Originally Posted by hopsalot
have you had this beer yet or is it still fermenting/aging? I imagine that it will taste like a piece of chicken that has been in the smoker of doom since the time of the dinosaurs... Kick ass, by the way.
I used some peated malt (is this the same as smoked malt?) to make a clone of Stones Smoked Porter, and I will check when I get home but I am pretty sure that the smoked malt made up less than 5% of the grain bill and it was smokey as hell, in the best way possible of course.
Cheers, keep us posted
also, do you think you can post how you calculate calories unless you did it with software
The keg floated several weeks ago; thankfully I bottled a 12 pack for competitions. Rauchmalt (what I used here) is not
the same as peat malt. Rauchmalt is smoked with beechwood and has a subtle and pleasant smokiness. I can't abide peat malt in beer; I find the Stone Smoked Porter completely overbearing and unpleasant.
This is really a rich brown porter overlaid with wood smoke. Think campfire, not single malt scotch.