Smoked Beer - Specialty Smoked Beer

Top 10 Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	14.2952	2.52913		Partial Mash	1954
Alaskan Smoked Porter Clone	5.5 gal	6.38%	44.7	1.059	1.01		BIAB	1848
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	1682
Scotch Whisky mash (58 L)	58 L	9.03%	0	1.088	1.019		All Grain	1560
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	1521
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	1265
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.01		All Grain	942
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	881
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	807
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	781

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Raspberry Tart Rauchbier	5.5 gal	5.96%	30.06	1.063	1.018		All Grain	4
Pigs In A Blanket	5 gal	7.59%	19.33	1.071	1.014		extract	6
Grätzer	5 gal	4.15%	16.18	1.041	1.01		All Grain	8
Pig's Tonque Smoked Beer	25 L	6.04%	27.57	1.055	1.009		All Grain	14
Smokemeal Brown v2	5 gal	5.86%	23.08	1.055	1.011		BIAB	14
Santa Paws	5 gal	4.68%	38.09	1.046	1.011		All Grain	22
Smoked pale ale	13 L	6.28%	26.1	1.064	1.016		All Grain	25
Smoky Pumpkin	15 gal	5.48%	42.71	1.056	1.014		All Grain	46
Smoked cherry wheat	1 gal	5.79%	13.96	1.056	1.011		BIAB	29
Smoked Chocolate Rye Stout	5 gal	8.64%	32.72	1.082	1.016		All Grain	43

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	42	German	Grain	Base malt	3 °L	37	31%	3% - 97%
Smoked Malt	32	American	Grain	Base malt	5 °L	37	28%	1% - 100%
Pale 2-Row	21	American	Grain	Base malt	1.8 °L	37	50%	8% - 86%
Flaked Oats	13		Adjunct	Raw	2.2 °L	33	10%	6% - 21%
Chocolate	12	American	Grain	Roasted malt	350 °L	29	4%	2% - 7%
Maris Otter Pale	11	United Kingdom	Grain	Base malt	3.75 °L	38	52%	3% - 80%
Caramel / Crystal 40L	9	American	Grain	Crystal malt	40 °L	34	6%	1% - 11%
Caramel / Crystal 60L	9	American	Grain	Crystal malt	60 °L	34	7%	3% - 12%
Peated Malt	8	United Kingdom	Grain	Base malt	2.5 °L	38	7%	1% - 20%
Munich Light	8	German	Grain	Base malt	6 °L	37	32%	9% - 96%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Willamette	13	4.5	38%	17% - 100%
Fuggles	12	4.5	38%	17% - 82%
Magnum	9	15	34%	14% - 100%
Northern Brewer	9	7.8	37%	22% - 83%
East Kent Goldings	8	5	42%	6% - 100%
Tettnanger	7	4.5	48%	6% - 100%
Cascade	7	7	37%	6% - 100%
Chinook	6	13	39%	19% - 100%
Centennial	6	10	38%	25% - 69%
Hallertau Mittelfruh	6	3.75	67%	25% - 100%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Chocolate	3	American	Grain	Roasted malt	350 °L	29	26%	7% - 60%
Smoked Malt	3	American	Grain	Base malt	5 °L	37	52%	40% - 67%
Smoked Malt	2	German	Grain	Base malt	3 °L	37	40%	40% - 40%
Flaked Rye	1		Adjunct	Raw	2.8 °L	36	13%	13% - 13%
CaraMunich	1	Belgian	Grain	Crystal malt	50 °L	33	33%	33% - 33%
Roasted Barley	1	United Kingdom	Grain	Roasted malt	550 °L	29	20%	20% - 20%
Caramel / Crystal 60L	1	American	Grain	Crystal malt	60 °L	34	25%	25% - 25%
Honey Malt	1	Canadian	Grain	Base malt	25 °L	37	20%	20% - 20%
Chocolate	1	United Kingdom	Grain	Roasted malt	425 °L	34	13%	13% - 13%
White Wheat	1	American	Grain	Base malt	2.8 °L	40	33%	33% - 33%

Yeasts Used In Specialty Smoked Beer Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	21	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
American Ale 1056	5	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
German Ale/ Kölsch Yeast WLP029	3	White Labs	Ale	Medium	Medium	75	65°F	69°F
California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5	68°F	73°F
Saflager - German Lager Yeast W-34/70	3	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Scottish Ale 1728	3	Wyeast	Ale	0.12	High	71	55°F	75°F
Dusseldorf Alt Yeast WLP036	3	White Labs	Ale	Medium	Medium	68.5	65°F	72°F
German Ale II WLP003	2	White Labs	Ale	Medium	Medium	76.5	65°F	70°F
Safale - German Ale Yeast K-97	2	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
American West Coast Yeast BRY-97	2	Danstar	Ale	Medium	High	72	62°F	75°F
Safbrew - General/Belgian Yeast S-33	2	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish moss	12	Fining	Boil	58%	5% - 100%
Whirlfloc	6	Fining	Boil	61%	17% - 100%
Gypsum	5	Water Agt	Mash	21%	0% - 50%
Calcium Chloride	4	Water Agt	Sparge	0%	0% - 0%
yeast nutrient	3	Other	Boil	70%	14% - 100%
Protafloc	3	Other	Boil	65%	3% - 100%
Juniper Branches	2	Water Agt	Other	100%	100% - 100%
CaCl	2	Water Agt	Mash	27%	17% - 36%
Lactic Acid	2	Water Agt	Mash	55%	17% - 94%
Cardamom	2	Spice	Boil	2%	1% - 2%
Hickory Wood Chips	2	Flavor	Secondary	2%	1% - 3%

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