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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 2676
14 Peat Smoked Lager - partial mashing
23 L 6.33% 44.45 1.058 1.010
Partial Mash 2127
Smoked Pale ale
11 L 5.69% 25.66 1.058 1.014
All Grain 2120
Grodziskie
6 gal 4.84% 22.98 1.052 1.015
BIAB 1984
Smoked Rye PA
19 L 5.95% 65.19 1.057 1.011
All Grain 1531
Kjeller 5 Rykende Blondine 25l
25 L 5.77% 24.47 1.053 1.009
BIAB 1079
Los Bee Ahumados
24 L 5.99% 29.37 1.055 1.010
All Grain 1077
Smoked pepper IPA
5.5 gal 5.23% 73.51 1.052 1.012
All Grain 1019
Lightly Smoked Dunkelweizen V1.2
5 gal 6.94% 20.18 1.069 1.016
Partial Mash 925
Single Malt Scotch Porter 2
5.5 gal 6.34% 28.75 1.059 1.010
BIAB 744

Newest Specialty Smoked Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Smoke Bomb Imperial Smoked Chipotle Porter
5.75 gal 7.31% 34.04 1.068 1.012
All Grain 1
The Hoppy Porker Returns
3 gal 8.36% 88.59 1.079 1.015
extract 2
Awesome Recipe
15 L 9.42% 84.9 1.086 1.014
All Grain 0
The Hochstetter
50 L 5.4% 0 1.052 1.010
All Grain 36
Alaskan Smoke Porter
5.5 gal 5.32% 35.51 1.054 1.013
All Grain 20
Smoked chocolate porter
5.5 gal 8.07% 0 1.082 1.020
All Grain 32
Smoked Porter
5.5 gal 5.49% 36.86 1.064 1.023
All Grain 18
Game Ranch Gratzer
5.5 gal 3.47% 20.19 1.038 1.011
All Grain 20
Gratzette
5 gal 5.34% 21.63 1.052 1.011
BIAB 18
Game Ranch Gratzer
5.5 gal 3.71% 17 1.037 1.009
All Grain 19

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Smoked Malt 51 German Grain base malt 3°L
37 34% 3% - 100%
American - Smoked Malt 36 American Grain base malt 5°L
37 29% 1% - 100%
American - Pale 2-Row 30 American Grain base malt 1.8°L
37 48% 8% - 86%
Flaked Oats 20 Adjunct raw 2.2°L
33 9% 3% - 21%
American - Chocolate 15 American Grain roasted malt 350°L
29 4% 2% - 8%
United Kingdom - Maris Otter Pale 13 United Kingdom Grain base malt 3.75°L
38 56% 3% - 94%
American - Caramel / Crystal 60L 12 American Grain crystal malt 60°L
34 6% 3% - 12%
German - Munich Light 11 German Grain base malt 6°L
37 27% 9% - 96%
United Kingdom - Peated Malt 11 United Kingdom Grain base malt 2.5°L
38 14% 1% - 100%
United Kingdom - Chocolate 10 United Kingdom Grain roasted malt 425°L
34 4% 2% - 6%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 16 15 36% 14% - 100%
Willamette 15 4.5 35% 13% - 100%
Fuggles 14 4.5 37% 17% - 82%
Northern Brewer 12 7.8 38% 6% - 83%
East Kent Goldings 11 5 36% 6% - 100%
Chinook 9 13 37% 3% - 67%
Centennial 9 10 34% 7% - 69%
Tettnanger 8 4.5 44% 6% - 100%
Saaz 8 3.5 45% 15% - 72%
Nugget 8 14 33% 17% - 56%

Steeping Grains Used In Specialty Smoked Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Smoked Malt 6 American Grain base malt 5°L
37 41% 20% - 67%
German - Smoked Malt 4 German Grain base 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%
United Kingdom - Roasted Barley 1 United Kingdom Grain roasted malt 550°L
29 20% 20% - 20%
Flaked Wheat 1 Adjunct raw 2°L
34 12% 12% - 12%
American - White Wheat 1 American Grain base malt 2.8°L
40 33% 33% - 33%
BSG - Flaked White Wheat 1 American Grain raw 1.6°L
36 50% 50% - 50%
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 80% 80% - 80%

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 26 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - American Ale 1056 7 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - German Ale 1007 5 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Saflager - German Lager Yeast W-34/70 5 Fermentis / Safale Lager .105 High 83% 48°F 72°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/ K├Âlsch 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
Fermentis - Safale - German Ale Yeast K-97 3 Fermentis / Safale Ale .104 High 81% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 10 Water Agt Boil 61% 0% - 100%
Irish Moss 9 Fining Boil 64% 11% - 100%
Gypsum 9 Water Agt Mash 18% 0% - 50%
Calcium Chloride (dihydrate) 6 Water Agt Mash 0% 0% - 2%
Wyeast - Beer Nutrient 3 Other Boil 56% 33% - 100%
Lactic acid 3 Water Agt Mash 70% 17% - 100%
Baking Soda 2 Water Agt Mash 6% 3% - 9%
Calcium Chloride (anhydrous) 1 Water Agt Mash 0% 0% - 0%
Citric acid 1 Water Agt Sparge 0% 0% - 1%
Slaked Lime 1 Water Agt Other 0% 0% - 0%

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