Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Smoked Brown Porter With Brown Malt?

Reply
 
LinkBack Thread Tools
Old 01-29-2012, 10:48 PM   #1
dougdecinces
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Indianapolis, Indiana
Posts: 615
Liked 16 Times on 11 Posts
Likes Given: 7

Default Smoked Brown Porter With Brown Malt?

One of the best beers I made was a brown porter with 37% brown malt. It was practically undrinkable after a month, but complex and delicious after four. Today I came up with the idea of making a smoked brown porter and I came up with a recipe that I think looks good.

The original recipe was 37% brown malt, 6% crystal 60, 3% chocolate and the rest just plain old 2 row.

For this new recipe, I was thinking of going 40/40/20 with beechwood smoked malt, brown malt and munich with EKG at 60 and 15 minutes. I would shoot for an OG in the mid-1.05's The SRM checks out at roughly 29, which is right in line with the style. But two questions come to mind:

1) Is 40% smoked malt enough for this beer? This would be my first smoked beer and I want to make sure that I hit a sweet spot where the smoke is assertive, but not like a campfire.

2) Is there any chance of me getting this to convert? This is what I am most worried about. But save for switching the Munich with pale malt and a handful of crystal, there isn't much I can do. Even if I only get efficiency in the 50's, I'll make it work.

__________________
dougdecinces is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2012, 02:21 AM   #2
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,391
Liked 83 Times on 77 Posts
Likes Given: 4

Default

I just finished a brown porter with home-smoked rye. So far, pretty tasty.

1) Is 40% smoked malt enough for this beer? This would be my first smoked beer and I want to make sure that I hit a sweet spot where the smoke is assertive, but not like a campfire.

Two big problems with smoked malt. First, the strength varies wildly by maltster and by freshness. Second, some people think 10% rauch malt tastes like an ashtray, while other people think bottled liquid smoke is quite refreshing when drunk straight up.

2) Is there any chance of me getting this to convert? This is what I am most worried about. But save for switching the Munich with pale malt and a handful of crystal, there isn't much I can do. Even if I only get efficiency in the 50's, I'll make it work.[/QUOTE]

You can use powdered amylase enzyme. Your LHBS can sell you way more than you'll need for under two bucks. Or you can go chicha-style and use saliva as your mash water.

__________________
kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Porter from 50% Brown Malt? Dr. Francois Recipes/Ingredients 17 11-18-2012 03:48 PM
Oak Cubes in Smoked Brown Ale inthebackwoods Recipes/Ingredients 6 09-16-2011 04:55 PM
Brown Malt in Robust Porter? BarnabyHooge Recipes/Ingredients 2 11-15-2010 05:16 PM
Smoked Porter-Brown thingy (AG) Matt Up North Recipes/Ingredients 1 04-20-2010 10:27 PM
Smoked Brown Ale NYCBrewGuy Recipes/Ingredients 3 10-27-2009 02:00 AM