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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