Style: Classic Style Smoked Beer

• 54% Pale
• 14% Wheat
• 12% Pilsner
• 12% Toast
• 4% Crystal

% of total grain weight across all recipes · sums to ~100%

• 91% Pale (69%)
• 52% Toast (17%)
• 51% Crystal (8%)
• 38% Roast (4%)
• 30% Pilsner (44%)

% of Classic Style Smoked Beer recipes using each malt category (addition % in brackets)

• 17% Hallertau Mittelfrüh
• 10% Magnum
• 9% East Kent Goldings
• 8% Chinook
• 8% Saaz
• 8% Willamette
• 7% Hersbrucker
• 6% Fuggle
• 5% Tettnang
• 4% Hallertau

% of Classic Style Smoked Beer recipes using each hop

dated Classic Style Smoked Beer recipes with at least one dry-hop addition

• 20% Weyermann - Beech Smoked Barley
• 15% Smoked Malt
• 9% Briess - Cherry Wood Smoked Malt
• 9% Weyermann - Oak Smoked Wheat Malt
• 8% American - Roasted Barley
• 8% Smoked Malt (Weyermann)
• 6% Black (Patent) Malt
• 6% German - Melanoidin
• 6% Rice Hulls
• 6% United Kingdom - Maris Otter Pale

Colour = malt category · bar = % of recipes

• 12% SafAle English Ale (S-04) Fermentis
• 12% Saflager Lager (W-34/70) Fermentis
• 10% Safale American (US-05) Fermentis
• 6% German Lager (WLP830) White Labs
• 3% SafAle German Ale (K-97) Fermentis
• 3% Lutra Kveik (OYL-071) Omega
• 3% California Ale (WLP001) White Labs
• 3% English Ale (WLP002) White Labs
• 3% Octoberfest Lager Blend (2633) Wyeast Labs

% of Classic Style Smoked Beer recipes using each strain

• 77% Single Infusion
• 19% Step Mash
• 4% Decoction

% of Classic Style Smoked Beer recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile