Style: Classic Style Smoked Beer
All StylesStyle Profile based on 117 recipes
BU:GU
0.45
Hops
3.4 g/L
Mash pH
5.53
Description
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. Entry Instructions: The entrant must specify a Classic Style base beer. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. History: The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in bock, doppelbock, weissbier, dunkel, schwarzbier, helles, Pils, and other specialty styles.
Examples: Alaskan Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter
- 92% Pale (70%)
- 62% Crystal (8%)
- 50% Toast (15%)
- 38% Roast (4%)
- 30% Pilsner (44%)
% of Classic Style Smoked Beer recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 15% Hallertau Mittelfrüh
- 10% Magnum (GR)
- 8% East Kent Goldings
- 8% Saaz (CZ)
- 8% Willamette
- 8% Chinook
- 7% Hallertauer Hersbrucker
- 6% Fuggles
- 5% Tettnanger
- 4% Hallertau (US)
% of Classic Style Smoked Beer recipes using each hop
g/L · median with IQR range
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% Smoked Malt (Weyermann)
- 8% American - Roasted Barley
- 6% Black (Patent) Malt
- 6% German - Melanoidin
- 6% United Kingdom - Maris Otter Pale
- 6% Rice Hulls
Colour = malt category · bar = % of recipes
- 12% Saflager Lager (W-34/70) Fermentis
- 12% SafAle English Ale (S-04) Fermentis
- 10% Safale American (US-05) Fermentis
- 6% German Lager Yeast (WLP830) White Labs
- 3% Octoberfest Lager Blend (WY2633) Wyeast
- 3% SafAle German Ale (K-97) Fermentis
- 3% Lutra Kveik (OYL-071) Omega
- 3% English Ale Yeast (WLP002) White Labs
- 3% California Ale Yeast (WLP001) White Labs
% of Classic Style Smoked Beer recipes using each strain
- 77% Single Infusion
- 19% Step Mash
- 4% Decoction
26 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
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.