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 GuideTop 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 | 6540 | |
Smoked Pale ale |
11 L | 5.69% | 25.66 | 1.058 | 1.014 | All Grain | 5389 | |
Grodziskie |
6 gal | 4.84% | 22.98 | 1.052 | 1.015 | BIAB | 3399 | |
Smoked Rye PA |
19 L | 5.95% | 65.19 | 1.057 | 1.011 | All Grain | 3395 | |
14 Peat Smoked Lager - partial mashing |
23 L | 6.33% | 44.45 | 1.058 | 1.010 | Partial Mash | 3358 | |
Smoked pepper IPA |
5.5 gal | 5.23% | 73.51 | 1.052 | 1.012 | All Grain | 2956 | |
Los Bee Ahumados |
24 L | 5.99% | 29.37 | 1.055 | 1.010 | All Grain | 2410 | |
Kjeller 5 Rykende Blondine 25l |
25 L | 5.77% | 24.47 | 1.053 | 1.009 | BIAB | 2390 | |
Lightly Smoked Dunkelweizen V1.2 |
5 gal | 6.94% | 20.18 | 1.069 | 1.016 | Partial Mash | 2307 | |
Gotlandsdricka (Jester King Clone) |
5 gal | 4.6% | 28.85 | 1.044 | 1.009 | All Grain | 2228 |
Newest Specialty Smoked Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Smoked Porter |
155 gal | 4.84% | 0 | 1.050 | 1.014 | All Grain | 31 | |
All the Smoke |
11.5 gal | 5.41% | 51.88 | 1.050 | 1.009 | BIAB | 55 | |
Heathensbier |
6 gal | 4.59% | 24.35 | 1.047 | 1.012 | All Grain | 264 | |
Grodziskie |
6 gal | 4.18% | 25.13 | 1.038 | 1.006 | All Grain | 189 | |
Boisé admin |
20 L | 6.53% | 51.61 | 1.062 | 1.012 | All Grain | 159 | |
Rauchweizen |
7.5 L | 5.98% | 22.79 | 1.053 | 1.007 | BIAB | 145 | |
Mikkeller Beer Geek Bacon |
20 L | 7.52% | 104.04 | 1.075 | 1.018 | BIAB | 183 | |
Old Smokie |
6 gal | 6.56% | 27.68 | 1.062 | 1.012 | All Grain | 158 | |
Rauch Ale 1.2 |
11.5 gal | 6.68% | 51.03 | 1.061 | 1.010 | BIAB | 155 | |
Smoke on the Water (Lichtenhainer) |
18 gal | 4.17% | 6.1 | 1.042 | 1.011 | All Grain | 260 |
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 | 48 | 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% | |
Flaked Oats | 25 | Adjunct | raw |
2.2°L
|
33 | 9% | 3% - 24% | |
Caramel / Crystal 60L | 25 | Grain | crystal malt |
60°L
|
34 | 8% | 2% - 56% | |
American - Chocolate | 25 | American | Grain | roasted malt |
350°L
|
29 | 5% | 2% - 9% |
Briess - Cherry Wood Smoked Malt | 25 | US | Grain | smoked malt |
5°L
|
37 | 22% | 0% - 96% |
United Kingdom - Maris Otter Pale | 23 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 53% | 3% - 100% |
Weyermann - Beech Smoked Barley | 22 | DE | Grain | smoked malt |
2.7°L
|
35 | 26% | 10% - 53% |
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% |
Northern Brewer | 18 | 7.8 | 44% | 6% - 100% |
East Kent Goldings | 18 | 5 | 39% | 6% - 100% |
Chinook | 17 | 13 | 37% | 3% - 83% |
Centennial | 15 | 10 | 36% | 7% - 100% |
Cascade | 14 | 7 | 34% | 6% - 100% |
Hallertau Mittelfruh | 14 | 3.75 | 49% | 13% - 100% |
Tettnanger | 14 | 4.5 | 40% | 6% - 100% |
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 | 46 | 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 | 10 | 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 |
Fermentis - Safale - German Ale Yeast K-97 | 5 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°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 |
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) | 17 | Water Agt | Mash | 12% | 0% - 63% |
Lactic acid | 13 | Water Agt | Mash | 56% | 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 | 4 | Water Agt | Mash | 3% | 0% - 13% |