I posted last December on this and said the smokey flavor wasn't coming through. It did improve after a little more time in the keg. I got a lot of compliments from this one.
Would you change the ratio and add/remove smoked malt? I'm still undecided, but going to brew this on Monday... need to pick up ingredients in a bit.
Edit: Going to pump this up a touch and make it 6.5lbs of Smoked, 3.5lbs of Munich II, 1lb of the other three. 1.062 SG and 5.6ABV -- will see how well that works out
Would you change the ratio and add/remove smoked malt? I'm still undecided, but going to brew this on Monday... need to pick up ingredients in a bit.
Edit: Going to pump this up a touch and make it 6.5lbs of Smoked, 3.5lbs of Munich II, 1lb of the other three. 1.062 SG and 5.6ABV -- will see how well that works out
If I brew it again I would add to the smoked malt. So many people had different experiences with the smoke so I made the original, just to see. I would prefer it to be more smokey but I'm not one to add stuff like liquid smoke.
I've read through all of these posts and I plan to brew this guy up for a friendly competition in a couple weeks. The winner of the comp gets to brew with a micro brewery and age it in a barrel (not sure what kind unfortunately). I was thinking I'd brew 10 gallons and leave half of it as-is and then throw some whiskey soaked chips in the second carboy and let it age for a bit. Thoughts on this?
It sounds like S-04 is the most commonly used yeast for this brew, but I don't see any mention of how much to use on a 10 gallon batch. Think if I make a starter that one pack of S-04 will suffice, or should I play it safe and do two?
Wow, smoked raspberry vanilla porter. Sounds complex. I would not have thought of raspberries and smoke together. As far as the self-smoked I thought about that too but went with some really fresh grains that must have just come in - cherry smoked. The smoke profile from hydrometer was massive at 6 days (gravity - 1.012). I'm excited about it but I know it will be too much for some folks. That's OK though. Trying to picture how raspberry and vanilla would come through on mine...it might be pretty subtle (not a bad thing), just hard to say.Thinking of adapting it as follows:
Using my Bradley electric smoker to cold smoke the malt with cherry or alder (I have tons of both types of pucks)
Wow, smoked raspberry vanilla porter. Sounds complex. I would not have thought of raspberries and smoke together. As far as the self-smoked I thought about that too but went with some really fresh grains that must have just come in - cherry smoked. The smoke profile from hydrometer was massive at 6 days (gravity - 1.012). I'm excited about it but I know it will be too much for some folks. That's OK though. Trying to picture how raspberry and vanilla would come through on mine...it might be pretty subtle (not a bad thing), just hard to say.
So the 002 is the Fuller's strain and the S-04 is a Whitbread strain from what I read. The 002 is a lower attenuator, leaving more residual sweetness, so perhaps dropping the mash temp several degrees from the OP? Otherwise they are both English Ale with similar flavor profiles apparently.I have a bunch of washed wlp 002 yeast, would it work for this recipe?
suckerpunchltd - quick question: how close was the time you smoked the grains to when you performed the mash? Same day? A few days? Longer? Just wondering as I have a book on smoking grains and am wondering about real world homebrewing experiences. BTW, your choice of wood for smoking sounds amazing.
Sounds good, I'm curious how it turns out for you. Can't imagine it would suffer replacing reg smoked malt with smoked wheat. Is that cherry smoked? Or some other smoke variety?Just brewed this but didn't want to wait to age the smoked grain so went to nearest LHBS and they were out of smoked pale malt but suggested trying oak smoked wheat malt as that's what they had in stock. (They also made me a killer deal on it so why not?!)
So I have 5 gallons fermenting away using the oak smoked wheat so we shall see how that changes things on this batch.
Sounds good, I'm curious how it turns out for you. Can't imagine it would suffer replacing reg smoked malt with smoked wheat. Is that cherry smoked? Or some other smoke variety?
Man, this beer has turned out great. Really hitting its stride after 8 weeks, mellowing smoke (its still very apparent, just more of a piece of the whole thing rather than totally dominating). Rich, dark, chewy porter as per Biermuncher's OP. I absolutely love it.
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