Ok, starting to plan for my next brew, a smoked porter. Just had Stone's Smoked Porter, one of the best beers I've ever had. Not looking for the smoke to be dominant, just a little something in the aroma and a subtle flavor complementing the malt.
Now, I know the Alaskan Smoked Porter is very well regarded (haven't been able to find it yet), and I believe that it used Munich as its base malt. I've also read that Stone used peat-smoked malt. So, what I'm thinking for grain:
5 lbs Munich
3 lbs Pale Ale Malt
1 lb crystal 60L
0.75lb chocolate malt
0.25lb black patent
0.25lb peat smoked malt
0.50lb flaked wheat
2lb DME (pretty much maxing out my mash tun otherwise)
Hops:
0.75oz Chinook (60 minute)
0.50oz Williamette (30 minute)
0.50oz Williamette (15 minute)
0.50ox Williamette (5 minute)
Yeast:
Nottingham Ale Yeast
OG: 1.063 (assuming 70% efficiency)
FG: 1.015
IBUs: 41.1
What do you think? Too many hops additions? Not enough smoked peat? Cut / drop the crystal? Too much/not enough chocolate malt?
Anything else to comment on?
Now, I know the Alaskan Smoked Porter is very well regarded (haven't been able to find it yet), and I believe that it used Munich as its base malt. I've also read that Stone used peat-smoked malt. So, what I'm thinking for grain:
5 lbs Munich
3 lbs Pale Ale Malt
1 lb crystal 60L
0.75lb chocolate malt
0.25lb black patent
0.25lb peat smoked malt
0.50lb flaked wheat
2lb DME (pretty much maxing out my mash tun otherwise)
Hops:
0.75oz Chinook (60 minute)
0.50oz Williamette (30 minute)
0.50oz Williamette (15 minute)
0.50ox Williamette (5 minute)
Yeast:
Nottingham Ale Yeast
OG: 1.063 (assuming 70% efficiency)
FG: 1.015
IBUs: 41.1
What do you think? Too many hops additions? Not enough smoked peat? Cut / drop the crystal? Too much/not enough chocolate malt?
Anything else to comment on?