Smoked Beer - Specialty Smoked Beer - Beer Recipes | Brewer's Friend
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Smoked Beer - Specialty Smoked Beer


A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.

Flavor Profile: As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like dep

Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of cert

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 6310
Smoked Pale ale
11 L 5.69% 25.66 1.058 1.014
All Grain 5086
Grodziskie
6 gal 4.84% 22.98 1.052 1.015
BIAB 3301
Smoked Rye PA
19 L 5.95% 65.19 1.057 1.011
All Grain 3299
14 Peat Smoked Lager - partial mashing
23 L 6.33% 44.45 1.058 1.010
Partial Mash 3280
Smoked pepper IPA
5.5 gal 5.23% 73.51 1.052 1.012
All Grain 2794
Kjeller 5 Rykende Blondine 25l
25 L 5.77% 24.47 1.053 1.009
BIAB 2302
Lightly Smoked Dunkelweizen V1.2
5 gal 6.94% 20.18 1.069 1.016
Partial Mash 2220
Los Bee Ahumados
24 L 5.99% 29.37 1.055 1.010
All Grain 2215
Gotlandsdricka (Jester King Clone)
5 gal 4.6% 28.85 1.044 1.009
All Grain 2137

Newest Specialty Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Gotlandsdricka
6 gal 4.38% 0 1.044 1.011
All Grain 44
Grodziskie
6 gal 4.18% 25.13 1.038 1.006
All Grain 34
Bois├ę admin
20 L 6.53% 51.61 1.062 1.012
All Grain 70
Peated scotch ale
100 L 6.98% 31.21 1.065 1.011
All Grain 91
Rauchweizen
7.5 L 5.98% 22.79 1.053 1.007
BIAB 61
Mikkeller Beer Geek Bacon
20 L 7.52% 104.04 1.075 1.018
BIAB 81
Old Smokie
6 gal 6.56% 27.68 1.062 1.012
All Grain 71
Rauch Ale 1.2
11.5 gal 6.68% 51.03 1.061 1.010
BIAB 81
Smoke on the Water (Lichtenhainer)
18 gal 4.17% 6.1 1.042 1.011
All Grain 164
Kaltrauch Rauchbier
5.75 gal 5.02% 27.12 1.053 1.015
BIAB 205

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Smoked Malt 67 Grain smoked malt 3°L
37 33% 1% - 100%
Smoked Malt 46 Grain smoked malt 5°L
37 28% 0% - 100%
US - Pale 2-Row 42 US Grain base malt 1.8°L
37 51% 1% - 90%
Munich - Light 10L 26 Grain specialty malt 10°L
33 25% 1% - 96%
Briess - Cherry Wood Smoked Malt 25 US Grain smoked malt 5°L
37 22% 0% - 96%
Flaked Oats 24 Adjunct raw 2.2°L
33 9% 3% - 24%
Caramel / Crystal 60L 24 Grain crystal malt 60°L
34 8% 2% - 56%
American - Chocolate 24 American Grain roasted malt 350°L
29 5% 2% - 9%
United Kingdom - Maris Otter Pale 23 United Kingdom Grain base malt 3.75°L
38 53% 3% - 100%
Weyermann - Beech Smoked Barley 20 DE Grain smoked malt 2.7°L
35 24% 10% - 43%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 26 15 40% 14% - 100%
Willamette 20 4.5 34% 13% - 100%
Fuggles 19 4.5 37% 14% - 77%
East Kent Goldings 18 5 39% 6% - 100%
Northern Brewer 18 7.8 43% 6% - 100%
Chinook 17 13 37% 3% - 83%
Centennial 14 10 37% 7% - 100%
Hallertau Mittelfruh 13 3.75 47% 13% - 100%
Tettnanger 13 4.5 38% 6% - 100%
Saaz 12 3.5 43% 15% - 72%

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%
Caramel / Crystal 60L 2 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 45 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 16 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Saflager - German Lager Yeast W-34/70 13 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 9 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - German Ale 1007 7 Wyeast Ale 0.11 Low 75% 55°F 68°F
Wyeast - Scottish Ale 1728 5 Wyeast Ale 0.12 High 71% 55°F 75°F
Lallemand - LALBREW┬« VOSS KVEIK ALE YEAST 4 Lallemand Ales High High 80% 77°F 104°F
Mangrove Jack - Californian Lager M54 4 Mangrove Jack Lagers n/a Med-High 79.5% 64°F 68°F
Fermentis - Safale - German Ale Yeast K-97 4 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
Gypsum 34 Water Agt Mash 18% 0% - 100%
Whirlfloc 23 Water Agt Mash 54% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 13% 0% - 63%
Lactic acid 14 Water Agt Mash 54% 1% - 100%
Irish Moss 13 Fining Boil 77% 33% - 100%
Phosphoric acid 7 Water Agt Mash 97% 78% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 0% 0% - 2%
Calcium Chloride (anhydrous) 6 Water Agt Mash 6% 0% - 33%
Wyeast - Beer Nutrient 5 Other Boil 36% 1% - 100%
Epsom Salt 5 Water Agt Mash 8% 0% - 32%

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