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	4146
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	2962
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	1.058	1.010		Partial Mash	2392
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	2345
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	1978
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	1382
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	1293
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.010		All Grain	1252
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	1156
Gotlandsdricka (Jester King Clone)	5 gal	4.6%	28.85	1.044	1.009		All Grain	1090

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Smoked Bacon Porter	5.5 gal	5.14%	19.82	1.050	1.011		All Grain	10
Smokey Deer	27 L	5.63%	0	1.053	1.010		BIAB	4
St Brigid's Draft 1	5.5 gal	6.93%	0	1.070	1.018		All Grain	6
Peat Diggers	20 L	4.54%	65.98	1.052	1.018		All Grain	53
Lagerfeuer Rauchbier	5.5 gal	6.79%	32.38	1.062	1.011		BIAB	13
savuale 2021	15 L	5.19%	25.54	1.054	1.015		All Grain	21
Smoked Pseudo-Märzen	22 L	6.68%	31.91	1.062	1.011		All Grain	18
Smokey ipa	30 L	4.98%	52.73	1.051	1.013		BIAB	23
Adelscot Biere au Malt a Whisky - Smokey French beer	5 gal	6.68%	37.56	1.067	1.016		All Grain	16
Smonkey	4.5 L	9.47%	40.36	1.082	1.009		BIAB	17

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	44		Grain	smoked malt	3°L	37	34%	3% - 100%
Smoked Malt	30		Grain	smoked malt	5°L	37	28%	0% - 100%
Pale 2-Row	29		Grain	base malt	1.8°L	37	49%	8% - 86%
Flaked Oats	17		Adjunct	raw	2.2°L	33	10%	3% - 21%
Munich - Light 10L	14		Grain	specialty malt	10°L	33	27%	9% - 96%
American - Caramel / Crystal 60L	13	American	Grain	crystal malt	60°L	34	6%	2% - 12%
American - Chocolate	13	American	Grain	roasted malt	350°L	29	4%	2% - 8%
United Kingdom - Maris Otter Pale	12	United Kingdom	Grain	base malt	3.75°L	38	55%	3% - 94%
Peated Malt	10		Grain	specialty malt	2.5°L	38	10%	1% - 44%
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
Willamette	14	4.5	32%	13% - 100%
Fuggles	13	4.5	39%	17% - 82%
Northern Brewer	13	7.8	40%	6% - 83%
Magnum	12	15	34%	14% - 100%
East Kent Goldings	9	5	38%	16% - 100%
Chinook	8	13	36%	3% - 67%
Centennial	8	10	31%	7% - 69%
Cascade	8	7	39%	6% - 100%
Saaz	7	3.5	46%	23% - 72%
Tettnanger	7	4.5	54%	30% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	5		Grain	smoked malt	5°L	37	45%	24% - 67%
Smoked Malt	4		Grain	smoked malt	3°L	37	57%	40% - 100%
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%

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	Ales	Low	Medium	81%	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	4	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Safale - German Ale Yeast K-97	4	Fermentis / Safale	Ale	.104	High	81%	54°F	77°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
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
Wyeast - German Ale 1007	3	Wyeast	Ale	0.11	Low	75%	55°F	68°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	11	Water Agt	Boil	56%	0% - 100%
Irish Moss	8	Fining	Boil	79%	33% - 100%
Gypsum	7	Water Agt	Mash	17%	0% - 50%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	0%	0% - 2%
Lactic acid	3	Water Agt	Mash	39%	5% - 94%
Wyeast - Beer Nutrient	3	Water Agt	Boil	56%	33% - 100%
Baking Soda	2	Water Agt	Mash	6%	3% - 9%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	16%	0% - 33%
Table Salt	2	Water Agt	Mash	50%	0% - 100%

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