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Old 08-03-2010, 02:21 PM   #1
mmmmdank
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Default Lapsang Souchong porter

This is one I've been meaning to try for a few years now. Brewed on Sunday, in primary now.

Ingredients:

1lb Black Patent malt
1lb Chocolate Wheat malt
3lbs light DME
4lbs amber DME
2-3oz organic lapsang souchong from a local co-op
4oz chinook pellet hops
1oz nugget pellet hops
WLP028 Edinburgh Ale Yeast
(dry hop) 1oz of willamette hops

I think it is going to make I real nice fall/winter day brew, dark and rich, decently hopped, with some hints of pine forest and campfire. Or at least that's what I'm hoping for at this point. I do like how it smelled before I put the lid and airlock on - noticeable smoky, piny aroma, also some tea aroma. And the beastie burps are smelling nice and hoppy.

Check out my blog at http://www.pufftuff.com for a detailed brew day log!

what do you think? anyone else try using lapsang souchong in their beer? how did it turn out?

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Old 08-03-2010, 02:49 PM   #2
JetSmooth
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Back when I was doing extract stuff, and didn't know what I was doing, I threw a handful of lapsang souchong into the boil of a brown ale. It was a frankenstein brew with no recipe; just picked up one of everything at a closeout sale.

This was like 15 years ago. But what I recall was a really interesting result. Reminded me of a camp fire. Now that I know more or less what I'm doing, I've been thinking about giving it anothe rgo. Can't wait to hear how yours turns out.

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Old 01-06-2012, 09:59 AM   #3
Pith
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How did this go?

EDIT: Since he's only ever done 2 posts, he's probably not coming back. Disregard this post.

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Old 01-06-2012, 10:25 AM   #4
markcurling
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Thanks for the bump though - I wouldn't have thought of that and having just bought some lapsang for the first time in a few years it sounds like a great idea!

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Old 01-10-2012, 11:00 AM   #5
Pith
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Quote:
Originally Posted by markcurling View Post
Thanks for the bump though - I wouldn't have thought of that and having just bought some lapsang for the first time in a few years it sounds like a great idea!
Haha, no worries. Hi-jack this thread by posting your recipe (if it differs from the above) and tell us how it goes! Also, it would be interesting to see how the smoky character changes with age, so try it every month or two and post back!
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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 01-10-2012, 11:04 AM   #6
markcurling
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I'd love to - but sadly I've got big queue of things I want to brew at the moment so I can't see it happening any time soon!

I've just tapped a porter though so maybe I'll fill a 6-pack of bottles and dry-tea them for a few weeks and report back!

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Old 01-10-2012, 11:45 AM   #7
Pith
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Quote:
Originally Posted by markcurling View Post
I've just tapped a porter though so maybe I'll fill a 6-pack of bottles and dry-tea them for a few weeks and report back!
Awesome idea.
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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
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Stella-hopped Saison
Blackberry Wine or Bochet
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Old 11-16-2012, 03:21 PM   #8
monkamillion
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Funny I read this after I brewed something similar last night. I'm new at home brewing (5 batches) and am sticking with smaller volume (2 gal) for fear of messing up and being pressured to drink 5 gallons of bad beer (old college moral virtue: never waste beer).
My recipe for 2 gallons, I'm calling "Smokey Churchill Porter":
8 oz chocolate malt (350 SRM)
8 oz caramel malt (80 SRM)
0.7 oz lapsang souchong
3.5 lb dark liquid extract
1 oz Willamette boil 60 min.
.25 tsp Irish Moss boil 10 min.
Safale-04 dry ale yeast

SG - 1.062

Like others, the wort ended smelling splendid: piney, smokey, chocolate and caramel. I was afraid of the volume of tea, since it is potent stuff. But so far it seems .7 oz was just about right - time will tell.
Wikipedia says that lapsang suchong was Sir Winston Churchill's tea of choice...if so, this beer with be his beer of choice 1 degree of seperation http://en.wikipedia.org/wiki/Lapsang_souchong

I am new, but I'll be back...

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Old 11-17-2012, 11:22 AM   #9
Pith
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"Smokey Churchill Porter". Definitely interested to see how this goes.

__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 12-24-2012, 05:55 PM   #10
monkamillion
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Quote:
Originally Posted by monkamillion View Post
Funny I read this after I brewed something similar last night. I'm new at home brewing (5 batches) and am sticking with smaller volume (2 gal) for fear of messing up and being pressured to drink 5 gallons of bad beer (old college moral virtue: never waste beer).
My recipe for 2 gallons, I'm calling "Smokey Churchill Porter":
8 oz chocolate malt (350 SRM)
8 oz caramel malt (80 SRM)
0.7 oz lapsang souchong
3.5 lb dark liquid extract
1 oz Willamette boil 60 min.
.25 tsp Irish Moss boil 10 min.
Safale-04 dry ale yeast

SG - 1.062

Like others, the wort ended smelling splendid: piney, smokey, chocolate and caramel. I was afraid of the volume of tea, since it is potent stuff. But so far it seems .7 oz was just about right - time will tell.
Wikipedia says that lapsang suchong was Sir Winston Churchill's tea of choice...if so, this beer with be his beer of choice 1 degree of seperation http://en.wikipedia.org/wiki/Lapsang_souchong

I am new, but I'll be back...
6 weeks later, cracked open a beer on Christmas Eve day and must say I love the lapsang. Very woodsy, just the right amount of smokey. It is a bit black, so I am on the line to call this a stout, maybe a "pout"?
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