Smoked Beer - Specialty Smoked Beer

Top 10 Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Alaskan Smoked Porter Clone	5.5 gal	6.38%	44.7	1.059	1.01		BIAB	2395
Scotch Whisky mash (58 L)	58 L	9.03%	0	1.088	1.019		All Grain	2168
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	14.2952	2.52913		Partial Mash	2035
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	1850
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	1782
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	1389
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.01		All Grain	1009
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	983
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	915
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	861

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Daves Smoked Porter	5.5 gal	5.38%	0	1.055	1.014		BIAB	5
Smoke in the Water	5 gal	4.99%	33.98	1.051	1.013		All Grain	1
Smoked Ruby ale	23 L	4.85%	20.85	1.053	1.016		Partial Mash	39
LES MIZEROIDES	40 L	6.52%	25.55	1.055	1.006		extract	1
raspberry smoke	5 gal	7.51%	39.72	1.075	1.018		All Grain	20
Shoaly you cant be serious	3 gal	6.76%	67.38	1.068	1.016		All Grain	7
Shoaly you cant be serious	3 gal	6.79%	67.28	1.068	1.016		All Grain	7
Cherry Smoked Wheat	5 gal	0.5%	0	1.005	1.001		All Grain	9
Maple Gratzer	5.5 gal	4.33%	9.54	1.036	1.003		All Grain	17
Smoke	5.5 gal	4.98%	24.44	1.052	1.014		All Grain	26

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	46	German	Grain	Base malt	3 °L	37	32%	3% - 100%
Smoked Malt	35	American	Grain	Base malt	5 °L	37	29%	1% - 100%
Pale 2-Row	26	American	Grain	Base malt	1.8 °L	37	50%	8% - 86%
Flaked Oats	19		Adjunct	Raw	2.2 °L	33	9%	3% - 21%
Chocolate	14	American	Grain	Roasted malt	350 °L	29	4%	2% - 8%
Maris Otter Pale	13	United Kingdom	Grain	Base malt	3.75 °L	38	56%	3% - 94%
Caramel / Crystal 60L	10	American	Grain	Crystal malt	60 °L	34	6%	3% - 12%
Peated Malt	9	United Kingdom	Grain	Base malt	2.5 °L	38	6%	1% - 20%
Caramel / Crystal 40L	9	American	Grain	Crystal malt	40 °L	34	6%	1% - 11%
Flaked Barley	8		Adjunct	Raw	2.2 °L	32	7%	4% - 9%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Willamette	14	5.3	37%	17% - 100%
Fuggles	13	3.23	36%	17% - 82%
Northern Brewer	12	9.3	38%	6% - 83%
Magnum	10	12.4	36%	14% - 100%
East Kent Goldings	9	5.8	36%	6% - 100%
Chinook	8	12.7	40%	3% - 100%
Cascade	8	6	42%	6% - 100%
Saaz	7	3.4	46%	23% - 69%
Tettnanger	7	4.5	48%	6% - 100%
Styrian Goldings	6	5.5	51%	30% - 100%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	5	American	Grain	Base malt	5 °L	37	39%	20% - 67%
Smoked Malt	3	German	Grain	Base malt	3 °L	37	42%	40% - 47%
Flaked Rye	2		Adjunct	Raw	2.8 °L	36	15%	13% - 18%
Caramel / Crystal 60L	2	American	Grain	Crystal malt	60 °L	34	46%	25% - 67%
Chocolate	2	American	Grain	Roasted malt	350 °L	29	36%	13% - 60%
Roasted Barley	1	United Kingdom	Grain	Roasted malt	550 °L	29	20%	20% - 20%
Flaked Wheat	1		Adjunct	Raw	2 °L	34	12%	12% - 12%
White Wheat	1	American	Grain	Base malt	2.8 °L	40	33%	33% - 33%
Caramel / Crystal 20L	1	American	Grain	Crystal malt	20 °L	35	80%	80% - 80%
Chocolate	1	United Kingdom	Grain	Roasted malt	425 °L	34	13%	13% - 13%

Yeasts Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	21	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
American Ale 1056	5	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5	68°F	73°F
Safale - English Ale Yeast S-04	4	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Scottish Ale 1728	3	Wyeast	Ale	0.12	High	71	55°F	75°F
German Ale/ Kölsch Yeast WLP029	3	White Labs	Ale	Medium	Medium	75	65°F	69°F
Safale - German Ale Yeast K-97	3	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
German Ale 1007	3	Wyeast	Ale	0.11	Low	75	55°F	68°F
Dusseldorf Alt Yeast WLP036	3	White Labs	Ale	Medium	Medium	68.5	65°F	72°F
Saflager - German Lager Yeast W-34/70	3	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
German Ale II WLP003	2	White Labs	Ale	Medium	Medium	76.5	65°F	70°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	11	Fining	Boil	54%	5% - 100%
Whirlfloc	8	Water Agt	Mash	69%	17% - 100%
Gypsum	6	Water Agt	Other	18%	0% - 50%
Calcium Chloride	5	Water Agt	Mash	0%	0% - 1%
Protafloc	4	Fining	Boil	73%	3% - 100%
Servomyces	3	Other	Boil	4%	0% - 11%
Yeast nutrient	3	Water Agt	Boil	70%	14% - 100%
Juniper Branches	2	Water Agt	Other	100%	100% - 100%
Campden	2	Water Agt	Mash	17%	17% - 18%
Lactic acid	2	Water Agt	Mash	55%	17% - 94%
CaCl	2	Water Agt	Mash	27%	17% - 36%

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