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

Ingredients:
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5.00 lb Smoked Malt (9.0 SRM
3.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.75 lb Chocolate Malt (250.0 SRM)

0.50 oz Northern Brewer [8.50%] (60 min)
0.75 oz Williamette [5.20%] (60 min)

Safale-04 Slurry from a prior batch.