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	2465
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	1.058	1.010		Partial Mash	2107
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	1972
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	1939
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	1480
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.010		All Grain	1054
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	1047
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	974
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	908
Single Malt Scotch Porter 2	5.5 gal	6.34%	28.75	1.059	1.010		BIAB	726

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Game Ranch Gratzer	5.5 gal	3.71%	17	1.037	1.009		All Grain	4
Smonkey Peated Strong Golden Ale	5 L	10.81%	45.22	1.114	1.032		All Grain	6
Gratzette	5 gal	5.73%	19.16	1.056	1.012		BIAB	7
Munjo's new smoked ipa	23 L	7.4%	105.99	1.070	1.013		All Grain	27
Smoked Porter 2	5.5 gal	5.37%	38.51	1.049	1.008		BIAB	12
Cherry Smoked American Wheat #2	5 gal	6.77%	42.23	1.063	1.011		All Grain	29
Back Again Saison	5.5 gal	6.98%	22.39	1.072	1.019		extract	42
Cherry wood smoked saison	527 gal	5.27%	24.07	1.046	1.006		All Grain	28
Smoke-o-Choco	5.5 gal	5.98%	18.63	1.061	1.015		All Grain	33
Alaskan Smoked Porter	5 gal	6.55%	49.17	1.061	1.011		All Grain	196

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Smoked Malt	49	German	Grain	base malt	3°L	37	34%	3% - 100%
American - Smoked Malt	35	American	Grain	base malt	5°L	37	30%	1% - 100%
American - Pale 2-Row	29	American	Grain	base malt	1.8°L	37	49%	8% - 86%
Flaked Oats	20		Adjunct	raw	2.2°L	33	9%	3% - 21%
American - Chocolate	14	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%
United Kingdom - Peated Malt	11	United Kingdom	Grain	base malt	2.5°L	38	14%	1% - 100%
German - Pale Ale	10	German	Grain	base malt	2.3°L	39	46%	19% - 75%
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
Magnum	15	15	35%	14% - 100%
Fuggles	14	4.5	37%	17% - 82%
Willamette	14	4.5	37%	17% - 100%
Northern Brewer	12	7.8	38%	6% - 83%
East Kent Goldings	10	5	31%	6% - 100%
Saaz	8	3.5	45%	15% - 72%
Chinook	8	13	36%	3% - 67%
Centennial	7	10	39%	20% - 69%
Tettnanger	7	4.5	48%	6% - 100%
Nugget	6	14	36%	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	3	German	Grain	base malt	3°L	37	42%	40% - 47%
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 - Safale - American Ale Yeast US-05	23	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - American Ale 1056	6	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - German Ale 1007	4	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis / Safale - 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
Fermentis / Safale - Saflager - German Lager Yeast W-34/70	4	Fermentis / Safale	Lager	.105	High	83%	48°F	72°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
Fermentis / Safale - 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
Irish Moss	10	Fining	Boil	58%	5% - 100%
Whirlfloc	10	Water Agt	Boil	61%	0% - 100%
Gypsum	9	Water Agt	Sparge	21%	0% - 50%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	0%	0% - 2%
Wyeast - Beer Nutrient	3	Water Agt	Primary	56%	33% - 100%
Lactic acid	3	Water Agt	Mash	51%	17% - 94%
Baking Soda	2	Water Agt	Mash	6%	3% - 9%
Calcium Chloride (anhydrous)	1	Water Agt	Mash	17%	17% - 17%
Citric acid	1	Water Agt	Mash	0%	0% - 1%
Slaked Lime	1	Water Agt	Other	0%	0% - 0%

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