Brewsmith

Recipes 

I did the smoked porter yesterday, and at first I thought that the 5 lbs. of rauch malt was going to be too much, but after the boil, I think it's going to be great. The aroma of smoke was huge during the mash, but tasting after the boil it was not overwhelming. The recipe was something like this (I can't remember the hop amounts off the top of my head ):

Smoked Porter 5.5 gallons

5 lb. 2-row
5 lb. rauch malt
0.5 lb. crystal 75
0.5 lb. chocolate malt
0.25 lb. balck patent
0.5 lb. flaked barley

Target 60 min
Willamette 30 min
East Kent Goldings 30 min

OG: 1.059
SRM: 29
IBU: 35

This one is going on tap. When it's gone, I'll try it again but with peated malt (not 5 lbs though! )

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Dude

Recipes 

Next time I do a smoked beer I'm going to smoke the grains myself. I don't think you get as much smoke flavor from the german rauchmalt stuff.

By smoking it yourself, after a few times you'll be able to dial it in pretty good to what you like as far as smokiness.

I want to try a smoked IPA one of these days.

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Brewsmith

Recipes 

When I was at the LHBS picking up the grain, one of the guys working there told me he had just made a smoked hefeweizen. I'll ask to sample some the next time I'm in there. Sounds interesting.

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Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
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Brewsmith

Recipes 

I racked it to the secondary last night. Nice and smooth. No harsh roasted flavors, and the smokiness comes through without being overpowering. Can't wait to get it on tap when I finish the kegerator.

__________________
Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
My Recipes
Tuba Sonata
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Brewpastor

Recipes 

I just got back from a vacation in the San Diego area and had a great tour of the new Stone brewery where I was told that they use just less then 1% of peated malt in their smoked porter.

The tour was great, and I will tell everyone about it when I have a free moment.

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Before I learned to brew I was poor, sober and lonely. Now I am just poor.

Beer Snob

Recipes 

About time you checked in What there was no internet where you were? The Pastor was gone... we lost our sense of direction and all you know

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Michael

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat

Brewsmith

Recipes 

I just got back the other day from being away for about 2 weeks, and I was also wondering where the good pastor went. Glad to have you back. I'll be visiting Stone in July!

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Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
My Recipes
Tuba Sonata
Smith & Co. Custom Tap Handles