Smoked Beer - Specialty Smoked Beer

A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.

Flavor Profile: As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like dep

Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of cert

BJCP Style Guide

Top 10 Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Scotch Whisky mash (58 L)	58 L	9.03%	0	1.088	1.019		All Grain	7126
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	5889
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	3596
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	3563
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	1.058	1.010		Partial Mash	3549
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	3315
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.010		All Grain	2716
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	2614
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	2551
Gotlandsdricka (Jester King Clone)	5 gal	4.6%	28.85	1.044	1.009		All Grain	2486

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Smokey Conundrum - Beechwood Ale	5 gal	4.84%	41.93	1.045	1.008		All Grain	25
Stjorsdasol ll ('25) Norwegian Smoked Spruce Beer	5.5 gal	5.91%	36.4	1.055	1.010		BIAB	44
SMOKED PORTER	1000 L	5.4%	35.9	1.051	1.010		All Grain	4
DBS Smoked Schwarzbier	6 gal	6.58%	26.8	1.065	1.014		BIAB	74
Witchroot Red	23 L	5.36%	15.47	1.050	1.009		All Grain	53
20. Taking a fence 150625	25 L	4.55%	14.86	1.048	1.013		All Grain	149
Grodziskie	5.5 gal	6.43%	78.73	1.057	1.008		All Grain	54
Smoke-n-Rye Pale Ale	5.5 gal	6.13%	80.17	1.061	1.014		BIAB	118
Little Adam Scottish Barleywine 2	6 gal	11.8%	62.82	1.124	1.034		All Grain	111
christmas in a NY hotel	5 gal	9.01%	76.66	1.097	1.028		All Grain	251

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	67		Grain	smoked malt	3°L	37	33%	1% - 100%
Smoked Malt	48		Grain	smoked malt	5°L	37	28%	0% - 100%
US - Pale 2-Row	42	US	Grain	base malt	1.8°L	37	51%	1% - 90%
Briess - Cherry Wood Smoked Malt	28	US	Grain	smoked malt	5°L	37	21%	0% - 96%
Munich - Light 10L	27		Grain	specialty malt	10°L	33	25%	1% - 96%
American - Chocolate	26	American	Grain	roasted malt	350°L	29	5%	2% - 9%
Weyermann - Beech Smoked Barley	26	DE	Grain	smoked malt	2.7°L	35	25%	5% - 53%
Flaked Oats	25		Adjunct	raw	2.2°L	33	9%	3% - 24%
United Kingdom - Maris Otter Pale	25	United Kingdom	Grain	base malt	3.75°L	38	54%	3% - 100%
Caramel / Crystal 60L	24		Grain	crystal malt	60°L	34	8%	2% - 56%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	28	15	39%	14% - 100%
Willamette	20	4.5	34%	13% - 100%
Fuggles	19	4.5	40%	14% - 100%
Northern Brewer	19	7.8	43%	6% - 100%
East Kent Goldings	19	5	38%	6% - 100%
Chinook	16	13	37%	3% - 83%
Hallertau Mittelfruh	15	3.75	49%	13% - 100%
Centennial	15	10	36%	7% - 100%
Tettnanger	15	4.5	38%	6% - 100%
Saaz	14	3.5	49%	15% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	6		Grain	smoked malt	5°L	37	48%	24% - 67%
Smoked Malt	4		Grain	smoked malt	3°L	37	57%	40% - 100%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	31%	13% - 60%
Flaked Rye	2		Adjunct	raw	2.8°L	36	15%	13% - 18%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	46%	25% - 67%

Yeasts Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	48	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
Fermentis - Saflager - German Lager Yeast W-34/70	13	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - California Ale Yeast WLP001	11	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	10	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - German Ale 1007	7	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Wyeast - Scottish Ale 1728	6	Wyeast	Ale	0.12	High	71%	55°F	75°F
Fermentis - Safale - German Ale Yeast K-97	6	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	5	Lallemand	Ales	High	High	80%	77°F	104°F
Mangrove Jack - Californian Lager M54	4	Mangrove Jack	Lagers	n/a	Med-High	79.5%	64°F	68°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	36	Water Agt	Mash	18%	0% - 100%
Whirlfloc	23	Water Agt	Mash	54%	0% - 100%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	11%	0% - 63%
Irish Moss	16	Fining	Boil	81%	33% - 100%
Lactic acid	14	Water Agt	Mash	62%	1% - 100%
Phosphoric acid	7	Water Agt	Mash	97%	78% - 100%
Yeast Nutrient	6	Other	Mash	32%	1% - 91%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	0%	0% - 2%
Wyeast - Beer Nutrient	5	Other	Boil	36%	1% - 100%
Calcium Chloride (anhydrous)	5	Water Agt	Mash	0%	0% - 1%

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