Home Brew Forums > Home Brewing Beer > General Beer Discussion > Smoked Porter Recipe
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Old 01-25-2012, 04:38 AM   #11
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The cherry wood smoke malt is very strong I used it was 17% of the grist and its quite smokey!!

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Old 01-25-2012, 11:34 AM   #12
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I agree that you should increase the smoke malt unless you want the smoke flavor to be very subtle, or if you like to drink it very young.

I use 40% Maris Otter/40% Cherry Smoked Malt/20% specialty grains and the smoke is the dominant characteristic. It seems pungent at first but after a few good weeks of conditioning it becomes sublime. Beechwood smoked malt is more mild than cherry so you could up the percentage even higher with that.
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