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	7781
Smoked Pale ale	11 L	5.69%	25.66	1.058	1.014		All Grain	6284
Grodziskie	6 gal	4.84%	22.98	1.052	1.015		BIAB	3785
14 Peat Smoked Lager - partial mashing	23 L	6.33%	44.45	1.058	1.010		Partial Mash	3754
Smoked Rye PA	19 L	5.95%	65.19	1.057	1.011		All Grain	3740
Smoked pepper IPA	5.5 gal	5.23%	73.51	1.052	1.012		All Grain	3656
Los Bee Ahumados	24 L	5.99%	29.37	1.055	1.010		All Grain	3035
Lightly Smoked Dunkelweizen V1.2	5 gal	6.94%	20.18	1.069	1.016		Partial Mash	2824
Gotlandsdricka (Jester King Clone)	5 gal	4.6%	28.85	1.044	1.009		All Grain	2763
Olav's Stjørdalsøl	23.5 L	5.71%	13.35	1.066	1.022		All Grain	2747

Newest Specialty Smoked Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.5 gal	3.44%	22.56	1.033	1.007		Partial Mash	38
KJETTERI	26 L	4.05%	18.5	1.039	1.008		All Grain	90
smoked DBock	5 gal	9.39%	49.1	1.086	1.015		All Grain	44
Ice Shanty Ale (Skibsøl )	5.5 gal	4.44%	28.09	1.044	1.010		All Grain	80
Awesome Recipe	10 L	5.69%	30.22	1.056	1.013		All Grain	89
smoke hole v 2	5.5 gal	4.11%	14.48	1.038	1.007		BIAB	488
VOILE DE FUMÉE	26 L	4.37%	29.56	1.036	1.003		All Grain	190
Smoked Pumpkin Ale	10.5 gal	6.8%	24.36	1.066	1.014		All Grain	254
Smokey Conundrum - Beechwood Ale	5 gal	4.84%	41.93	1.045	1.008		All Grain	260
Stjorsdasol ll ('25) Norwegian Smoked Spruce Beer	5.5 gal	5.91%	36.4	1.055	1.010		BIAB	316

Fermentables Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Smoked Malt	67		Grain	smoked malt	3°L	37	33%	1% - 100%
Smoked Malt	48		Grain	smoked malt	5°L	37	28%	0% - 100%
US - Pale 2-Row	42	US	Grain	base malt	1.8°L	37	51%	1% - 90%
Weyermann - Beech Smoked Barley	30	DE	Grain	smoked malt	2.7°L	35	28%	5% - 85%
Briess - Cherry Wood Smoked Malt	30	US	Grain	smoked malt	5°L	37	21%	0% - 96%
American - Chocolate	27	American	Grain	roasted malt	350°L	29	5%	2% - 9%
Munich - Light 10L	27		Grain	specialty malt	10°L	33	25%	1% - 96%
Flaked Oats	26		Adjunct	raw	2.2°L	33	9%	3% - 24%
United Kingdom - Maris Otter Pale	26	United Kingdom	Grain	base malt	3.75°L	38	54%	3% - 100%
Caramel / Crystal 60L	25		Grain	crystal malt	60°L	34	8%	2% - 56%

Hops Used In Specialty Smoked Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	28	15	39%	14% - 100%
East Kent Goldings	21	5	37%	6% - 100%
Northern Brewer	20	7.8	44%	6% - 100%
Willamette	20	4.5	34%	13% - 100%
Fuggles	18	4.5	40%	14% - 100%
Saaz	17	3.5	46%	15% - 100%
Chinook	16	13	37%	3% - 83%
Hallertau Mittelfruh	15	3.75	49%	13% - 100%
Centennial	15	10	36%	7% - 100%
Tettnanger	15	4.5	38%	6% - 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	51	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	16	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	13	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - California Ale Yeast WLP001	11	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	10	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - German Ale 1007	7	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	6	Lallemand	Ales	High	High	80%	77°F	104°F
Wyeast - Scottish Ale 1728	6	Wyeast	Ale	0.12	High	71%	55°F	75°F
Fermentis - Safale - German Ale Yeast K-97	6	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Mangrove Jack - Californian Lager M54	4	Mangrove Jack	Lagers	n/a	Med-High	79.5%	64°F	68°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	37	Water Agt	Mash	19%	0% - 100%
Whirlfloc	23	Fining	Boil	54%	0% - 100%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	11%	0% - 63%
Irish Moss	17	Fining	Boil	82%	33% - 100%
Lactic acid	15	Water Agt	Mash	61%	1% - 100%
Phosphoric acid	7	Water Agt	Mash	97%	78% - 100%
Yeast Nutrient	6	Water Agt	Boil	32%	1% - 91%
Wyeast - Beer Nutrient	6	Other	Mash	33%	1% - 100%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	0%	0% - 2%
Calcium Chloride (anhydrous)	6	Water Agt	Mash	5%	0% - 30%

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