Smoked Porter

[Ian Grant]

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 120°L
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

[Kyle]

I've never used smoked malt before, but I've heard its really strong. Maybe the 2# is overkill.

[Ian Grant]

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.

[Kyle]

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.

[Brian_S]

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

[Ian Grant]

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    

[Brian_S]

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

[Kyle]

It was great, but I certainly wouldn't put any more of the smoked malt in... really, really, good.

[JohnQ]

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

[Richard]

+1 on the awesome vote. Well done man

[Ian Grant]

Thanks guys.   Its great that you liked it but is there anything you might change if you was to brew it?

[Richard]

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.

[Kyle]

I'd try using Challenger hops for their spicy flavour, I think that would be very tasty.

[JohnQ]

BEST PART OF HOSTING!!!!...

No Driving afterwards :!:
 :twisted:  :twisted:  :twisted:

[DandyMason]

Am I okay kegging this after 12 days?