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Old 07-25-2011, 11:49 PM   #1
Mar 2010
Posts: 156
Liked 21 Times on 13 Posts

I realize the smoked malt is a larger part of the grain bill, but I enjoy O'Fallon's smoked porter and I believe it is around 60% smoked malt...

I found this scribbled on some scratch paper but pretty sure I based it on an existing recipe somewhere.

Anyway, thoughts on this as a start?

11 lb. smoked malt
5 lb. munich
2 lb cara-pils
1.5 lb crystal 40L
1.5 chocolate malt

Northern brewer hops
Williamette hops

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Old 07-26-2011, 12:00 AM   #2
Mar 2011
Arlington, MN
Posts: 22
Liked 2 Times on 1 Posts

Recipe looks good. Interested which yeast you will opt for. The only other thing i see (and you can't go wrong) is flaked barley vs cara-pils.

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Old 07-26-2011, 09:00 PM   #3
Apr 2009
Minnetonka, MN
Posts: 349
Liked 15 Times on 11 Posts

What kind of smoked malt do you plan on using?

WLP007 might be a good yeast choice - love it as used to make Surly Bender, which is a similar beer (though not smoked), and the attenuation would balance out the "sweetness" of smoked malt.

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