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Old 01-19-2012, 03:38 PM   #1
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Default ADVICE !!! Smoked Porter

Does a smoked porter " HAVE " to have coffee flavor or background either it being from Black Patent malt or from another source ? Here's my recipe ..

Hopville . "Pitbull Porter" Robust Porter Recipe

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Old 01-19-2012, 09:59 PM   #2
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Bump... ANYONE ? Please..

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Old 01-19-2012, 10:17 PM   #3
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If you're going for a brown porter base style then, no need for black patent, but if you are leaning toward robust style, then yes.

That recipe is a huge percentage of smoked malt. Are you sure you want it that heavily smoked?

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Old 01-19-2012, 11:32 PM   #4
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Quote:
Originally Posted by michaeltrego View Post
If you're going for a brown porter base style then, no need for black patent, but if you are leaning toward robust style, then yes.

That recipe is a huge percentage of smoked malt. Are you sure you want it that heavily smoked?
Well I went by the guidlines as far as color, OG , and IBU's... For the Robust Porter.. Using Rauch Malt as around 50% of my grain bill.. Just wondering if I do enter this if they are going to expect to taste that roast coffee flavor?
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Kegged : APA(cascade+amarillo) , Smoked Robust Porter , Scottish Ale Export 80 Shilling

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Old 01-19-2012, 11:37 PM   #5
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Old 01-19-2012, 11:49 PM   #6
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I assume you mean "they" are competition judges...if you're shooting for a robust porter, then yes I would expect some roasty black patent (not roasted barley) notes. I think 50% Rauch is going to be overpowering, and 20-25% is more in line. Check out this recipe for JZ Smoked Porter...

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Old 01-19-2012, 11:59 PM   #7
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Quote:
Originally Posted by michaeltrego View Post
I assume you mean "they" are competition judges...if you're shooting for a robust porter, then yes I would expect some roasty black patent (not roasted barley) notes. I think 50% Rauch is going to be overpowering, and 20-25% is more in line. Check out this recipe for JZ Smoked Porter...
There's three pounds of that smoked malt in that recipe, but thats more than likely smoked with peat being a 9 lovibond.. Rauch malt that I'm using is smoked with beechwood at a 3 lovibond .. Rauch is sometimes used as 90-100% of the grain bill, being smokey as all can be, it's still smoother than a beer with 50% Smoked malt (peat smoked malt). So i think i should be alright on the smoke.. I am looking for a smoked robust porter that Showcases a smooth smoke, slight chocolate, and if it has to a VERY slight roasty coffee.. So i'm thinking 2 ounce of black patent.. ? thoughts ?
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Old 01-20-2012, 01:06 AM   #8
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Actually JZ's recipe uses the beechwood smoked rauch malt. He specifically recommends never using peat smoked malt or smoke flavoring.

Re: black patent - sure, a few ounces will help bring out a slight roast. Hope it turns out the way you like!

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Old 01-20-2012, 01:21 AM   #9
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Quote:
Originally Posted by michaeltrego View Post
Actually JZ's recipe uses the beechwood smoked rauch malt. He specifically recommends never using peat smoked malt or smoke flavoring.

Re: black patent - sure, a few ounces will help bring out a slight roast. Hope it turns out the way you like!
Well, the smoked malt in the hopville database, is peat smoked,, is what I was told... They have German Rauch malt in there.. which is beechwood smoked
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Bottled : Hefeweizen, APA, Imperial Oatmeal Stout,
Kegged : APA(cascade+amarillo) , Smoked Robust Porter , Scottish Ale Export 80 Shilling

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Old 01-20-2012, 01:27 AM   #10
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I've brewed ohio brewtus' edmund fitzgerald clone, substituting 100% of the base malt for smoke malt. It's a smoky, solid beer. Don't be afraid of the smoke malt if thats a flavor you like in beer

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