Smoked Beer - Specialty Smoked Beer

Top 10 Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Alaskan Smoked Porter Clone	5.5 gal	6.38%	44.7	1.059	1.01		BIAB	2142
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	14.2952	2.52913		Partial Mash	1992
Scotch Whisky mash (58 L)	58 L	9.03%	0	1.088	1.019		All Grain	1797
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	1762
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	1672
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	1333
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.01		All Grain	980
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	934
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	857
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	825

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Atlantic Smoked Cherry	5 gal	5.69%	25.72	1.051	1.007		extract	3
Unholy Rauch	14 L	5.13%	20.83	1.05	1.011		BIAB	4
Smokey Brown Northern Bullet	10 gal	5.41%	36.71	1.057	1.016		BIAB	8
Slapodym	23 L	3.93%	44.35	9.05983	1.58465		All Grain	22
Smoked Oatmeal Porter	12 gal	2.66%	0	1.027	1.007		All Grain	14
Pilot Smoked Rye Ale	15.5 gal	4.97%	45.47	1.05	1.012		All Grain	18
Rauch WeizenBock	21 L	8.66%	28.82	1.087	1.021		All Grain	33
Piwo Grodziskie 1.25G	1.25 gal	2.95%	22.52	1.029	1.007		BIAB	16
Piwo Grodziskie 1G	1 gal	3.5%	23.18	1.035	1.008		BIAB	22
Raspberry Tart Rauchbier	5.5 gal	5.96%	30.06	1.063	1.018		All Grain	39

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	43	German	Grain	Base malt	3 °L	37	31%	3% - 100%
Smoked Malt	31	American	Grain	Base malt	5 °L	37	28%	1% - 100%
Pale 2-Row	22	American	Grain	Base malt	1.8 °L	37	50%	8% - 86%
Flaked Oats	14		Adjunct	Raw	2.2 °L	33	10%	6% - 21%
Chocolate	13	American	Grain	Roasted malt	350 °L	29	4%	2% - 8%
Maris Otter Pale	12	United Kingdom	Grain	Base malt	3.75 °L	38	53%	3% - 80%
Caramel / Crystal 40L	9	American	Grain	Crystal malt	40 °L	34	6%	1% - 11%
Caramel / Crystal 60L	9	American	Grain	Crystal malt	60 °L	34	7%	3% - 12%
Black Malt	9	American	Grain	Roasted malt	500 °L	28	3%	1% - 5%
Pale Ale	8	German	Grain	Base malt	2.3 °L	39	48%	25% - 75%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Willamette	13	4.9	38%	17% - 100%
Fuggles	11	4.4	38%	17% - 82%
Northern Brewer	11	9.3	41%	22% - 83%
Magnum	10	14.5	34%	14% - 100%
Chinook	8	14.6	40%	3% - 100%
Cascade	8	6	42%	6% - 100%
Tettnanger	7	4.5	48%	6% - 100%
Saaz	7	3.3	46%	23% - 69%
Styrian Goldings	6	5.5	51%	30% - 100%
Centennial	6	8.4	38%	25% - 69%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	4	American	Grain	Base malt	5 °L	37	43%	20% - 67%
Smoked Malt	2	German	Grain	Base malt	3 °L	37	40%	40% - 40%
Caramel / Crystal 60L	2	American	Grain	Crystal malt	60 °L	34	46%	25% - 67%
Chocolate	2	American	Grain	Roasted malt	350 °L	29	36%	13% - 60%
Flaked Rye	1		Adjunct	Raw	2.8 °L	36	13%	13% - 13%
White Wheat	1	American	Grain	Base malt	2.8 °L	40	33%	33% - 33%
Caramel / Crystal 20L	1	American	Grain	Crystal malt	20 °L	35	80%	80% - 80%
Chocolate	1	United Kingdom	Grain	Roasted malt	425 °L	34	13%	13% - 13%
Crystal 45L	1	United Kingdom	Grain	Crystal malt	45 °L	34	27%	27% - 27%
Roasted Barley	1	United Kingdom	Grain	Roasted malt	550 °L	29	20%	20% - 20%

Yeasts Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	21	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
American Ale 1056	5	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5	68°F	73°F
German Ale/ Kölsch Yeast WLP029	3	White Labs	Ale	Medium	Medium	75	65°F	69°F
German Ale 1007	3	Wyeast	Ale	0.11	Low	75	55°F	68°F
Saflager - German Lager Yeast W-34/70	3	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Scottish Ale 1728	3	Wyeast	Ale	0.12	High	71	55°F	75°F
Dusseldorf Alt Yeast WLP036	3	White Labs	Ale	Medium	Medium	68.5	65°F	72°F
German Ale II WLP003	2	White Labs	Ale	Medium	Medium	76.5	65°F	70°F
Safale - English Ale Yeast S-04	2	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Safale - German Ale Yeast K-97	2	Fermentis / Safale	Ale	.104	High	81	54°F	77°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish moss	12	Fining	Boil	53%	5% - 100%
Whirlfloc	6	Water Agt	Mash	64%	17% - 100%
Gypsum	5	Water Agt	Mash	21%	0% - 50%
Protafloc	4	Other	Boil	73%	3% - 100%
Calcium chloride	4	Water Agt	Mash	0%	0% - 0%
yeast nutrient	3	Other	Boil	70%	14% - 100%
Servomyces	3	Other	Boil	4%	0% - 11%
Juniper Branches	2	Water Agt	Mash	100%	100% - 100%
Campden	2	Water Agt	Mash	17%	17% - 18%
Lactic acid	2	Water Agt	Mash	55%	17% - 94%
CaCl	2	Water Agt	Mash	27%	17% - 36%

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