Mason's Smoked Porter - Page 2

**starrfish** · 04-20-2010, 10:32 PM

Oh man! this is nice now! nice 8% alcohol warmth smoke flavor is present, but not over the top. thick & creamy with some residual sweetness. slight fruitiness with a pepper back bite from the yeast. needs a bit more aging to blend flavors, but this may be my best imperial porter yet! going to be great with dinner at summer BBQs~

8% smoked goodness! Happy Happy!

**masonsjax** · 04-22-2010, 04:50 PM

Awesome, I'm glad you like it. I'm going to try it with rauschmalt instead of peat next time too, although I love peat smoke.

**starrfish** · 05-06-2010, 03:50 AM

So happy with this one I shipped it off today to the "Carolina Brewmasters 2010 US Open Competition" in Charlotte.

My first judged competition in over 10 years (last was before I started brewing again in 08. entered in the 22B smoked other cat. since I made it Imperial and it is a porter.

I will post how I did. had 1 new (brewing for 1 1/2) and 2 people who "don't like beer" and a fussy (loves Stella) beer drinker really like it!

**starrfish** · 06-08-2010, 02:44 AM

got my results back 26.8 overall in smoked other catagory... not bad but hoped for better. scored 28 from certified judge and 26 from apprentice judge, and 26 from non-certified judge. trying again in another category in next competition. too much going on for the smoked other category since i bumped it to imperial. will try category 24 specialty/experimental since it is multi style entry ( it's better than a 28) just has too much going on with the yeast I used. I think some of the atringeny they where picking up on was the Safbrew # T-58 pepperiness which really came through, one judge asked if it was oaked! just need a different catagory since it does cross more lines than I thought. will brew with a thames valley next time for competition. but WILL brew w/T-58 for me! LOVE IT woody and complex yet dry!

mtwhickory · 08-21-2010, 08:02 PM

Quote:

Originally Posted by masonsjax

Size: 5.5 gallons

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...

I made a similar recipe to this yesterday that had 12lbs malt. I assumed it meant grain, but all that grain soaked up my 3 gallons of boil water. Do you mean DME for this recipe? If you do use grain, how do you get the liquid out of the grain?

**masonsjax** · 08-23-2010, 05:23 AM

This is an all grain recipe, so the grain is mashed, not boiled. Use the search button on this site to read more about AG brewing techniques. Good luck.