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Old 08-15-2011, 06:12 AM   #1
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Default Smoky Robust Porter

I brewed a pretty good Robust Porter a few months ago. It's just coming around but I may have screwed up the carbonation as it has no head yet and tastes flat, (but good).

So now I'm thinking of adding smoked malt to the recipe. I've never used it before so do you think it's to much for a 1.5 gallon brew? Recipe is in the attached picture.

0smokeporter.jpg  
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Old 08-15-2011, 11:20 PM   #2
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Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

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Old 08-16-2011, 02:07 AM   #3
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i'd say throwing in some smoked oak chips at burnout or maybe 5 mins on the boil would add a smoky note, but i'd guess maybe .25 oz of it

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Old 08-16-2011, 03:57 AM   #4
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Three items stand out to me:

1) What type of smoked malt are you using? If it's peat smoked, you have way too much; I would use about 4 ozs in 5 gallons for a nice flavor. If it's cherry or beechwood, you are probably in the ball-park.

2) I think you are low on Chocolate malt. I'd double it.

3) Why only 1.5 gallons.

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Old 08-16-2011, 06:23 AM   #5
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Quote:
Originally Posted by Calder View Post
Three items stand out to me:

1) What type of smoked malt are you using? If it's peat smoked, you have way too much; I would use about 4 ozs in 5 gallons for a nice flavor. If it's cherry or beechwood, you are probably in the ball-park.

2) I think you are low on Chocolate malt. I'd double it.

3) Why only 1.5 gallons.
1) Just noticed my LHBS doesn't carry smoked malt. MIdWest has a Briss malt smoked on Cherry wood. Guess I'd order a pound. So what do you think about 12 oz of this one?

2) I'll try that in Beersmith and see what it looks like.

3) I like lots of different beers to drink. This is a good size produces about 12 bottles and I don't have to worry about going thru 50 bottles of something I'm not crazy about. I'm pretty much designing my own and could get something I don't like.

Right now I'm stuck w/10 bottles of a sweet stout I made in a 5 gal batch. Came out two sweet. I gave away a lot, but still drink maybe one a week. I like the idea of a variety in my pipeline and drinking fridge. As you see below I have a lot to choose when I open my fridge. :-)

Thanks for the advise.
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Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
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Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
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Old 08-16-2011, 11:00 AM   #6
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20% of your grain bill will be pretty smoky...I used a pound in a 5 gallon batch and it was pleasant but not overpowering. Can't remember the OG at the moment.

Theres's a smoked ale on northern brewer's site. Check out their ingredients list and some of the reviews to figure out if you've got more than you're hoping for.

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Old 08-17-2011, 03:13 AM   #7
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Quote:
Originally Posted by heckels View Post
20% of your grain bill will be pretty smoky...I used a pound in a 5 gallon batch and it was pleasant but not overpowering. Can't remember the OG at the moment.

Theres's a smoked ale on northern brewer's site. Check out their ingredients list and some of the reviews to figure out if you've got more than you're hoping for.
Thanks, perhaps I need to find a commercial smoked porter and see what it tastes like first. :-) Any brands come to mind?
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Old 08-17-2011, 03:45 AM   #8
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I used 2 lbs of the cherry in a 6.5 gallon batch and it came out OK. I used 3 lbs of beechwood smoked in a 6.5 gallon batch and it came out OK. I used 5.5 ozs of peat smoked in a 6.5 gallon batch of a clone of stone smoked Porter, and it came out fantastic.

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Old 08-17-2011, 05:37 AM   #9
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Quote:
Originally Posted by Calder View Post
I used 2 lbs of the cherry in a 6.5 gallon batch and it came out OK. I used 3 lbs of beechwood smoked in a 6.5 gallon batch and it came out OK. I used 5.5 ozs of peat smoked in a 6.5 gallon batch of a clone of stone smoked Porter, and it came out fantastic.
Thanks Calder, I'll have to scale that down to my 1.5 gallon brewing. I won't be doing this till late Sept. Will repost here when I finalize the recipe.
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Old 12-03-2011, 02:51 AM   #10
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Default Mt. Ka`ala Smoked Porter

Well it's done, bottled and ready to drink. Came out pretty dam good if I have to say so myself. There's a nice malty taste to begin w/and later the smoke comes through. Here is the revised recipe and a bunch of pictures in the following posts.

3 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 75.3 %
8.0 oz Smoked Malt (9.0 SRM) Grain 2 10.8 %
5.9 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 8.0 %
4.5 oz Chocolate Malt (450.0 SRM) Grain 4 6.0 %
1.40 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 66.8 IBUs
0.00 oz Malto-Dextrine (Boil 5.0 mins) Other 6 -
0.30 oz Fuggles [4.50 %] - Aroma Steep 10.0 min Hop 7 0.0 IBUs
0.15 oz Fuggles [4.50 %] - Aroma Steep 5.0 min Hop 8 0.0 IBUs
1.0 pkg SafAle English Ale (DCL Yeast #S-04) [25.00 ml] Yeast 9 -

Est Original Gravity: 1.066 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 6.4 %
Bitterness: 66.8 IBUs Est Color: 30.2 SRM

1-getting-organized.jpg   2-close-up-grain.jpg   3-5gmashtun.jpg   04addinggrain.jpg  
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Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

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