dinoedb350

Recipes 

I want to make a simple smoked extract beer for my new kegerator. I would like to get as much smoke flavor as I can with steeped grains. I figured I'd make a smoked baltic porter, so if I don't get enough smoke, at least it would be a decent beer to drink. I also have a lb of cherry smoked grains that's a year old that I was considering adding beyond the recipe below. Any advice would be appreciated.

Smoked Baltic Porter

Batch size 2.5 gallons
Boil size 3.3 gallons
Boil time 60 minutes
Grain weight 7.25 pounds
Efficiency 40%
Original gravity 1.088
Final gravity 1.020
Alcohol (by volume) 9.0%
Bitterness (IBU) 27
Color (SRM) 24.7°L
Yeast
8 dry grams
Dry
Fermentis Safale US-05

Grains/Extracts/Sugars
7.25 pounds
Liquid Malt - Amber
34ppg, 10°L 6 pounds
82.8%
Rauch (Smoked)
35ppg, 2.5°L 1 pound
13.8%
Chocolate
29ppg, 350°L 0.25 pounds
3.4%

Hops
0.5 ounces
Citra hops
11%, Pellet 0.5 ounces

Steep
60 minutes, 3.1 gallons
Steep grains
Target 152°F 2 gallons
155°F
30 minutes (+0)
Additional 3 quarts
Extract 4 pints

Boil
60 minutes, 3.3 gallons
Citra hops
11%, Pellet 0.5 ounces
60 minutes (+0)
Wort chiller 15 minutes (+45)

Ferment
14 days @ 59-75°F

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ploppythesausage

Recipes 

I'd be interested in seeing how you get on with this. I'm looking at doing a smoked weizenbock with extract plus steeped smoked malt. Apparently it won't be very smokey rauchbier using extract but I'm happy for there to be only a little smokiness.
I was planning on using maybe 2pounds of smoked malt - steeping 1 pound in about a gallon or so of water and boiling on it's own. Then with the other pound steeping and using that water to boil with my extract plus hops and adding that with the other batch in the fermenter.

foltster

Recipes 

Just use some steepable malt like Briess cherrywood smoked instead of rauch and you will get plenty of smoked flavor.

If you do want to use rauch it needs to be mashed so make sure to at least hold the temperature in the 150-160 range for 20-30 minutes.

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Calder

Recipes 

Briess Cherrywood also needs to be mashed.


You can use any smoked malt to get smoke flavor. All really should be mashed, but steeping will give you the smoke flavor, but no sugars. They will give you some starches, which can cause a haze.

If steeping, I would recommend peat smoked malt. You can get similar amount of smoked effect from a 0.25 lbs of the malt as you can from 3 lbs of other smoked malts (with less starches).

dinoedb350

Recipes 

Thanks for the advice everyone. I think I'll steep 1 lb of each of the smoked malts I have w/ 1/4 lb of chocolate each in seperate pots and taste a sample before I add my LME and hops to get an idea of the flavor. Next time I'll get some peat smoked as well to test. I'll post how it works out after I brew it in 2-3 weeks.

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1971hemicuda

Recipes 

Not sure if you've made this yet, but I made a smoked porter last year. I used 4 lbs of smoke malt in a 5 gallon batch (all grain, mashed) and it was OVERWHELMING...like eating a camp fire! Went excellent with BBQ ribs, bbq chicken, anything that had been smoked, especially BACON! But drinking it on its own...tough. And that was with the Cherrywood smoked malt, not even the rauch malt. I only mention it because you have 1 lbs in a 2.5 gallon batch...its about half of what I used...and even half would be really strong.

Just my 2 cents...but if you like smoke, enjoy! Let us know how this turns out

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OldWorld

Recipes 

Weyerman Rauch is the best..It's smokey but can also be spicey.

foltster

Recipes 

In my estimation briess cherrywood smoked is about twice as smokey as rauch malt. I use 4lb rauch in my smoked porter and it is strong but nowhere near overpowering.

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