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

Bump... ANYONE ? Please..

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?

michaeltrego said:

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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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?

Your beer doesn't if you don't want it to.

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...

michaeltrego said:

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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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 ?

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!

michaeltrego said:

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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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

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

Not sure if this is what you are looking for but I have made this recipe 5 times and it is really solid. There is not much of a roast character, more of the chocolate and burned sugar variety which pairs well with the smoke I think.


I have made variations on this recipe and I am really happy with it now. This has a strong smoked flavor, which I think is a good thing.


Recipe: Smoked Porter v5
Brewer: Scott
Style: Robust Porter
TYPE: All Grain
Taste: (39.0)

Recipe Specifications
--------------------------
Boil Size: 14.39 gal
Post Boil Volume: 13.26 gal
Batch Size (fermenter): 11.75 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.063 SG
Estimated Color: 29.6 SRM
Estimated IBU: 42.3 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------

13 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 51.6 %
8 lbs Best Malz Smoked Malt (3.5 SRM) Grain 2 31.7 %
1 lbs 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.0 %
1 lbs Chocolate Malt (475.0 SRM) Grain 4 4.0 %
1 lbs Pale Chocolate Malt (200.0 SRM) Grain 5 4.0 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 2.0 %
3.2 oz Roasted Barley (300.0 SRM) Grain 7 0.8 %
2.00 oz Galena [11.00 %] - Boil 60.0 min Hop 8 31.0 IBUs
1.00 oz Northern Brewer [10.00 %] - Boil 20.0 mi Hop 9 8.5 IBUs
1.00 oz Northern Brewer [10.00 %] - Boil 5.0 min Hop 10 2.8 IBUs
0.50 tsp Yeast Nutrient (Boil 5.0 mins) Other 11 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) Yeast 12

Total Grain Weight: 25 lbs 3.2 oz

Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Mash In 154.0 F 60 min

Notes:
------
Might want to choose a yeast besides 1028 if you cant ferment around 62F as 1028 doesn't come out as clean with higher temps. 1272 would be a good choice and I have made this beer a few times with it successfully.

I have made this with 2-row before but MO gave it a better depth of flavor.

If you want to reduce the smoke flavor to a mellower level, drop 4 LBs of smoked malt and replace with MO.

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Cheers!

You can use Peat Smoked if you want. Jamil's recommendations are all well and good, but when it comes down to it, everyone has different tastes.

What I would recommend is starting low on the smoke and see how it tastes. You can then add more on the next batch if it's not smoky enough.

I had a smoked porter at a nearby brewpub and let me tell you it was like sucking on the end of a burnt stick!

Stone smoked porter uses peated malt so it cant be all that bad.

That said, I much prefer the "bacony" flavor of beechwood smoke vs the "bandaid/earthy" flavor of peat.

Stone smoked porter:
82.5% crushed North American two-row pale malt
9.5% crushed 75L crystal malt
5.5% crushed chocolate malt
2.5% crushed peat-smoked malt
Conversion temp: 157F [10 minutes]
Mash out 165F

.293 lb/bbl Columbus hops (12.9% AA) [90minutes]
.23 lb/bbl Mt Hood hops (6% AA) [0 Minutes]

White Labs WLP007 or WLP002

SG: 1.065
FG: 1.018
Ferment at 72F