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	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%

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