I'm planning on doing a smoked porter for my next batch to get me through the winter months here in Michigan. I found BierMuncher's Loon Lake Smoked Porter https://www.homebrewtalk.com/f12/smoked-porter-recipe-anyone-anyone-bueller-84187/ and like the basic look of it. I want to up the ABV a bit and I like a strong malty base. I read in that thread that BM said he would "up the malt backbone" if he did it again. Sounds like a good idea to me. So here's what I'm working with:
Batch size: 5.5 gal
Boil size: 6.5 gal
Brewhouse efficiency: 72%
% Lbs Oz Malt
51% 7 8 Smoked American Two-row
24% 3 8 Munich Malt - 10L
7% 1 0 Dextrin Malt
7% 1 0 Quick Oats
5% 0 12 Chocolate Malt
3% 0 8 Special B Malt
3% 0 8 Brown Malt
.75 oz Northern Brewer @ 60
.5 oz Willamette @ 60
Windsor Ale yeast
Estimated O.G.: 1.065
Estimated F.G.: 1.019
ABV: 6.1%
IBU: 28.5
SRM: 35
Anyone with a taste for malty, smokey beers, please critique this recipe.
Batch size: 5.5 gal
Boil size: 6.5 gal
Brewhouse efficiency: 72%
% Lbs Oz Malt
51% 7 8 Smoked American Two-row
24% 3 8 Munich Malt - 10L
7% 1 0 Dextrin Malt
7% 1 0 Quick Oats
5% 0 12 Chocolate Malt
3% 0 8 Special B Malt
3% 0 8 Brown Malt
.75 oz Northern Brewer @ 60
.5 oz Willamette @ 60
Windsor Ale yeast
Estimated O.G.: 1.065
Estimated F.G.: 1.019
ABV: 6.1%
IBU: 28.5
SRM: 35
Anyone with a taste for malty, smokey beers, please critique this recipe.