Smoked Porter from grains and extract
I have made a smoked porter using a Brewer's Best Robust Porter and adding 2 lbs. of smoked malt. It was excellent, but now I find myself wanting something more from the dark grains. I have 1 lb. each of Black, Chocolate and Caramel 120 to work with. I thought I would go with:
2 lbs. Smoked
1/2 lb. Chocolate
1/2 lb. Black
1/2 lb. Caramel 120 steeped at 152 for 1 hr.
Bring to a boil and add:
3.3 lbs. Light LME
3.3 lbs. Porter LME
1/2 cup Blackstrap Molasses
3/4 cup Brown Sugar
1 oz. Northern Brewer @ 6o min.
1 oz. Fuggles @ 20 min.
Rehydrated Nottingham at 65 degrees.
Any thoughts on this?
So I think for the first time in my 40+ batch career, I will skip the secondary. I will just leave this one in the primary and move it to my low 60's basement for another week. Then bottle.
Sound really good. Set a few bottles up for... well... years. Smoked porter is one of those amazing beers that changes while it ages. In about 4-5 years the smoke character should come firmly to the forefront (not like a Rauchbeir, but more than before). Then around 8 years, it falls WAY back and the beer takes on a flavor similar to a fine Port. Then it settles down around 12 years to a REALLY smooth and flavorful beer. The oldest I've had was 16 years, I could happily spend the rest of my life drinking only that beer.
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