Style: Specialty Smoked Beer

• 66% Pale
• 7% Toast
• 7% Wheat
• 6% Roast
• 6% Pilsner
• 5% Crystal

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

• 95% Pale (71%)
• 62% Crystal (8%)
• 54% Roast (7%)
• 50% Toast (13%)
• 20% Wheat (14%)

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

• 21% East Kent Goldings
• 12% Willamette
• 10% Fuggle
• 8% Cascade
• 8% Magnum
• 8% Northern Brewer
• 8% Chinook
• 7% Columbus
• 6% Centennial
• 6% Hallertau Mittelfrüh

% of Specialty Smoked Beer recipes using each hop

• 39% Smoked Malt
• 29% Chocolate Malt
• 18% Pale Malt (2 Row) US
• 16% Black (Patent) Malt
• 13% Caramel/Crystal Malt - 80L
• 12% Caramel/Crystal Malt - 60L
• 11% Roasted Barley
• 10% Pale Malt, Maris Otter
• 10% Smoked Malt (Weyermann)
• 9% Caramel/Crystal Malt - 40L

Colour = malt category · bar = % of recipes

• 16% Safale American (US-05) Fermentis
• 7% California Ale (WLP001) White Labs
• 7% American Ale (1056) Wyeast Labs
• 6% Nottingham Lallemand
• 4% SafAle English Ale (S-04) Fermentis
• 4% Saflager Lager (W-34/70) Fermentis
• 3% British Ale (WLP005) White Labs
• 2% Sweden Kronjäst Bread Yeast
• 2% Edinburgh Ale (WLP028) White Labs
• 2% Brettanomyces Bruxellensis (WLP648) White Labs

% of Specialty Smoked Beer recipes using each strain

• 79% Single Infusion
• 21% Step Mash
• 0% Decoction

% of Specialty Smoked Beer recipes with mash data

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

median across recipes with a declared water profile