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Old 10-14-2008, 08:05 PM   #1
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Default Smoked Porter Recipe? Anyone? Anyone? Bueller?

I'm prepping mentally for the deep dark days of Late January and February.

I'm thinking a nice, rich, smooth (Brown) Porter with some smoke undertones would be nice when the snow is flying and the garage door is frozen shut.

I’ve had a hard time centering on a definitive, proven recipe so here’s my stab. I don’t want a liquid smoke beer. I want a good Porter with a hint of smoke for some complexity.

I’m open to your thoughts and opinions:

Loon Lake Smoked Porter

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.050 SG
Estimated Color: 24.1 SRM
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
4.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
2.00 lb Beechwood Smoked Malt (9.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.50 lb Chocolate Malt (250.0 SRM)
0.25 lb Black (Patent) Malt (500.0 SRM)

0.50 oz Northern Brewer [8.50%] (60 min)
0.66 oz Williamette [5.20%] (60 min)

1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Mash at 155 for 60 minutes.

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Old 10-14-2008, 08:12 PM   #2
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More smoked malt! My ASS (American Smoked Stout) was very well received, and that's got five pounds of rauchmalt. Now, the smoke there is competing with some slightly more aggressive roasted malts (0.75# of roasted barley, IIRC). But, I think two pounds in a dark beer like this isn't quite enough. The ASS isn't too overwhelming even with the five pounds.

Hell, I use more than 2# in a hefeweizen!

I'd personally make it a little bigger (1.055 - 1.060) for a real warming, smokey winter ale.

What about a little brown malt in there? That's another classic ingredient for a porter.

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Old 10-14-2008, 08:22 PM   #3
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You know, I'm glad that you've put this one out there, BM- as I've been thinking about a similar beer for the deep dark winter. I don't have anything to offer with respect to your recipe, but I sampled a smoked porter from a local micro here (Spring House Brewery in Conestoga, PA) and learned that their strain of choice is 1056. The smokiness was present but not overpowering, and it really played second fiddle to the well-constructed porter. Seems you and I have similar tastes along these lines.

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Old 10-14-2008, 08:31 PM   #4
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i used 3 lbs of rauch malt in my 999 barleywine, which equates to about 18% of the grain bill, and it is very very faint. if you didn't know it was in there you may not even notice it. if you'd like to call it a smoked porter, i recommend using more than 2 lbs.

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Old 10-14-2008, 08:35 PM   #5
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Quote:
Originally Posted by the_bird View Post
More smoked malt! My ASS (American Smoked Stout) was very well received, and that's got five pounds of rauchmalt. Now, the smoke there is competing with some slightly more aggressive roasted malts (0.75# of roasted barley, IIRC). But, I think two pounds in a dark beer like this isn't quite enough. The ASS isn't too overwhelming even with the five pounds.

Hell, I use more than 2# in a hefeweizen!

I'd personally make it a little bigger (1.055 - 1.060) for a real warming, smokey winter ale.

What about a little brown malt in there? That's another classic ingredient for a porter.
Good points.

So I'll up the beechwood to 3#...about 27%. (Again, wanting a good porter that tastes like it was brewed in a wood cabin)
I'll take the chocolate up to a full pound as well. I like what the pale chocolate did for me in my mild...nice and mocha like.

I'm still wanting to hold closer to 1.050...
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Old 10-14-2008, 08:37 PM   #6
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I think that it really makes a difference what kind of style you are looking for though. Rogue smoked porter is almost bitter and acidic when I tasted it. The Alaskan Smoked porter has far more malt and SMOKE flavor. To me, if I were making it, I would smoke all of my base malt out on the barbeque for a bit to really get that rich smoke quality infused into it. Also might boost the gravity to 1.065 so that it could last a while and let that smoke really mellow into the beer for next winter. Might bump the Caramel 40 up to a pound too. Then have a nice malty porter to go with it and help me make it through the long dark winter.

Look at me changing your recipe...It's all what you want though! I need something to drink in January, so maybe I will take my own advice here and just make this.

EDIT:You beat me to the punch with the gravity at 1.050

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Last edited by Matt Up North; 10-14-2008 at 08:38 PM. Reason: You beat me to the punch with the gravity at 1.050
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Old 10-14-2008, 08:46 PM   #7
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I would strongly suggest using 1056 (American ale). It has been the best with my smoked porter. I agree on upping the smoked portion 25-27% should give you a mellow smokiness and not be overbearing.

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Old 10-14-2008, 09:09 PM   #8
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Here's one I did that disappeared much too quickly(like a week)
And even with 52% smoked it was not even close to overpowering
15B. Porter, Brown Porter All-grain
Specifics
Boil Volume 7.5 gallons
Batch Size 5.5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.040 1.051 1.050
FG 1.008 1.013 1.014
IBU 20 27 30
SRM 20 22 35
ABV 3.8 4.9 5.2



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
52.0 % 5.00 German Smoked 26.9 8.2
28.6 % 2.75 British Two-row Pale 15.2 1.3
5.2 % 0.50 German Dark CaraMunich 2.7 5.9
5.2 % 0.50 British Pale Chocolate 2.5 18.2
5.2 % 0.50 CaraPils 2.4 0.2
2.6 % 0.25 American Crystal 120L 1.2 5.5
1.2 % 0.12 Roasted Barley 0.5 9.8
9.62 51.4

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
66.7 % 1.00 Willamette Pellet 5.5 5.5 60 0.284 21.3
33.3 % 0.50 East Kent Goldings Pellet 5.0 2.5 20 0.172 5.9
1.50 27.1


I fermented with wyeast 2450

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Old 10-15-2008, 02:38 PM   #9
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Okay, so the general consensus is that the smoked malt isn’t as dominant as I thought. I talked to a brewer at one of the local micro breweries and he said they use 63% smoked malt in their grist. Their smoked porter has won a lot of awards including a gold medal at the 2004 Great American Beer Festival.

So I’m upping the smoke to just under 50%, killing the black patent and using munich as the remainder of the base.


Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.050 SG
Estimated Color: 22.9 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------

5.00 lb Beechwood Smoked Malt (9.0 SRM)
3.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.75 lb Chocolate Malt (250.0 SRM)
0.50 oz Northern Brewer [8.50%] (60 min)
0.75 oz Williamette [5.20%] (60 min)

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Old 10-15-2008, 03:30 PM   #10
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I think I might add this to my list. I am drinking some Jefferson's Reserve Bourbon Barrel Stout ( from Bluegrass Brewing ) and really enjoying it. They use some barrels from the Woodford Reserve distillery for aging... Nice..

Let us know how this turns out. Your SWMBO slayer is getting brewed tonight as my first AG.

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