dougdecinces
Well-Known Member
One of the best beers I made was a brown porter with 37% brown malt. It was practically undrinkable after a month, but complex and delicious after four. Today I came up with the idea of making a smoked brown porter and I came up with a recipe that I think looks good.
The original recipe was 37% brown malt, 6% crystal 60, 3% chocolate and the rest just plain old 2 row.
For this new recipe, I was thinking of going 40/40/20 with beechwood smoked malt, brown malt and munich with EKG at 60 and 15 minutes. I would shoot for an OG in the mid-1.05's The SRM checks out at roughly 29, which is right in line with the style. But two questions come to mind:
1) Is 40% smoked malt enough for this beer? This would be my first smoked beer and I want to make sure that I hit a sweet spot where the smoke is assertive, but not like a campfire.
2) Is there any chance of me getting this to convert? This is what I am most worried about. But save for switching the Munich with pale malt and a handful of crystal, there isn't much I can do. Even if I only get efficiency in the 50's, I'll make it work.
The original recipe was 37% brown malt, 6% crystal 60, 3% chocolate and the rest just plain old 2 row.
For this new recipe, I was thinking of going 40/40/20 with beechwood smoked malt, brown malt and munich with EKG at 60 and 15 minutes. I would shoot for an OG in the mid-1.05's The SRM checks out at roughly 29, which is right in line with the style. But two questions come to mind:
1) Is 40% smoked malt enough for this beer? This would be my first smoked beer and I want to make sure that I hit a sweet spot where the smoke is assertive, but not like a campfire.
2) Is there any chance of me getting this to convert? This is what I am most worried about. But save for switching the Munich with pale malt and a handful of crystal, there isn't much I can do. Even if I only get efficiency in the 50's, I'll make it work.
