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Old 05-27-2013, 04:10 AM   #1
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Default Smoked Porter Critique

Hello HBT collective,

Any input on this English smoked porter recipe?

5 lbs English Maris Otter Malt
5 lbs Brittish Peated Malt
1 lb Fawcett Oat Malt
12 oz English Medium Crystal
4 oz English Extra Dark Crystal
1 lb English Chocolate Malt
8 oz English Black Malt

0.667 oz US Magnum (14.7 AA) @ 60 min
1 oz Organic UK Fuggle (3.8 AA) @ 5 min

Yeast TBD
Expected OG = 1.064
Aprx 37 IBUs

I'm sure there are varying opinions on this, but is it too much chocolate and/or black malt?

Cheers

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Old 06-03-2013, 06:17 PM   #2
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Bump?

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Old 06-03-2013, 06:39 PM   #3
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I'd steer clear of peat smoked malt. It's a super powerful flavor. I'd swap that out with a regular smoked malt, or try smoking your own.

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Old 06-03-2013, 06:57 PM   #4
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Interesting, is it more pungent than other styles of smoked malt? Or just more potent? I did a 1gal test batch a while back to get a feel for the amount of smoke I want. I did 50/50 in my test batch also. But I think it was probably beach wood smoked or something.

I already ordered the malt in this recipe, so I'll probably use the peat, but I wonder if I should pull back the precent. With that said, I do love a strong smoked character.

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Old 06-03-2013, 07:10 PM   #5
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conventional wisdom is not to use more than 0.5# of peat malt. although people parrot that advice, i never see anyone that has actually used a large amount of it. let us know how it turns out. it might be awful.

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Old 06-03-2013, 07:19 PM   #6
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Hmmmm, maybe I'll re-order some malt and go with beach wood or something. I do want a strong presence in the grist, but not anything putrid.

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Old 06-03-2013, 10:04 PM   #7
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I'd recommend rauchmalt or any other type of wood smoked malt over peat any day. It's a very intense flavor that's a little hard to explain. They usually use it in scotch I think, so think of the dirty, earthy flavor scotch has.

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Old 06-04-2013, 12:12 AM   #8
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I thought about doing a micro mash, like a quart or less, of this recipe roughly scaled way down. I figure the sweet wort will give me an idea of the character.

I'll probably end up ordering something else though.

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Old 06-04-2013, 12:34 AM   #9
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If you can, try out the malt, as you suggested. Peated malts come in a variety of strengths, so it's tough to say how strong yours will be. I've heard some people claim they've got pretty lightly peated malts, and others have used a pound or so in 5g and claimed it's tasted like Laphroaig. If you can't try it first, use a standard wood smoked malt rather than the peat.

For a porter, I would also tone down on the roasted malts. You could cut both quantities in half and still have a good porter character. In fact, that's probably exactly what I'd do. From there, adjust up or down by 25% at most depending upon how roasty you like it.

You might consider a slight increase in the hop rate as well, just to balance out the roast and smoke flavors. Not much, maybe an extra 5-10 IBUs.

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Old 06-04-2013, 12:39 AM   #10
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Quote:
Originally Posted by progmac View Post
conventional wisdom is not to use more than 0.5# of peat malt. although people parrot that advice, i never see anyone that has actually used a large amount of it. let us know how it turns out. it might be awful.
Disclaimer: I have not had this beer but it does have a good following
New Zealand brewer Yestie Boys do a 100% peat malt beer
http://www.yeastieboys.co.nz/beer/rex-attitude/
http://beeradvocate.com/beer/profile/23246/69677
If you do use a large amount just expect a much different flavour - I think you are correct to redo your trial specifically with the peat smoked stuff to gauge what it will taste like and if you like it
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