25 L
25 L 6.71% 44.26 1.067 1.016
All Grain 2582
Hamingja Bonfire Gr├Ątzer
3 gal 3.37% 26.54 1.034 1.009
BIAB 2367
Emtacl15 Porter
21 L 5.86% 37.69 1.060 1.015
All Grain 2331
Lichenhainer - Sour Smoked Wheat
11 gal 4.88% 12.38 1.046 1.009
All Grain 2277
Sex Pistols Smoky beer
27 L 3.43% 28.93 1.036 1.010
Partial Mash 2146

Newest Other Smoked Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Gratzer Pilot
155 gal 4.52% 20.84 1.046 1.011
All Grain 67
Harvest Lager
11 gal 6.82% 38.27 1.063 1.011
All Grain 87
Smoked Cherry Jalopeno
5.5 gal 6.81% 39.37 1.064 1.013
All Grain 116
XSPorter
30 L 6.79% 0 1.065 1.013
All Grain 108
Smoked porter
18 L 4.72% 38.99 1.042 1.006
BIAB 136
Lichtenhainer
24.5 L 3.65% 0 1.034 1.006
All Grain 154
Lichtenhainer
24 L 3.94% 0 1.035 1.005
All Grain 131
8/5 'Raiser Red w/ Battalion
40 gal 6.17% 0 1.065 1.018
All Grain 266
Smoked Scottish Ale w Oak Chips
5.5 gal 7.69% 29.16 1.080 1.022
All Grain 259
Rulo Agabeer
28.5 L 4.73% 20.97 1.044 1.008
All Grain 489

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 52 Grain smoked malt 3°L
37 32% 2% - 100%
Smoked Malt 51 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%
Belgian - Special B 13 Belgian Grain roasted malt 115°L
34 4% 1% - 10%
German - CaraMunich II 13 German Grain crystal malt 46°L
34 8% 3% - 22%

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%
Magnum 18 15 58% 6% - 100%
Northern Brewer 16 7.8 50% 13% - 100%
Saaz 15 3.5 32% 7% - 71%
Chinook 15 13 32% 5% - 100%
Tettnanger 14 4.5 37% 11% - 75%
Perle 13 8.2 40% 8% - 100%
Cascade 11 7 34% 3% - 80%

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 26 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
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
Fermentis - Saflager - German Lager Yeast W-34/70 5 Fermentis / Safale Lagers .105 High 83% 48°F 72°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 12 Water Agt Mash 16% 0% - 45%
Whirlfloc 8 Fining Boil 77% 12% - 100%
Lactic acid 7 Water Agt Mash 74% 0% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 9% 0% - 24%
Calcium Chloride (dihydrate) 5 Water Agt Mash 21% 0% - 36%
Epsom Salt 5 Water Agt Mash 5% 0% - 24%
Baking Soda 4 Water Agt Mash 22% 0% - 40%
Chalk 3 Water Agt Mash 18% 0% - 41%
Table Salt 3 Water Agt Mash 8% 0% - 21%

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