Smoked Porter Recipe
I'm planning a smoked porter, and I'd love some feedback from people who've made this style before.
Here's my recipe so far:
5 Gal Batch:
8 lbs - Marris otter
3 lbs - smoked malt
1 lbs - Chocolate malt
8 oz - Black patent
8 oz - Flaked Oats
1.5 oz goldings (5.9 aau) 60 mins
Wyeast 1098 (british ale)
Mash temp 154F
What type of smoked malt? Looks good thought. I made one
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 58.0 %
3 lbs briess smoked malt (5.0 SRM) Grain 2 17.4 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.8 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.8 %
1 lbs Munich Malt (9.0 SRM) Grain 5 5.8 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6 4.3 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 2.9 %
1.50 oz Goldings, East Kent [4.00 %] - Boil 60.0 min Hop 8 16.4 IBUs
0.75 oz Williamette [4.00 %] - Boil 30.0 min Hop 9 6.3 IBUs
0.75 oz Williamette [4.00 %] - Boil 15.0 min Hop 10 4.1 IBUs
0.50 oz Goldings, East Kent [4.00 %] - Boil 15.0 min Hop 11 2.7 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
0.50 oz Williamette [5.50 %] - Boil 0.0 min Hop 13 0.0 IBUs
I used cherry wood smoked malt and used US 05 1 pack I like it very smokey
Oh yeah, should've specified. I'm going to be using beechwood smoked malt
That seems like a lot of smoked malt. I made a 5 gallon batch of a smoked porter and used about 1.5lbs of german smoked malt. Had a nice smooth smokey flavor.
It looks ok to me.
I would reduce the Black pat to 2-3oz. you do not need 8. 8 will make it really "burnt" tasting and may subconsciously amp the smoke flavor in a bad way, think "burnt stick" in your mouth.
I was just going to say you could cut down on the black patent a bit. I used 6oz in my molasses porter and it was just right, but it had the molasses sweetness to balance it. I think in a smoked porter it might work with the smoked malt to make things taste burnt.
Alright, I'll take the black patent down to 4 oz.
This weekend I'm brewing Jamil's Black Widow Robust Porter, and in scaling his recipe down for a smaller batch size (about 3.25 gallons), I arrived at 3.5 ounces of Black Patent malt. I planned to increase this to 4 ounces (.25 pounds), just to make it less of a hassle for my LHBS to weigh and mill the grain for me. Whether I add 3.5 or 4 ounces, it will still be 3% of the grain bill, which is what Jamil recommends.
Is this a mistake? Would that extra half ounce make my 3.25 gallons of porter taste like a burnt stick? Above, people are urging no more than 4 ounces for a FIVE gallon batch, so naturally I'm concerned.
Amt Name Type # %/IBU
7.00 lb Smoked Malt (9.0 SRM) Grain 1 50.9 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 21.8 %
1.50 lb Munich Malt (9.0 SRM) Grain 3 10.9 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 7.3 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 5 5.5 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 6 3.6 %
1.75 oz Willamette [4.00 %] - Boil 60.0 min Hop 7 20.4 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 12.4 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -
I think the smoked malt is about right. You will taste it.
I think you should drop the black altogether and up the chocolate.
There is a clone recipe for Stone Smoked Porter somewhere, and if I remember correctly it uses about 1.5 lbs of Chocolate and no Black. A pretty good beer. It does use peat smoked malt though, and only 4 ozs (but peat smoked is a lot more potent than beechwood).
I don't like Black malt, even in stouts and will use roasted Barley instead. If you like it, go with it.
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