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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 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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