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	3388
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	2500
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	1.058	1.010		Partial Mash	2258
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	2185
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	1692
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	1211
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	1204
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.010		All Grain	1194
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	1059
Gotlandsdricka (Jester King Clone)	5 gal	4.6%	28.85	1.044	1.009		All Grain	958

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Bog Roll Blonde	5.5 gal	5.34%	32.74	1.049	1.009		All Grain	4
Storm	20 L	6.43%	102.92	1.065	1.016		BIAB	2
Cousin's Smoked Darkness	22 L	6.87%	24.71	1.065	1.013		All Grain	5
Smoke	5 gal	5.65%	77.54	1.057	1.014		All Grain	14
Rauch Hopfen	25 L	5.2%	27.03	1.047	1.007		All Grain	13
Gottlandsdricke	8 L	6.03%	0	1.061	1.015		Partial Mash	14
deneme4 duowheat BIAB	33 L	5.09%	0	1.054	1.015		Partial Mash	17
Smokers Delight	13 gal	6.59%	29.09	1.065	1.014		All Grain	22
호밀밭의 파수꾼	19 L	0.47%	0	1.005	1.001		All Grain	51
호밀밭의 파수꾼	19 L	1.8%	0	1.018	1.005		All Grain	40

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Smoked Malt	57	German	Grain	base malt	3°L	37	33%	3% - 100%
American - Smoked Malt	38	American	Grain	base malt	5°L	37	28%	0% - 100%
American - Pale 2-Row	36	American	Grain	base malt	1.8°L	37	51%	8% - 86%
Flaked Oats	22		Adjunct	raw	2.2°L	33	9%	3% - 21%
American - Chocolate	17	American	Grain	roasted malt	350°L	29	5%	2% - 9%
American - Caramel / Crystal 60L	15	American	Grain	crystal malt	60°L	34	6%	2% - 12%
United Kingdom - Maris Otter Pale	14	United Kingdom	Grain	base malt	3.75°L	38	58%	3% - 100%
German - Munich Light	13	German	Grain	base malt	6°L	37	30%	9% - 96%
German - Pale Ale	12	German	Grain	base malt	2.3°L	39	43%	14% - 75%
United Kingdom - Peated Malt	11	United Kingdom	Grain	base malt	2.5°L	38	17%	1% - 100%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	16	15	34%	6% - 100%
Willamette	15	4.5	35%	13% - 100%
Northern Brewer	14	7.8	43%	6% - 100%
East Kent Goldings	14	5	38%	6% - 100%
Fuggles	13	4.5	39%	17% - 82%
Chinook	12	13	35%	3% - 67%
Centennial	10	10	35%	7% - 69%
Tettnanger	10	4.5	47%	6% - 100%
Saaz	9	3.5	45%	15% - 72%
Cascade	8	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%
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%
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%
American - White Wheat	1	American	Grain	base malt	2.8°L	40	33%	33% - 33%

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	30	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	8	Fermentis / Safale	Lager	.105	High	83%	48°F	72°F
Wyeast - American Ale 1056	7	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safale - English Ale Yeast S-04	7	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - German Ale 1007	6	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - California Ale Yeast WLP001	6	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
Fermentis - Safale - German Ale Yeast K-97	3	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Dusseldorf Alt Yeast WLP036	3	White Labs	Ale	Medium	Medium	68.5%	65°F	72°F
Wyeast - Scottish Ale 1728	3	Wyeast	Ale	0.12	High	71%	55°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	15	Water Agt	Boil	62%	0% - 100%
Gypsum	12	Water Agt	Mash	21%	0% - 75%
Brewferm - Irish Moss	8	Fining	Boil	73%	33% - 100%
Lactic acid	8	Water Agt	Mash	59%	5% - 100%
Calcium Chloride (dihydrate)	6	Water Agt	Sparge	0%	0% - 2%
Calcium Chloride (dihydrate)	4	Water Agt	Boil	21%	0% - 50%
Wyeast - Beer Nutrient	3	Water Agt	Boil	56%	33% - 100%
Baking Soda	2	Water Agt	Mash	6%	3% - 9%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	13%	0% - 25%
Table Salt	2	Water Agt	Mash	50%	0% - 100%

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