All-Grain - Loon Lake Smoked Porter (Award Winner)
Recipe Type: All Grain Yeast: Safale-04 Batch Size (Gallons): 5.5 Original Gravity: 1.050 Final Gravity: 1.012 IBU: 24.6 Boiling Time (Minutes): 75 Color: 24 Primary Fermentation (# of Days & Temp): 10 days at 67 degrees Additional Fermentation: Kegged and chilled 7 days Secondary Fermentation (# of Days & Temp): 5 days at 67 degrees Tasting Notes: See Below:
The local micro brew here in town has an award winning smoked porter. It took a gold in the 2004 GABF. It’s mellow smoke flavor goes well with the malty flavor of this grain grist. I emailed the brewer there and he said they use up to 65% of beechwood smoked malt. While I love the rich smokiness of their beer, I wanted to tame it down just a bit to appeal to the more traditional beer drinker. I ended up using just under 50% beechwood smoked (Rauch) malt. I strongly suggest you don’t use peat smoked malt or (God forbid) try to use a smoke flavor additive. If you can’t get your hands on beechwood, try smoking your own. There are plenty of threads here that talk about the process.
There was a lengthy back and forth discussion on this recipe here, and the common theme is that you can’t fear the smoke. Anything less than 35% smoked malt and the flavor/aroma will be so slight as to be missed…depending on the grain bill.
I brewed this beer 23 days ago and have been enjoying this immensely for the last week. With a low IBU and a mellow base recipe, this is a beer that can be turned from grain to glass quickly. The smoke aroma is prominent, but not at all overpowering. The sweetness of the malt really balances this beer well. I mashed this at around 157 and held it for just 45 minutes. (I like my porters rich). This beer tastes, smells and feels like a rich porter that was brewed over an open fire in a log cabin. I’ve already placed an order for more Rauch malt because this one is a do-over.
I’ve actually bottled of a few of this batch to enter into a local competition coming up.
If you’re looking for a good winter warmer that is distinctive, this is a winner.
Loon Lake Smoked Porter
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.050 SG
Estimated Color: 22.9 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 75 Minutes
Going to be ordering ingredients for this next month for a split batch brew day with theguy. I gonna go with the original 65% rauchmalt because I want huge overpowering smoke.
How high would you raise you mash temp to? My beers always seem to thin. I usually mash everything around 153-155
And how has the smoke mellowed over time? I am brewing this in july, but want smokiness for october/november sitting outside by the fire. Will it still be there strong, or should I wait till september for this one brew a longer agin winter spice in July.
Just stumbled across this thread after a brew day with IrregularPulse on this recipe. Everything went great except for a minor boil over (took eyes off boil kettle while ordering some pizza). I live about an hour away from where we brewed, and pitched once I got home. Took the OG at home and it came in at apx 1.062 (I think target was ~1.058). Never had a smoked beer until IrregularPulse invited me down for the brew day and bought a few Schrelenkerla's. Loved it. Anyway, I can't wait to try this one!
__________________ Back in '82, I used to be able to throw a pigskin a quarter mile. ---Uncle Rico
All-Grain - Loon Lake Smoked Porter (Award Winner)
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