did i not use enough smoked malt?

bkov · 06-08-2009, 01:09 AM

did i not use enough smoked malt? this smoked robust porter is fairly young still and i cant detect smoke flavor. its still good but no smoke which was what i was going for. heres the recipe(3.5lbs smoked malt)

1lbs Briess 2 Row Caramel 60 $1.35/lb $1.35

1lbs Gambrinus Dark Munich $1.55/lb $1.55

8lbs 8oz Briess 2-Row Brewer's Malt $1.15/lb $9.78

1lbs Simpsons Chocolate $1.65/lb $1.65

0lbs 12oz Simpsons Black Malt $1.65/lb $1.24

3lbs 8oz Weyermann Smoked Malt $1.80/lb $6.30

1lbs Thomas Fawcett Crystal Malt 45

1 Kent Goldings, UK Pellets - 1 oz, 5.0% AA @ 60mins

.7 oz Williamette Pellets 4.2% AA @ 30mins

.8 oz Williamette Pellets 4.2% AA @ 15mins

.4 oz golding @ 0mins
.4 williamette @ 0mins

us05

**remilard** · 06-08-2009, 01:16 AM

That's what, 25%?

I like more like 50% in a porter, but you ought to be able to taste the 25%.

I do think the strength of the smoked malt is variable (likely with age).

**conpewter** · 06-08-2009, 02:10 AM

I used about 50% in my first one and just tasted it today. It is not cold or carbed yet but unless it changes a lot I think I didn't get enough smoke in it :/ We'll see

desertbronze · 06-08-2009, 05:36 AM

To answer your question - you did not use enough smoked malt if you want a noticeably smoky beer. I have brewed smoked porter a couple of times - first time 40% Weyermann rauchmalt - very good at one month - smoke flavor had faded noticeably by 4 months. Used 50% home smoked malt the second time - very good at one month, and this one held its smoke flavor for 6 months.

bkov · 06-08-2009, 06:01 AM

i followed jamils recipe but added alittle more chocolate and black malt. increased the smoked grain by a half pound. i guess next time ill double the smoked malt, or add a few ounces of peated malt

**Bobby_M** · 06-08-2009, 02:07 PM

I did the same recipe with 3 pounds and my scoresheets both came back "no smoke flavor detected, should have entered in the Robust Porter category". OKAY!! I actually just did enter it in that category so we'll see.

I'm going to make it again and use 5 lbs of weyerman smoked.

**david_42** · 06-08-2009, 02:49 PM

Have you bottled this yet? If not, get 4 ounces of PEAT-smoked malt and steep in a pint of water. Add a little at a time to taste.

**conpewter** · 06-08-2009, 03:21 PM

If you want more smoke you can try liquid smoke. Apparently they make it by smoldering hickory or some other such wood and passing the smoke through water, after a day or two you have liquid smoke. I have not tried using it yet.

flyangler18 · 06-08-2009, 03:35 PM

I think 50% should be a minimum percentage of Rauchmalz for a prominent smoke character, scaling up as you see fit.

For perspective, Aecht Schenklera Rauchbier, while not a porter, is entirely Rauchmalz if memory serves.

sundowner · 06-08-2009, 06:14 PM

Rauchmalt is very mild. You need lots of it. I prefer smoking my own with alderwood. I would avoid liquid smoke and peated malt at all cost.