Try at a Historical type Porter

I am brand new here; just joined. I just brewed a recipe I cooked up for an attempt at a historical type Porter and wanted to get some opinions on it.
4 lbs. Brown Malt
2 lbs. Pale Malt
1 lbs. Smoked Malt(Rauch Malt)

2 oz. Fuggles at 60 min
1 oz. East Kent Goldings at 10 min
1 0z. East Kent Goldings at 5 min

English Ale Yeast for primary
Brettanomyces Claussenii for Secondary

Any feedback would be greatly appreciated. Thanks

That's A LOT of smoked malt. Personally, I wouldn't have included it in a porter recipe unless you were trying to imitate a coal porter and only in small quantities.

Also, depending on how accurate and/or drinkable you would like this, I would probably forget the brett.

For next time if you are interested, here is a 1914 Whitbread Porter that I have brewed and is pretty good: 79% pale malt, 7% brown malt, 5% black malt, and 8% sugar. I subbed the sugar for more brown malt and hopped to 35 IBU with one flavor addition at 10 min.

Welcome!

Bierhaus, I suspect you're thinking of the peat smoked malt. You're right that for this 1 lb would be way to much. However, FrictionGnome list the German Rauch malt which is assertive but not overwhelming. (You can use it for up to 100% of your grain bill.) So I think this will be quite nice.

New Glarus Brewing Company just released a historical English porter as part of their unplugged series that sounds quite similar to this with the brown & smoked malts & the souring. Let us know how it turns out.

Should be good, might be a bit much on the IBUs though, depending on the AA of the Fuggles.

david_42 said:

Should be good, might be a bit much on the IBUs though, depending on the AA of the Fuggles.

Click to expand...

Fuggles are at 3.6 AA.
East Kent Goldings are 4.6 AA.
Total IBUs I calculated was 43.

Briess Malting was giving away samples of their new cherry wood smoked malt. The aroma is very nice. Might be worth a try.

Briess Malt & Ingredients Co.: Smoked Malt

Just an update on this the primary fermentation is over and it is now in secondary with the Brettanomyces claussenii. I am slightly worried that something is wrong with the Brett as I added it 4 days ago and I am seeing no activity.

Brett is notoriously slow. It's a matter of months, not weeks.

From what I've read (haven't done this though, so do your own due diligence) you should replace the airlock with a piece of wood dowel to allow some oxygen/air to pass as Brett likes oxygen.

looks good last Smoked porter I had 33% Rauch malt . See how it is I may up it again on the next one.