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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
Scotch Whisky mash (58 L)
58 L 9.03% 0 1.088 1.019
All Grain 3804
Smoked Pale ale
11 L 5.69% 25.66 1.058 1.014
All Grain 2712
14 Peat Smoked Lager - partial mashing
23 L 6.33% 44.45 1.058 1.010
Partial Mash 2297
Grodziskie
6 gal 4.84% 22.98 1.052 1.015
BIAB 2262
Smoked Rye PA
19 L 5.95% 65.19 1.057 1.011
All Grain 1786
Smoked pepper IPA
5.5 gal 5.23% 73.51 1.052 1.012
All Grain 1284
Kjeller 5 Rykende Blondine 25l
25 L 5.77% 24.47 1.053 1.009
BIAB 1240
Los Bee Ahumados
24 L 5.99% 29.37 1.055 1.010
All Grain 1216
Lightly Smoked Dunkelweizen V1.2
5 gal 6.94% 20.18 1.069 1.016
Partial Mash 1095
Gotlandsdricka (Jester King Clone)
5 gal 4.6% 28.85 1.044 1.009
All Grain 1015

Newest Specialty Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Chopwell Woodsmoke
21 L 4.47% 17.18 1.042 1.008
BIAB 130
32. B. Specialty Smoked Beer
23 L 6.78% 18.79 1.068 1.016
All Grain 3
Orphaned Child
21.5 L 5.01% 32 1.050 1.012
BIAB 25
smoke
7.5 gal 5.12% 30.13 1.048 1.009
All Grain 70
Smooked Pilsner
35 L 5.86% 24.18 1.053 1.008
All Grain 25
Smoldering Dumpster
5.5 gal 5.36% 36.49 1.050 1.010
All Grain 64
oak smoak wheet
5.5 gal 4.7% 0 1.051 1.015
All Grain 35
Smoked Fruit Saison
3.25 gal 6.49% 24.79 1.053 1.004
BIAB 8
Flytt Städnings Öl
9 L 5.75% 59.58 1.055 1.011
All Grain 15
Smoke em Out
9 L 5.68% 55.32 1.072 1.028
BIAB 26

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Smoked Malt 67 German Grain base malt 3°L
37 33% 3% - 100%
American - Smoked Malt 41 American Grain base malt 5°L
37 28% 0% - 100%
American - Pale 2-Row 39 American Grain base malt 1.8°L
37 52% 8% - 90%
Flaked Oats 23 Adjunct raw 2.2°L
33 9% 3% - 21%
American - Caramel / Crystal 60L 18 American Grain crystal malt 60°L
34 6% 2% - 12%
American - Chocolate 18 American Grain roasted malt 350°L
29 5% 2% - 9%
United Kingdom - Maris Otter Pale 17 United Kingdom Grain base malt 3.75°L
38 53% 3% - 100%
German - Munich Light 17 German Grain base malt 6°L
37 25% 9% - 96%
United Kingdom - Peated Malt 14 United Kingdom Grain base malt 2.5°L
38 18% 1% - 100%
American - Black Malt 12 American Grain roasted malt 500°L
28 3% 1% - 5%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 17 15 33% 6% - 100%
Willamette 17 4.5 35% 13% - 100%
Chinook 15 13 37% 3% - 67%
Northern Brewer 15 7.8 44% 6% - 100%
Fuggles 14 4.5 39% 14% - 82%
East Kent Goldings 14 5 39% 6% - 100%
Tettnanger 13 4.5 43% 6% - 100%
Centennial 11 10 39% 7% - 100%
Saaz 10 3.5 36% 4% - 72%
Cascade 9 7 32% 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 7 American Grain base malt 5°L
37 44% 20% - 67%
German - Smoked Malt 4 German Grain base malt 3°L
37 57% 40% - 100%
American - Chocolate 3 American Grain roasted malt 350°L
29 31% 13% - 60%
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 46% 25% - 67%
Flaked Rye 2 Adjunct raw 2.8°L
36 15% 13% - 18%
United Kingdom - Chocolate 1 United Kingdom Grain roasted malt 425°L
34 13% 13% - 13%
United Kingdom - Crystal 45L 1 United Kingdom Grain crystal malt 45°L
34 27% 27% - 27%
Flaked Wheat 1 Adjunct raw 2°L
34 12% 12% - 12%
United Kingdom - Roasted Barley 1 United Kingdom Grain roasted malt 550°L
29 20% 20% - 20%
American - Black Malt 1 American Grain roasted malt 500°L
28 18% 18% - 18%

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 35 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 10 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 8 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 7 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - German Ale 1007 6 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Saflager - German Lager Yeast W-34/70 6 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
White Labs - German Ale/ Kölsch Yeast WLP029 3 White Labs Ale Medium Medium 75% 65°F 69°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Dusseldorf Alt Yeast WLP036 3 White Labs Ale Medium Medium 68.5% 65°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 18 Water Agt Mash 57% 0% - 100%
Gypsum 14 Water Agt Mash 18% 0% - 50%
Irish Moss 10 Fining Boil 78% 33% - 100%
Lactic acid 8 Water Agt Sparge 55% 5% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 0% 0% - 2%
Wyeast - Beer Nutrient 5 Other Boil 46% 11% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 17% 0% - 50%
Baking Soda 2 Water Agt Mash 6% 3% - 9%
Table Salt 2 Water Agt Mash 50% 0% - 100%
Slaked Lime 1 Water Agt Other 0% 0% - 0%

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