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Old 10-13-2011, 03:15 PM   #1
imrook
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Feb 2011
Ann Arbor, MI
Posts: 137
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I'm planning on doing a smoked porter for my next batch to get me through the winter months here in Michigan. I found BierMuncher's Loon Lake Smoked Porter http://www.homebrewtalk.com/f12/smok...bueller-84187/ and like the basic look of it. I want to up the ABV a bit and I like a strong malty base. I read in that thread that BM said he would "up the malt backbone" if he did it again. Sounds like a good idea to me. So here's what I'm working with:


Batch size: 5.5 gal
Boil size: 6.5 gal
Brewhouse efficiency: 72%

% Lbs Oz Malt
51% 7 8 Smoked American Two-row
24% 3 8 Munich Malt - 10L
7% 1 0 Dextrin Malt
7% 1 0 Quick Oats
5% 0 12 Chocolate Malt
3% 0 8 Special B Malt
3% 0 8 Brown Malt

.75 oz Northern Brewer @ 60
.5 oz Willamette @ 60

Windsor Ale yeast

Estimated O.G.: 1.065
Estimated F.G.: 1.019

ABV: 6.1%

IBU: 28.5
SRM: 35


Anyone with a taste for malty, smokey beers, please critique this recipe.

 
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Old 10-15-2011, 01:16 AM   #2
imrook
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Feb 2011
Ann Arbor, MI
Posts: 137
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Well, I picked up the grains today, so I guess I'm gonna brew it as posted above. I'll follow up with tasting notes when it's ready.

 
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Old 10-15-2011, 02:42 AM   #3
avidhomebrewer
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Sep 2007
Posts: 2,553
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Too late now, but for my tastes, I would have switched the smoked and Munich malt. I made a smoked batch (5 gal) a few years ago, and used 4# of smoked malt. For my tastes, it was too much; probably in the area of 2-3, but that depends upon personal preference.

 
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Old 10-15-2011, 02:47 AM   #4
kyleobie
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Apr 2009
Chicago, IL
Posts: 587
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I just made a brown ale with 3 lbs of smoked malt and it was just the right amount. This was a smooth session beer though.
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Old 10-15-2011, 04:02 AM   #5
Calder
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Mar 2010
Ohio
Posts: 7,592
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What smoked malt are you using?

If it's peat smoked, you are using way too much.

 
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Old 10-15-2011, 04:09 AM   #6
Jebu1788
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Sep 2009
Posts: 440
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I'm not sure how the oats would work in there... could be good, but if the grains aren't mixed, perhaps reconsider. I like the special b and the copious amounts of smoked malts though! I just brewed a smoked porter with 5lbs of cherry wood smoked malts (usually more forward in smoke and maybe a bit sweeter than beechwood smoked), and I think the balance seems good, though it still has several weeks before drinking time.

 
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Old 10-15-2011, 01:53 PM   #7
imrook
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Feb 2011
Ann Arbor, MI
Posts: 137
Liked 6 Times on 5 Posts


Thanks for the feedback everyone. I'm planning on brewing this tomorrow. The smoked malt is beechwood, not peat so it sounds like I'm in the right ballpark for a bigger, darker beer. jeburgdo, all the grains are mixed with the exception of the oats, which I have on hand in the kitchen. I put the oats in to give body and a little silkyness to the beer. I'm curious why would you leave them out?

 
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Old 10-15-2011, 02:02 PM   #8
Jebu1788
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Sep 2009
Posts: 440
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Quote:
Originally Posted by imrook View Post
I put the oats in to give body and a little silkyness to the beer. I'm curious why would you leave them out?
Don't get me wrong, I love flaked oats in stouts and porters, but I'm having a hard time seeing it blending with the level of smoke. It seems that smooth sweetness it adds may clash with the smoky, meat-like character of smoked malts.

But, then again, I just did a search in Google, and it seems like it's been done before with good results... so I could be way off base here! Have a nice brew day!

 
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Old 10-15-2011, 02:47 PM   #9
kyleobie
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Apr 2009
Chicago, IL
Posts: 587
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The cherrywood smoked malt by Breiss is good stuff. I love it!
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Old 10-16-2011, 06:40 PM   #10
imrook
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Feb 2011
Ann Arbor, MI
Posts: 137
Liked 6 Times on 5 Posts


Well, I forgot to add the oats to the mash, so we'll se how this turns out without the oats after all.

 
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