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Author Topic: Smoked Porter  (Read 6890 times)

Offline Ian Grant

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Smoked Porter
« on: May 10, 2011, 09:34:08 PM »
Let me know what u think..
 BeerTools Smoked Porter
12-B Robust Porter

Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 155.54 kcal per 12.0 fl oz

Original Gravity: 1.047 (1.048 - 1.065)
Terminal Gravity: 1.012 (1.012 - 1.016)
Color: 29.46 (22.0 - 35.0)
Alcohol: 4.6% (4.8% - 6.5%)
Bitterness: 35.0 (25.0 - 50.0)

Ingredients:
7.0 lb 2-Row Brewers Malt
1.0 lb German Smoked
1.0 lb Chocolate Malt
.5 lb Roasted Barley
1 lb Crystal Malt 120L
2.0 oz Fuggle (4.8%) - added during boil, boiled 60 min
0.5 oz Fuggle (4.8%) - added during boil, boiled 30 min

yeast- Wyeast 1056
Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m

00:46:35 Mash - Liquor: 3.14 gal; Strike: 166.94 F; Target: 153.0 F
00:47:35 Untitled Step - Water: 1.0 gal; Temperature: 185.7 F; Target: 160 F
01:12:35 Untitled Step - Untitled Sparge: 1.81 gal sparge @ 168.0 F, 15 min; Sparge #2: 1.81 gal sparge @ 168.0 F, 10 min; Total Runoff: 6.63 gal

Results generated by BeerTools Pro 1.5.15ls Pro 1.5.15

Offline Kyle

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Re: Smoked Porter
« Reply #1 on: May 11, 2011, 12:38:30 PM »
I've never used smoked malt before, but I've heard its really strong. Maybe the 2# is overkill.
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Offline Ian Grant

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Re: Smoked Porter
« Reply #2 on: May 11, 2011, 02:12:37 PM »
Ya I've cheched some recipes on HBT and they either use a small amount or go with alot so I'm not sure what to go with.  I think your right Kyle. I'll try one lb. And if it's not enough next time I'll add more.

Offline Kyle

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Re: Smoked Porter
« Reply #3 on: May 11, 2011, 04:59:09 PM »
good call, as is the case with any spice: a hint is nice, a wallop may be a taste-bud killer.

I'd think about even less than a pound, maybe 8oz, but, like I said, never used the stuff.

Incidently, for example, 12oz of roasted barley makes a huge flavor impact vs 8oz of the stuff, but with other things like crystal 60, the difference is less noticable comparing 8oz to 12oz.

My stand-by rule is to put in less rather than more of experimental spec grains: you can always remake the recipe with more, but you don't have the option of reducing the harshness if you over do it.
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Offline Brian_S

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Re: Smoked Porter
« Reply #4 on: May 11, 2011, 10:14:35 PM »
I've done a bit of reading on the smoked malt and see that the consensus seems to be you get a nice smoke flavour at the 1/3 grain bill mark.

If a true Rauch uses smoked malt for pretty near 100% of the grain bill and is still drinkable it may not be that potent.  I guess only trail and (hopefully little) error will tell.

B
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Offline Ian Grant

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Re: Smoked Porter
« Reply #5 on: May 31, 2011, 10:19:13 PM »
I just posted the Edit to the recipe I did a few weeks ago.  I just bottled this the other day and it tastes and smells awesome, can't wait until its ready to drink.. I'm loving all grain brewing  :D  :D

Offline Brian_S

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Re: Smoked Porter
« Reply #6 on: June 12, 2011, 10:12:24 AM »
Hi Ian, sorry I didn't get to try this yesterday as I was looking forward to it.  How did it turn out smoke wise?  Was 1 pound enough?

B
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Offline Kyle

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Re: Smoked Porter
« Reply #7 on: June 12, 2011, 10:51:57 AM »
It was great, but I certainly wouldn't put any more of the smoked malt in... really, really, good.
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Offline JohnQ

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Re: Smoked Porter
« Reply #8 on: June 12, 2011, 11:43:24 AM »
It was excellent, definitely in the first few recipes I'm going to be hitting after the grain gets here this week!
Thanks for bringing the samples along and thanks even more for leaving the extra behind!!!
Now I can watch the Canucks on Monday without having to visit Picaroons!
JW
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Offline Richard

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Re: Smoked Porter
« Reply #9 on: June 12, 2011, 01:08:08 PM »
+1 on the awesome vote. Well done man :D
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Offline Ian Grant

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Re: Smoked Porter
« Reply #10 on: June 12, 2011, 06:11:54 PM »
Thanks guys.   Its great that you liked it but is there anything you might change if you was to brew it?

Offline Richard

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Re: Smoked Porter
« Reply #11 on: June 12, 2011, 06:22:48 PM »
I'd experiment with different yeasts. I dunno what you used for this, but you might want to try an irish stout/porter yeast, or just plain 'ol S-04. I think the grain bill is perfect, but you could experiment a little with the hops too. Maybe scale back the bittering a touch to let the grain + yeast profile shine through more.

Just my $0.02: Once you've got the technique down, as you have, variations are often a matter of opinion/taste more than anything else.
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Offline Kyle

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Re: Smoked Porter
« Reply #12 on: June 13, 2011, 12:09:28 PM »
I'd try using Challenger hops for their spicy flavour, I think that would be very tasty.
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Offline JohnQ

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Re: Smoked Porter
« Reply #13 on: June 13, 2011, 04:46:44 PM »
BEST PART OF HOSTING!!!!...

No Driving afterwards :!:
 :twisted:  :twisted:  :twisted:
Charter Member
I'm on the 12 step program...
I'm on Step 1 - I've admitted I have a problem...and if you're reading this, so do you!

On Tap: 1. MT; 2. PartiGyle Barley Wine; 3. MT; 4. MT; 5. Obiwan Kanobe 6. Pollen Angels TM Base; 7. MT  8. MT
Visiting Taps:
Travelling: Vienna Pale @ RB's; NB55 @ Fakr's
Recent Visitors: CMC Graham Cracker Brown, Fakr's Warrior AGDTDiPA; Brew's SNPA; Brew's C^3, Fakr's Stout
In the BH's: 1. Empty 2. WW, STILL! 3. Empty
Aging: Lots and Lots of Mead for Samples

Offline DandyMason

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Re: Smoked Porter
« Reply #14 on: November 22, 2011, 02:02:55 PM »
Am I okay kegging this after 12 days?