Smoked Beer - Classic Style Smoked Beer

A smoke-enhanced beer showing good balance between the smoke and beer character, 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 and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts u

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 Classic Style Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Authentic Bamberg Rauchbier (BYO)	22 L	6.18%	40.45	1.056	1.009		All Grain	11337
Smoked Brown Ale	3.5 gal	6.41%	25.1	1.061	1.012		BIAB	4760
Smokey McSmokerson	6.5 gal	4.44%	28.94	1.049	1.015		All Grain	3317
Awesome Recipe	1000 L	6.07%	40.66	1.062	1.015		All Grain	3209
Rauchbier	5.5 gal	5.66%	41.42	1.051	1.007		All Grain	3141
Bacon Lager (20L)	21 L	6.04%	22.43	1.056	1.010		All Grain	2950
Munich Ranch Ale	26 L	5.97%	13.04	1.058	1.012		All Grain	2778
Dorymans Dark Ale	5 gal	6.54%	83.15	1.068	1.018		All Grain	2030
BlondZita	120 L	4.21%	20.07	1.041	1.009		All Grain	1686
Smoked Pilsner	12 gal	5.45%	25.39	1.052	1.011		All Grain	1592

Newest Classic Style Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hefe's Old Smokey	2.75 gal	7.13%	29.14	1.064	1.009		BIAB	14
Collards	12 gal	3.19929%	0	1.032	1.008		All Grain	22
Lucy Scott smoked rye lager and habanero	16 L	6.33%	28.72	1.064	1.016		All Grain	67
NSW	30 L	5.54%	31.07	1.051	1.009		All Grain	58
Cherry Smoke 1 gal	1 gal	6.12%	11.92	1.062	1.016		All Grain	85
Smokey Weisse	21 L	7.74%	18.9	1.076	1.017		All Grain	82
Smoked Porter	2 gal	7.08%	51.18	1.070	1.016		All Grain	105
Smoked Porter	2 gal	7.01%	60.42	1.070	1.016		All Grain	76
Smoked Porter	5 gal	6.35%	49.17	1.059	1.010		All Grain	121
Smoke Robust Porter	5.5 gal	7.64%	39.78	1.072	1.014		BIAB	93

Fermentables Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	107		Grain	smoked malt	3°L	37	32%	2% - 100%
Weyermann - Beech Smoked Barley	73	DE	Grain	smoked malt	2.7°L	35	37%	4% - 88%
Munich - Light 10L	56		Grain	specialty malt	10°L	33	19%	4% - 81%
Smoked Malt	55		Grain	smoked malt	5°L	37	25%	2% - 93%
US - Pale 2-Row	46	US	Grain	base malt	1.8°L	37	55%	17% - 83%
Briess - Cherry Wood Smoked Malt	40	US	Grain	smoked malt	5°L	37	29%	4% - 97%
German - Melanoidin	38	German	Grain	roasted malt	25°L	37	5%	1% - 25%
American - Chocolate	32	American	Grain	roasted malt	350°L	29	4%	1% - 9%
German - Vienna	29	German	Grain	base malt	4°L	37	27%	5% - 68%
German - Pilsner	25	German	Grain	base malt	1.6°L	38	46%	2% - 80%

Hops Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	48	3.75	60%	20% - 100%
Magnum	40	15	49%	9% - 100%
Saaz	30	3.5	46%	17% - 100%
Willamette	29	4.5	38%	10% - 100%
Hallertau Hersbrucker	28	4	43%	13% - 100%
Chinook	26	13	42%	11% - 100%
Perle	23	8.2	43%	8% - 100%
Tettnanger	21	4.5	49%	13% - 100%
Cascade	20	7	35%	5% - 100%
East Kent Goldings	18	5	37%	7% - 100%

Steeping Grains Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	4		Grain	smoked malt	5°L	37	75%	33% - 100%
Smoked Malt	3		Grain	smoked malt	3°L	37	37%	20% - 67%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	30%	11% - 50%
Belgian - Roasted Barley	2	Belgian	Grain	roasted malt	575°L	30	13%	0% - 25%
Munich Dark 20L	2		Grain	specialty malt	20°L	34	16%	12% - 20%
German - CaraMunich III	2	German	Grain	crystal malt	57°L	34	24%	20% - 28%
Briess - Cherry Wood Smoked Malt	2	US	Grain	smoked malt	5°L	37	52%	40% - 63%

Yeasts Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	50	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	39	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Safale - English Ale Yeast S-04	33	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	10	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Bohemian Lager 2124	10	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F
Wyeast - German Ale 1007	9	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Mangrove Jack - Bavarian Lager M76	8	Mangrove Jack	Lagers	n/a	Medium	77.5%	45°F	57°F
Fermentis - Saflager - German Lager Yeast S-23	7	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Fermentis - Safale - German Ale Yeast K-97	7	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	6	Danstar	Ale	Med-High	High	77%	57°F	70°F

Other Ingredients Used In Classic Style Smoked Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	56	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	14%	0% - 100%
Epsom Salt	25	Water Agt	Boil	8%	0% - 100%
Lactic acid	25	Water Agt	Mash	65%	5% - 100%
Whirlfloc	25	Fining	Boil	77%	0% - 100%
Irish Moss	20	Fining	Boil	55%	0% - 100%
Baking Soda	17	Water Agt	Mash	9%	0% - 28%
Phosphoric acid	15	Water Agt	Sparge	74%	2% - 100%
Chalk	14	Water Agt	Mash	10%	0% - 34%
Calcium Chloride (anhydrous)	9	Water Agt	Mash	13%	0% - 53%

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