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	5760
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	4431
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	1.058	1.010		Partial Mash	3076
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	3026
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	2802
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	2388
Kjeller 5 Rykende Blondine 25l	25 L	5.77%	24.47	1.053	1.009		BIAB	2105
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	1985
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.010		All Grain	1950
Gotlandsdricka (Jester King Clone)	5 gal	4.6%	28.85	1.044	1.009		All Grain	1932

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Smoked English Porter 1.01	6 gal	5.44%	26.34	1.055	1.014		All Grain	13
Cooroy Blue	5.5 gal	15.95%	109.24	1.160	1.038		All Grain	32
Smoked Schwarzbier 1.01	6 gal	5.57%	24.08	1.051	1.009		All Grain	220
George Brown Lutra Kveik Rauchmarzen	15 L	4.26%	24.57	1.041	1.009		All Grain	73
Bob's Smoked Schwarzbier	5.5 gal	4.78%	32.31	1.049	1.012		All Grain	96
Peat Bomb	5.5 gal	7.25%	46.93	1.076	1.021		All Grain	89
龍眼啤酒實驗	20 L	5.25%	34.36	1.049	1.009		All Grain	74
Black Bear Session Beer	2.5 gal	6.02%	28.6	1.060	1.014		extract	145
American Lager	30 L	5.03%	18.43	1.051	1.012		All Grain	123
Smoked porter	5.5 gal	6.04%	2.38	1.059	1.013		All Grain	181

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	66		Grain	smoked malt	3°L	37	33%	1% - 100%
Smoked Malt	45		Grain	smoked malt	5°L	37	27%	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	24		Adjunct	raw	2.2°L	33	9%	3% - 24%
Caramel / Crystal 60L	23		Grain	crystal malt	60°L	34	8%	2% - 56%
American - Chocolate	23	American	Grain	roasted malt	350°L	29	5%	2% - 9%
United Kingdom - Maris Otter Pale	22	United Kingdom	Grain	base malt	3.75°L	38	53%	3% - 100%
Briess - Cherry Wood Smoked Malt	20	US	Grain	smoked malt	5°L	37	22%	0% - 96%
Peated Malt	19		Grain	specialty malt	2.5°L	38	15%	1% - 100%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	22	15	39%	14% - 100%
East Kent Goldings	20	5	40%	6% - 100%
Willamette	20	4.5	34%	13% - 100%
Fuggles	19	4.5	37%	14% - 77%
Chinook	17	13	37%	3% - 83%
Northern Brewer	17	7.8	45%	6% - 100%
Tettnanger	14	4.5	40%	6% - 100%
Centennial	13	10	34%	7% - 69%
Cascade	12	7	34%	6% - 100%
Hallertau Mittelfruh	11	3.75	49%	17% - 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	41	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	15	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	12	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	9	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safale - German Ale Yeast K-97	6	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Wyeast - German Ale 1007	6	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Mangrove Jack - Californian Lager M54	4	Mangrove Jack	Lagers	n/a	Med-High	79.5%	64°F	68°F
Wyeast - Scottish Ale 1728	4	Wyeast	Ale	0.12	High	71%	55°F	75°F
White Labs - Dry English Ale Yeast WLP007	3	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	29	Water Agt	Mash	17%	0% - 100%
Whirlfloc	23	Water Agt	Mash	54%	0% - 100%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	9%	0% - 50%
Irish Moss	14	Other	Mash	81%	33% - 100%
Lactic acid	12	Water Agt	Mash	53%	1% - 100%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	0%	0% - 2%
Phosphoric acid	6	Water Agt	Mash	96%	78% - 100%
Wyeast - Beer Nutrient	5	Other	Boil	36%	1% - 100%
Calcium Chloride (anhydrous)	4	Water Agt	Mash	9%	0% - 33%
Epsom Salt	3	Water Agt	Mash	3%	0% - 13%

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