11.0 lbs US 2-row malt
1.75 lbs Chocolate malt 350L
0.75 lbs Crystal malt 60L
0.25 lbs Black malt
3.0 oz peated malt
0.75 oz Columbus (14.0%) @ 60
0.50 oz Willamette (4.5%) @ 10
Safale US-05 yeast (I pitched onto a prior cake)
Mash at 154F for 60 mins. Boil 60 mins.
This recipe was formulated by a friend who based it on the Stone Brewing Co Smoked Porter recipe published in BYO Magazine in the December 2008 issue.
I then tweaked it further, and this is what I came up with. This beer is very, very good. Creamy, chocolatey, with subtle but noticable smoke. Thanks to the black malt, the flavor is more like semi-sweet chocolate than milk chocolate. Oh so tasty, enjoy!
Note: You need to be careful with peat malt, it can be very overpowering if you use too much. I wouldn't use more than 4 oz in a 5 gal batch. You can substitute rauchmalt, but you will need to use more, prob close to double [edit: Double is not enough. You will need to use several lbs in place of some base malt] for the same level of smoke. This beer should also work well with an English yeast, like Safale S-04 or Wyeast 1098, which is what my friend uses.
about to order ingredients my shop has german smoked malt. no peat smoked. comes in 8oz bag will probably use 7-8oz. as I am also upping this to an imperial smoked porter (thoughts?):
3lb Maris Otter
1.5lb choc malt
1lb crystal 60 lvb
.25 black patent
7-8 oz german smoked malt
6lbs Light DME
.75 oz columbus hop 60 min
.5 willamette 10min
s-04 yeast
1.083 OG
1.021 FG
44 IBU
50 SRM
8.0% ABV
__________________ Yankee Sand Flea on a Southern Beach.
“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”
Sounds good. The maris otter should give it a little more character. I'll prob use german rauchmalt and S-04 next time too, just to see the difference. I'm sure it will turn out great. Good luck.
Briess makes a smoked malt now that is somewhere in between Weyermann Rauch and Peat as far as smokiness. I agree that 8oz of rauch is like waving a smoky stick at the boil kettle. My last smoked porter used 5 pounds of it that's just about right. You need about 2 pounds before it's detectable.
I didn't realize that rauschmalt was so much less smokey than peat. Looks like to substitute for the peat in this recipe, you would just omit the peat, and use rausch in place of some of the 2 row, maybe half of it or more.
4lbs of rauchmalt gave a good amount of smoke flavor.
bottled and aging as we speak... Mine's a big imperial porter so it's taking some time to carbonate.
tasted great at bottling! looking forward to this one, might need to "check one" tonight.
__________________ Yankee Sand Flea on a Southern Beach.
“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”
Mason's Smoked Porter
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