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Old 02-03-2013, 08:25 PM   #1
igliashon
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Default Smoked Porter Attempt #2 (Gluten-Free)

So, I'm planning on brewing this on Tuesday or Wednesday, possibly for entry into the AHA competition. It reflects some lessons I learned from the first time I attempted a smoked porter (which was an abysmal failure):

3 gallon batch (Edited 2/6/13)

Malt Bill:
2 lbs liquid sorghum extract (@flame-out)
1 lb rice solids (@start)
1 lb roasted sweet potato (steeping)
12 oz burnt honey (@start)
4 oz dark brown sugar (@start)
8 oz D-180 candi syrup (@start)
8 oz maltodextrin (@start)
2 oz carob powder (@15 min)

Hop Schedule:
0.5 oz Willamette (5.5% AA) (@start)
1.5 oz Willamette (@10 min)

Other Additions:
0.5 oz Numi Chocolate Pu-erh Tea, steeped at flame-out
1 tsp Yeast Nutrient (@15 min)

Safale S-33 Specialty Ale Yeast (Edme)

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What I'm hoping is that the burnt honey, maltodextrin, and sweet potato help give the beer some body; most of my dark beers, even those with oats or other steeping grains, seem to lack the appropriately-thick body. My all-grain batches also so far haven't seem to have any more body. However, the three or four beers I've brewed with sweet potato have seemed to have pretty good body, so I'm going to try that. I'm also reducing the candi syrup, because I worry that having so much of such a high fermentable is thinning the body as well. What do you guys think?

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Old 02-03-2013, 08:31 PM   #2
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What does flame out mean?

Do you add all the malt bill ingredients at once mixed together in a nylon sock?

I'm really interested in figuring out the lingo, process, all that nonsense.

Sounds like a delicious beer I hope it tastes great!

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Old 02-04-2013, 12:58 AM   #3
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Don't see anything that would yield smokyness

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Old 02-04-2013, 04:35 AM   #4
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Quote:
Originally Posted by mtbskier View Post
Don't see anything that would yield smokyness
Clearly you've never had lapsang souchong tea. It's pine-smoked black tea.
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Old 02-04-2013, 11:21 AM   #5
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Have not had it.....thanks for clearing that up

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Old 02-04-2013, 06:00 PM   #6
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Ha ha, yeah, it's kind of rare in most parts of the U.S.A., but it's tasty stuff. It smells like a campfire. Last time I threw in 2 oz of it and it was WAAAAY too much, it contributed a lot of tannins and an unpleasant acrid flavor, which was not properly balanced by the malt bill (which was too thin and had too much sugar). I dumped that batch. But we'll see how this one goes...I'm cautiously optimistic, but I'm really curious how the carob works in it. I could not find ANY information on adding carob powder. I may go with dutch cocoa powder instead, but I like that carob has more sugar and less fat than cacao.

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Old 02-04-2013, 07:15 PM   #7
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I have used tea in a couple batches of beer and I would recommend a long steep, 12-24 hrs, in room temperature water as opposed to subjecting the tea to heat. Less chance of tannins that way. Your recipe sounds intriguing though.

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Old 02-04-2013, 08:53 PM   #8
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Thanks for the tip! I'll steep it in the brewing water overnight instead.

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Old 02-05-2013, 07:56 AM   #9
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The recipe looks good. Have you considered Cocoa Nibs instead of Cocoa powder. I just bought a large bag that I plan on using for creme brulee but may use some for brewing as well. They smell phenomenal!!

Also, when smoking food, softwoods like pine are usually avoided. They provide more of an astringent flavour. What you may want to consider doing is instead of roasting the sweet potatoes in the oven, is chop them into 1/2"x1/2"x2" slivers and then place them on a grill over indirect heat. Place a pack or two of apple juice soaked oak or hickory chips over the heat and smoke the sweet potatoes until they are soft. You coud start with this and if there isn't enough smokiness, add the tea with bottling.

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Old 02-05-2013, 05:21 PM   #10
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Excellent tips, BrewCanuck. Unfortunately I don't have access to a grill, but if I did, I would absolutely take that route instead (I don't have access to a yard, let alone a grill--apartment living is LAME). I didn't know that about softwoods causing astrigency when used to smoke foods, that's really interesting! I'm hoping that because I'm using such a small amount of tea (about 1/4 of what I used last time) that the astringency will hardly be noticeable. I'm really going for erring on the side of subtlety with the flavoring this time; I want a nice chocolatey porter with just a hint of smoky complexity. If it still turns out to be too much, then I will hunt down a friend with a grill next time and try smoking the sweet potatoes.

Also, I've decided to go with carob. I tasted some of the powder and think it will be stellar in a dark beer. Plus, it's got some sugars in it, which could be a nice treat for the yeasties.

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