Adding Smoke character post-fermentation

I have a smoked porter recipe that I'd like to brew soon. I don't really know how much smoke character would show up in the beer as-is, so I'd to split the batch in two and do something to half of it to give it more smokiness.

So the question is what and how? Because I want half of the batch to be "straight" I can't just add more smoke malt to the grain bill. However, I can split the batch right after boil and treat it differently from there. In case this makes a difference, this will be brewed with lager yeast and laggered for about two months.

I would brew some Lapsang Souchong tea and add at bottling (like you would for a coffee stout). I get mine from here: http://thetealounge.com/onlinestore/tea_black.htm. Use sparingly, it's REALLY smokey.

I would never had thought of this... Any suggestions as to dosage?

boist said:

I would never had thought of this... Any suggestions as to dosage?

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Hard to say not knowing how smokey your beer already is. I would probably brew up 8-10 oz or so and taste the tea and go from there. You will need to trust you palate.

you could also try some liquid smoke flavor.

What about smoking wood chips and oak/smoke aging?