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 | 2877 | |
Smoked Pale ale |
11 L | 5.69% | 25.66 | 1.058 | 1.014 | All Grain | 2223 | |
14 Peat Smoked Lager - partial mashing |
23 L | 6.33% | 44.45 | 1.058 | 1.010 | Partial Mash | 2160 | |
Grodziskie |
6 gal | 4.84% | 22.98 | 1.052 | 1.015 | BIAB | 2060 | |
Smoked Rye PA |
19 L | 5.95% | 65.19 | 1.057 | 1.011 | All Grain | 1564 | |
Los Bee Ahumados |
24 L | 5.99% | 29.37 | 1.055 | 1.010 | All Grain | 1113 | |
Kjeller 5 Rykende Blondine 25l |
25 L | 5.77% | 24.47 | 1.053 | 1.009 | BIAB | 1110 | |
Smoked pepper IPA |
5.5 gal | 5.23% | 73.51 | 1.052 | 1.012 | All Grain | 1063 | |
Lightly Smoked Dunkelweizen V1.2 |
5 gal | 6.94% | 20.18 | 1.069 | 1.016 | Partial Mash | 970 | |
Gotlandsdricka (Jester King Clone) |
5 gal | 4.6% | 28.85 | 1.044 | 1.009 | All Grain | 804 |
Newest Specialty Smoked Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Paraíso en llamás |
42 L | 5.61% | 7.21 | 1.053 | 1.010 | extract | 20 | |
Smoked Baltic Porter |
30 gal | 9.04% | 66.88 | 1.081 | 1.012 | All Grain | 14 | |
Alaskan Smoked Porter Clone (AG) |
5 gal | 6.29% | 48.62 | 1.065 | 1.017 | All Grain | 16 | |
Alaskan Smoked Porter Clone (EX) |
5 gal | 6.04% | 73.92 | 1.063 | 1.017 | extract | 11 | |
Smoke 'Em If You Got 'Em |
40 gal | 9.66% | 23.69 | 1.089 | 1.021 | All Grain | 24 | |
Smoke Bomb Imperial Smoked Chipotle Porter |
5.5 gal | 7.57% | 34.24 | 1.077 | 1.019 | All Grain | 17 | |
The Hoppy Porker Returns |
3 gal | 8.36% | 88.59 | 1.079 | 1.015 | extract | 97 | |
Awesome Recipe |
15 L | 9.42% | 84.9 | 1.086 | 1.014 | All Grain | 14 | |
The Hochstetter |
50 L | 5.4% | 0 | 1.052 | 1.010 | All Grain | 50 | |
Alaskan Smoke Porter |
5.5 gal | 5.32% | 35.51 | 1.054 | 1.013 | All Grain | 46 |
Fermentables Used In Specialty Smoked Beer Recipes (View More)
Name | ||||||||
---|---|---|---|---|---|---|---|---|
German - Smoked Malt | 53 | German | Grain | base malt |
3°L
|
37 | 34% | 3% - 100% |
American - Smoked Malt | 38 | American | Grain | base malt |
5°L
|
37 | 29% | 1% - 100% |
American - Pale 2-Row | 31 | American | Grain | base malt |
1.8°L
|
37 | 49% | 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% |
United Kingdom - Peated Malt | 12 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 16% | 1% - 100% |
American - Black Malt | 11 | American | Grain | roasted malt |
500°L
|
28 | 3% | 1% - 5% |
German - Munich Light | 11 | German | Grain | base malt |
6°L
|
37 | 27% | 9% - 96% |
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% |
Northern Brewer | 12 | 7.8 | 38% | 6% - 83% |
Chinook | 11 | 13 | 38% | 3% - 67% |
East Kent Goldings | 11 | 5 | 33% | 6% - 100% |
Centennial | 9 | 10 | 34% | 7% - 69% |
Tettnanger | 9 | 4.5 | 43% | 6% - 100% |
Saaz | 8 | 3.5 | 45% | 15% - 72% |
Nugget | 8 | 14 | 33% | 17% - 56% |
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 | 27 | Fermentis / Safale | Ale | .095 | Medium | 81% | 54°F | 77°F |
Wyeast - American Ale 1056 | 7 | 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 |
Fermentis - Saflager - German Lager Yeast W-34/70 | 6 | Fermentis / Safale | Lager | .105 | High | 83% | 48°F | 72°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 |
Wyeast - Scottish Ale 1728 | 3 | Wyeast | Ale | 0.12 | High | 71% | 55°F | 75°F |
White Labs - German Ale/ Kölsch Yeast WLP029 | 3 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°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 | 12 | Water Agt | Boil | 68% | 0% - 100% |
Gypsum | 10 | Water Agt | Mash | 19% | 0% - 50% |
Irish Moss | 9 | Fining | Boil | 64% | 11% - 100% |
Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 0% | 0% - 2% |
Lactic acid | 4 | Water Agt | Mash | 78% | 17% - 100% |
Wyeast - Beer Nutrient | 3 | Other | Boil | 56% | 33% - 100% |
Baking Soda | 2 | Water Agt | Mash | 6% | 3% - 9% |
Calcium Chloride (dihydrate) | 2 | Water Agt | Boil | 41% | 33% - 50% |
Calcium Chloride (anhydrous) | 1 | Water Agt | Mash | 0% | 0% - 0% |
Citric acid | 1 | Water Agt | Sparge | 0% | 0% - 1% |