Smoked Porter recipe, please comment

This is my smoked porter recipe. Please comment...

Style: Robust Porter Brewer:
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 6.30 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.4 %
2.00 lb Smoked Malt (9.0 SRM) Grain 14.3 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.1 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 3.6 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.6 %
1.00 oz Northern Brewer [8.50%] (60 min) Hops 24.5 IBU
1.00 oz Hallertauer [4.30%] (30 min) Hops 9.5 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.068 SG (1.050-1.065 SG)
Estimated Final Gravity: 1.017 SG (1.012-1.016 SG)
Estimated Color: 32.1 SRM (30.0-60.0 SRM) Color [Color]
Bitterness: 34.0 IBU (25.0-45.0 IBU) Alpha Acid Units: 2.3 AAU
Estimated Alcohol by Volume: 6.6 % (4.8-6.0 %)

Thanks
Hommel Homebrew

you won't get much smoke flavor with 2lbs. Most smoked porter recipes I've been seeing are using rauchmalt, and no 2 row.

Here is my .02 on your recipe:

-Use more smoked malt, maybe around 4lbs
-add in some munich, possibly take out the rest of the 2 row and replace with munich
-use a darker crystal (around 80 ish)
-cut out the black patent, and bump up the chocolate for the same SRM

Hops and yeast look fine.

be careful with raunch malt though, very powerful.

Adam78K said:

be careful with raunch malt though, very powerful.

Click to expand...

Its actually not that bad. Maybe you are thinking about peat smoked malt. By all means, keep that as far away from beer as possible. A lot of members have found here that you need a good bit of rauchmalt if you want the smoked flavor to come through. This is especially important for a Porter or Stout which have a lot of strong flavors. Obviously if you were doing a smoked pale ale, you would go a lot lighter on the smoked malt.