Smoked Beer - Specialty Smoked Beer
BJCP Style GuideTop 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 | 4146 | |
Smoked Pale ale |
11 L | 5.69% | 25.66 | 1.058 | 1.014 | All Grain | 2962 | |
14 Peat Smoked Lager - partial mashing |
23 L | 6.33% | 44.45 | 1.058 | 1.010 | Partial Mash | 2392 | |
Grodziskie |
6 gal | 4.84% | 22.98 | 1.052 | 1.015 | BIAB | 2345 | |
Smoked Rye PA |
19 L | 5.95% | 65.19 | 1.057 | 1.011 | All Grain | 1978 | |
Smoked pepper IPA |
5.5 gal | 5.23% | 73.51 | 1.052 | 1.012 | All Grain | 1382 | |
Kjeller 5 Rykende Blondine 25l |
25 L | 5.77% | 24.47 | 1.053 | 1.009 | BIAB | 1293 | |
Los Bee Ahumados |
24 L | 5.99% | 29.37 | 1.055 | 1.010 | All Grain | 1252 | |
Lightly Smoked Dunkelweizen V1.2 |
5 gal | 6.94% | 20.18 | 1.069 | 1.016 | Partial Mash | 1156 | |
Gotlandsdricka (Jester King Clone) |
5 gal | 4.6% | 28.85 | 1.044 | 1.009 | All Grain | 1090 |
Newest Specialty Smoked Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Smoked Bacon Porter |
5.5 gal | 5.14% | 19.82 | 1.050 | 1.011 | All Grain | 10 | |
Smokey Deer |
27 L | 5.63% | 0 | 1.053 | 1.010 | BIAB | 4 | |
St Brigid's Draft 1 |
5.5 gal | 6.93% | 0 | 1.070 | 1.018 | All Grain | 6 | |
Peat Diggers |
20 L | 4.54% | 65.98 | 1.052 | 1.018 | All Grain | 53 | |
Lagerfeuer Rauchbier |
5.5 gal | 6.79% | 32.38 | 1.062 | 1.011 | BIAB | 13 | |
savuale 2021 |
15 L | 5.19% | 25.54 | 1.054 | 1.015 | All Grain | 21 | |
Smoked Pseudo-Märzen |
22 L | 6.68% | 31.91 | 1.062 | 1.011 | All Grain | 18 | |
Smokey ipa |
30 L | 4.98% | 52.73 | 1.051 | 1.013 | BIAB | 23 | |
Adelscot Biere au Malt a Whisky - Smokey French beer |
5 gal | 6.68% | 37.56 | 1.067 | 1.016 | All Grain | 16 | |
Smonkey |
4.5 L | 9.47% | 40.36 | 1.082 | 1.009 | BIAB | 17 |
Fermentables Used In Specialty Smoked Beer Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Smoked Malt | 44 | Grain | smoked malt |
3°L
|
37 | 34% | 3% - 100% | |
Smoked Malt | 30 | Grain | smoked malt |
5°L
|
37 | 28% | 0% - 100% | |
Pale 2-Row | 29 | Grain | base malt |
1.8°L
|
37 | 49% | 8% - 86% | |
Flaked Oats | 17 | Adjunct | raw |
2.2°L
|
33 | 10% | 3% - 21% | |
Munich - Light 10L | 14 | Grain | specialty malt |
10°L
|
33 | 27% | 9% - 96% | |
American - Caramel / Crystal 60L | 13 | American | Grain | crystal malt |
60°L
|
34 | 6% | 2% - 12% |
American - Chocolate | 13 | American | Grain | roasted malt |
350°L
|
29 | 4% | 2% - 8% |
United Kingdom - Maris Otter Pale | 12 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 55% | 3% - 94% |
Peated Malt | 10 | Grain | specialty malt |
2.5°L
|
38 | 10% | 1% - 44% | |
American - Caramel / Crystal 40L | 10 | American | Grain | crystal malt |
40°L
|
34 | 6% | 1% - 11% |
Hops Used In Specialty Smoked Beer Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Willamette | 14 | 4.5 | 32% | 13% - 100% |
Fuggles | 13 | 4.5 | 39% | 17% - 82% |
Northern Brewer | 13 | 7.8 | 40% | 6% - 83% |
Magnum | 12 | 15 | 34% | 14% - 100% |
East Kent Goldings | 9 | 5 | 38% | 16% - 100% |
Chinook | 8 | 13 | 36% | 3% - 67% |
Centennial | 8 | 10 | 31% | 7% - 69% |
Cascade | 8 | 7 | 39% | 6% - 100% |
Saaz | 7 | 3.5 | 46% | 23% - 72% |
Tettnanger | 7 | 4.5 | 54% | 30% - 100% |
Steeping Grains Used In Specialty Smoked Beer Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Smoked Malt | 5 | Grain | smoked malt |
5°L
|
37 | 45% | 24% - 67% | |
Smoked Malt | 4 | Grain | smoked malt |
3°L
|
37 | 57% | 40% - 100% | |
Flaked Rye | 2 | Adjunct | raw |
2.8°L
|
36 | 15% | 13% - 18% | |
American - Caramel / Crystal 60L | 2 | American | Grain | crystal malt |
60°L
|
34 | 46% | 25% - 67% |
American - Chocolate | 2 | American | Grain | roasted malt |
350°L
|
29 | 36% | 13% - 60% |
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 | 27 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Wyeast - American Ale 1056 | 6 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Fermentis - Saflager - German Lager Yeast W-34/70 | 4 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
Fermentis - Safale - German Ale Yeast K-97 | 4 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
White Labs - California Ale Yeast WLP001 | 4 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
White Labs - German Ale/ Kölsch Yeast WLP029 | 3 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
Wyeast - Scottish Ale 1728 | 3 | Wyeast | Ale | 0.12 | High | 71% | 55°F | 75°F |
White Labs - Dusseldorf Alt Yeast WLP036 | 3 | White Labs | Ale | Medium | Medium | 68.5% | 65°F | 72°F |
Wyeast - German Ale 1007 | 3 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
Other Ingredients Used In Specialty Smoked Beer Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Whirlfloc | 11 | Water Agt | Boil | 56% | 0% - 100% |
Irish Moss | 8 | Fining | Boil | 79% | 33% - 100% |
Gypsum | 7 | Water Agt | Mash | 17% | 0% - 50% |
Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 0% | 0% - 2% |
Lactic acid | 3 | Water Agt | Mash | 39% | 5% - 94% |
Wyeast - Beer Nutrient | 3 | Water Agt | Boil | 56% | 33% - 100% |
Baking Soda | 2 | Water Agt | Mash | 6% | 3% - 9% |
Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 16% | 0% - 33% |
Table Salt | 2 | Water Agt | Mash | 50% | 0% - 100% |