Smoked Beer - Specialty Smoked Beer

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	3091
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	2345
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	1.058	1.010		Partial Mash	2201
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	2124
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	1615
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	1157
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.010		All Grain	1144
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	1127
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	1009
Gotlandsdricka (Jester King Clone)	5 gal	4.6%	28.85	1.044	1.009		All Grain	889

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Smoke and Mirrors	20.8 L	4.93%	25.07	1.050	1.012		All Grain	14
Munjo's smoked coffee beer	23 L	6.45%	19.94	1.060	1.011		All Grain	24
Clone SMOKE porter	17 L	5.86%	47.54	1.060	1.015		All Grain	33
Rauch Da Haus	6.2 gal	6.51%	34.83	1.065	1.015		All Grain	19
Røket dobbel	20.8 L	6.51%	32.92	1.064	1.015		All Grain	28
Smoked lager	12 L	5.83%	15.73	1.054	1.010		BIAB	52
Victory at Sea	6.5 gal	5.28%	30.19	1.050	1.010		All Grain	32
Paraíso en llamás	35 L	6.4%	9.45	1.060	1.011		extract	60
Smoked Baltic Porter	30 gal	9.04%	66.88	1.081	1.012		All Grain	38
Alaskan Smoked Porter Clone (AG)	5 gal	6.29%	48.62	1.065	1.017		All Grain	49

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Smoked Malt	54	German	Grain	base malt	3°L	37	34%	3% - 100%
American - Smoked Malt	39	American	Grain	base malt	5°L	37	27%	0% - 100%
American - Pale 2-Row	34	American	Grain	base malt	1.8°L	37	50%	8% - 86%
Flaked Oats	21		Adjunct	raw	2.2°L	33	9%	3% - 21%
American - Chocolate	16	American	Grain	roasted malt	350°L	29	4%	2% - 8%
United Kingdom - Maris Otter Pale	14	United Kingdom	Grain	base malt	3.75°L	38	56%	3% - 94%
American - Caramel / Crystal 60L	14	American	Grain	crystal malt	60°L	34	6%	2% - 12%
German - Munich Light	11	German	Grain	base malt	6°L	37	27%	9% - 96%
American - Black Malt	11	American	Grain	roasted malt	500°L	28	3%	1% - 5%
United Kingdom - Peated Malt	11	United Kingdom	Grain	base malt	2.5°L	38	17%	1% - 100%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	16	15	36%	14% - 100%
Fuggles	15	4.5	37%	17% - 82%
Willamette	15	4.5	35%	13% - 100%
East Kent Goldings	13	5	35%	6% - 100%
Northern Brewer	12	7.8	38%	6% - 83%
Chinook	11	13	39%	3% - 67%
Saaz	9	3.5	46%	15% - 72%
Centennial	9	10	34%	7% - 69%
Tettnanger	9	4.5	43%	6% - 100%
Nugget	7	14	32%	20% - 50%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Smoked Malt	7	American	Grain	base malt	5°L	37	44%	20% - 67%
German - Smoked Malt	4	German	Grain	base 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%
American - Caramel / Crystal 60L	2	American	Grain	crystal malt	60°L	34	46%	25% - 67%
United Kingdom - Crystal 45L	1	United Kingdom	Grain	crystal malt	45°L	34	27%	27% - 27%
Flaked Wheat	1		Adjunct	raw	2°L	34	12%	12% - 12%
United Kingdom - Roasted Barley	1	United Kingdom	Grain	roasted malt	550°L	29	20%	20% - 20%
American - Black Malt	1	American	Grain	roasted malt	500°L	28	18%	18% - 18%
American - White Wheat	1	American	Grain	base malt	2.8°L	40	33%	33% - 33%

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	28	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	7	Fermentis / Safale	Lager	.105	High	83%	48°F	72°F
Fermentis - Safale - English Ale Yeast S-04	7	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	6	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - German Ale 1007	6	Wyeast	Ale	0.11	Low	75%	55°F	68°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
Fermentis - Safale - German Ale Yeast K-97	3	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	13	Fining	Boil	63%	0% - 100%
Gypsum	12	Water Agt	Mash	23%	0% - 75%
Irish Moss	9	Fining	Boil	64%	11% - 100%
Calcium Chloride (dihydrate)	6	Water Agt	Sparge	0%	0% - 2%
Lactic acid	6	Water Agt	Mash	58%	5% - 100%
Wyeast - Beer Nutrient	3	Other	Boil	56%	33% - 100%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	28%	0% - 50%
Baking Soda	2	Water Agt	Mash	6%	3% - 9%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	13%	0% - 25%
Table Salt	2	Water Agt	Mash	50%	0% - 100%

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