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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
Alaskan Smoked Porter Clone
5.5 gal 6.38% 44.7 1.059 1.010
BIAB 2589
Scotch Whisky mash (58 L)
58 L 9.03% 0 1.088 1.019
All Grain 2348
14 Peat Smoked Lager - partial mashing
23 L 6.33% 44.45 1.058 1.010
Partial Mash 2072
Grodziskie
6 gal 4.84% 22.98 1.052 1.015
BIAB 1893
Smoked Pale ale
11 L 5.69% 25.66 1.058 1.014
All Grain 1891
Smoked Rye PA
19 L 5.95% 65.19 1.057 1.011
All Grain 1434
Los Bee Ahumados
24 L 5.99% 29.37 1.055 1.010
All Grain 1032
Kjeller 5 Rykende Blondine 25l
25 L 5.77% 24.47 1.053 1.009
BIAB 1009
Smoked pepper IPA
5.5 gal 5.23% 73.51 1.052 1.012
All Grain 949
Lightly Smoked Dunkelweizen V1.2
5 gal 6.94% 20.18 1.069 1.016
Partial Mash 872

Newest Specialty Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Cherry Smoked American Wheat #2
5 gal 6.77% 42.23 1.063 1.011
All Grain 14
Back Again Saison
5.5 gal 7.45% 22.39 1.072 1.015
extract 6
Cherry wood smoked saison
527 gal 5.27% 24.07 1.046 1.006
All Grain 8
Smoke-o-Choco
5.5 gal 5.98% 18.63 1.061 1.015
All Grain 16
Alaskan Smoked Porter
5 gal 6.55% 49.17 1.061 1.011
All Grain 151
Smoked Lager M54
26 L 4.48% 22.67 1.042 1.008
BIAB 18
Bavarian Rauchbier
47 gal 5.49% 37.14 1.056 1.014
All Grain 16
Daves Smoked Porter
5.5 gal 5.38% 0 1.055 1.014
BIAB 23
Smoke in the Water
5 gal 4.99% 33.98 1.051 1.013
All Grain 15
Smoked Ruby ale
23 L 4.85% 21.36 1.053 1.016
Partial Mash 64

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Smoked Malt 48 German Grain base malt 3°L
37 31% 3% - 100%
American - Smoked Malt 36 American Grain base malt 5°L
37 30% 1% - 100%
American - Pale 2-Row 28 American Grain base malt 1.8°L
37 50% 8% - 86%
Flaked Oats 19 Adjunct raw 2.2°L
33 9% 3% - 21%
American - Chocolate 14 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 12 American Grain crystal malt 60°L
34 6% 3% - 12%
German - Pale Ale 10 German Grain base malt 2.3°L
39 46% 19% - 75%
United Kingdom - Peated Malt 10 United Kingdom Grain base malt 2.5°L
38 6% 1% - 20%
American - Caramel / Crystal 40L 10 American Grain crystal malt 40°L
34 6% 1% - 11%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Fuggles 14 4.5 37% 17% - 82%
Willamette 14 4.5 37% 17% - 100%
Magnum 13 15 34% 14% - 100%
Northern Brewer 12 7.8 38% 6% - 83%
Chinook 9 13 40% 3% - 100%
East Kent Goldings 9 5 36% 6% - 100%
Saaz 8 3.5 43% 15% - 72%
Centennial 7 10 39% 20% - 69%
Cascade 7 7 37% 6% - 100%
Tettnanger 7 4.5 48% 6% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Smoked Malt 6 American Grain base malt 5°L
37 41% 20% - 67%
German - Smoked Malt 3 German Grain base malt 3°L
37 42% 40% - 47%
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%
American - Chocolate 2 American Grain roasted malt 350°L
29 36% 13% - 60%
United Kingdom - Roasted Barley 1 United Kingdom Grain roasted malt 550°L
29 20% 20% - 20%
Flaked Wheat 1 Adjunct raw 2°L
34 12% 12% - 12%
American - White Wheat 1 American Grain base malt 2.8°L
40 33% 33% - 33%
BSG - Flaked White Wheat 1 American Grain raw 1.6°L
36 50% 50% - 50%
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 80% 80% - 80%

Yeasts Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05 21 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - American Ale 1056 6 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis / Safale - 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
White Labs - German Ale/ K├Âlsch Yeast WLP029 3 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis / Safale - Safale - German Ale Yeast K-97 3 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Wyeast - German Ale 1007 3 Wyeast Ale 0.11 Low 75% 55°F 68°F
Mangrove Jack - Empire Ale M15 3 Mangrove Jack Ale n/a Med-High 72.5% 70°F 75°F
White Labs - Dusseldorf Alt Yeast WLP036 3 White Labs Ale Medium Medium 68.5% 65°F 72°F
Fermentis / Safale - Saflager - German Lager Yeast W-34/70 3 Fermentis / Safale Lager .105 High 83% 48°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 11 Fining Boil 64% 0% - 100%
Irish Moss 10 Fining Boil 58% 5% - 100%
Gypsum 7 Water Agt Mash 16% 0% - 50%
Calcium Chloride 6 Water Agt Mash 0% 0% - 2%
Wyeast - Beer Nutrient 3 Water Agt Primary 56% 33% - 100%
Baking Soda 2 Water Agt Mash 6% 3% - 9%
Lactic acid 2 Water Agt Mash 55% 17% - 94%
Citric acid 1 Water Agt Mash 0% 0% - 1%
Slaked Lime 1 Water Agt Other 0% 0% - 0%
Phosphoric acid 1 Water Agt Mash 100% 100% - 100%

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