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Old 10-19-2010, 07:28 PM   #1
Nov 2009
Columbia MS/NOLA
Posts: 218
Liked 8 Times on 8 Posts

So I have been thinking on a Smoked Porter Extract recipe. What do
you think of this?

6lb Light Dry Malt Extract
Specialty Grains:
2lb Smoked Munich Alderwood or maybe Cherrywood Smoked Malt????
Which do you think?
.5 Caramel Malt
.5 Chocolate Malt
.5 Black Patent Malt

1oz Chinook Bittering Hops
1 oz Willamette Flavor and aroma Hops

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Old 10-19-2010, 08:11 PM   #2
Mar 2010
Posts: 1,241
Liked 10 Times on 10 Posts

I think that you could use way more smoked malt than that if you want it to taste smoky. I made a smoked porter with about 60% smoked malt, and it still isn't overpowering.

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