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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 4987
Smoked Pale ale
11 L 5.69% 25.66 1.058 1.014
All Grain 3587
14 Peat Smoked Lager - partial mashing
23 L 6.33% 44.45 1.058 1.010
Partial Mash 2663
Grodziskie
6 gal 4.84% 22.98 1.052 1.015
BIAB 2636
Smoked Rye PA
19 L 5.95% 65.19 1.057 1.011
All Grain 2338
Smoked pepper IPA
5.5 gal 5.23% 73.51 1.052 1.012
All Grain 1737
Kjeller 5 Rykende Blondine 25l
25 L 5.77% 24.47 1.053 1.009
BIAB 1639
Gotlandsdricka (Jester King Clone)
5 gal 4.6% 28.85 1.044 1.009
All Grain 1554
Los Bee Ahumados
24 L 5.99% 29.37 1.055 1.010
All Grain 1553
Lightly Smoked Dunkelweizen V1.2
5 gal 6.94% 20.18 1.069 1.016
Partial Mash 1460

Newest Specialty Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Bog Water Potion (Peaty Stout)
20 L 9.7% 43.74 1.099 1.025
BIAB 6
Rauchbier Urbock BIAB
5.75 gal 6.47% 16.42 1.060 1.011
BIAB 25
Purple Bee Honey Smoked Lager
23 L 4.2% 10.99 1.039 1.007
All Grain 24
Smoked Rye Lager
5.5 gal 5.99% 41.66 1.064 1.018
All Grain 18
Beckham Rauchbeir
5.5 gal 5.51% 33.76 1.051 1.009
All Grain 60
NY Naked Cask
10 gal 4.19% 21.67 1.042 1.010
All Grain 76
Nightcap
5 gal 8% 44.58 1.084 1.023
extract 68
116 Beer Geek Breakfast
21 L 7.43% 46.67 1.075 1.019
All Grain 69
Smoked Porter
5 gal 6.66% 37.25 1.068 1.017
All Grain 142
Brown Smoke Ale
5.5 gal 7.07% 43.5 1.065 1.012
BIAB 123

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 55 Grain smoked malt 3°L
37 32% 1% - 100%
Pale 2-Row 40 Grain base malt 1.8°L
37 49% 1% - 86%
Smoked Malt 35 Grain smoked malt 5°L
37 28% 0% - 100%
Munich - Light 10L 21 Grain specialty malt 10°L
33 27% 1% - 96%
American - Chocolate 20 American Grain roasted malt 350°L
29 4% 2% - 8%
Flaked Oats 20 Adjunct raw 2.2°L
33 9% 3% - 21%
United Kingdom - Maris Otter Pale 19 United Kingdom Grain base malt 3.75°L
38 53% 3% - 94%
Peated Malt 17 Grain specialty malt 2.5°L
38 15% 1% - 100%
American - Caramel / Crystal 60L 16 American Grain crystal malt 60°L
34 7% 2% - 17%
American - Black Malt 14 American Grain roasted malt 500°L
28 3% 1% - 5%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Willamette 18 4.5 33% 13% - 100%
Magnum 18 15 41% 14% - 100%
East Kent Goldings 17 5 37% 6% - 100%
Northern Brewer 16 7.8 42% 6% - 83%
Fuggles 16 4.5 39% 17% - 77%
Chinook 15 13 38% 3% - 67%
Centennial 12 10 34% 7% - 69%
Tettnanger 10 4.5 43% 6% - 100%
Goldings 9 4.5 48% 15% - 100%
Nugget 9 14 37% 20% - 50%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 6 Grain smoked malt 5°L
37 48% 24% - 67%
Smoked Malt 4 Grain smoked 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%

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 36 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 9 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
Fermentis - Saflager - German Lager Yeast W-34/70 6 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Safale - German Ale Yeast K-97 6 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 6 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - German Ale 1007 4 Wyeast Ale 0.11 Low 75% 55°F 68°F
Wyeast - Scottish Ale 1728 4 Wyeast Ale 0.12 High 71% 55°F 75°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 3 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - English Ale Yeast WLP002 3 White Labs Ale Medium Very High 66.5% 65°F 68°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 18 Water Agt Mash 21% 0% - 100%
Whirlfloc 17 Fining Boil 59% 0% - 100%
Irish Moss 10 Fining Boil 80% 33% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 11% 0% - 50%
Lactic acid 7 Water Agt Mash 62% 5% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 0% 0% - 2%
Phosphoric acid 3 Water Agt Mash 99% 98% - 100%
Wyeast - Beer Nutrient 3 Other Boil 56% 33% - 100%
Epsom Salt 2 Water Agt Mash 0% 0% - 0%
Baking Soda 2 Water Agt Mash 6% 3% - 9%

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