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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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