Let's See Your Smoked Porter Recipes - Home Brew Forums
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Old 06-26-2012, 07:38 PM   #1
bobbrews
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Jan 2011
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I'm looking for something a little smokier than Stone Smoked Porter, but not as smoky as a Schlenkerla Rauchbier.


+1 - If the recipe contains chile peppers... I had this Smoked Chipotle Porter once that was out of this world! I would rather add 1 toasted chipotle per gallon for a warm aroma steep, than in a secondary, which I don't normally do.

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I'm going to partial mash this one, so mash temperatures aren't a huge concern for me. But feel free to post your all-grain examples if that's all you have.

I have never made a porter before, but I was thinking:

51% Muntons XL DME
21% Fawcett Pearl
11% Weyermann Munich II
9% Muntons Chocolate
5% Briess CaraBrown or Roasted Barley
3% Alderwood Smoked Munich

7-8% abv range - below 1.014 FG.

Approx. 45 IBUs - not a lot of character from the hops... just enough bitterness so that it isn't sweet. But I wouldn't be opposed to subtle spicy/piney/earthy. No fruity or citrusy though please.

WLP007??



 
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Old 06-26-2012, 07:58 PM   #2
sidepart
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Jun 2012
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Working on a mushroom/pepper smoked Baltic Porter. See here.

I'm imagining a subtle chocolate coffee smoked porter here. If you're going for earthy, I'd imagine that CaraBrown might be the way to go as you've listed. Roasted Barley from what I understand would give you more of that coffee flavor (not sure if you want that). Maybe a small amount of black patent would make it a little more dry by cutting the sweetness?

Stay tuned for some of the more experienced brewers advice. I haven't brewed my porter yet, so my suggestions could just be...terrible.

I was between WLP060 and 007 for my yeast. I decided on the 060 because I was looking for the hops to come through. I think you've made the right choice on yeast (based on the description of it).

EDIT: Just re-reading. Any reason on only using 3% of the smoked malt in your bill? I haven't used the Alderwood but from what I'm reading I feel like that's going to be pretty low impact. As the porter ages I get the impression that the smokiness is just going to be a vague memory by the time it finishes conditioning.

And hops. Maybe Fuggles and/or Goldings?



 
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Old 06-26-2012, 08:12 PM   #3
bobbrews
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I have no idea what 3% will contribute since I've never made a smoked porter, or use smoked malt. I don't want it to be overpowering, or weak (which I feel Stone's version is), or completely lost. ~ 60/30/15 of Willamette was going through my mind as far as the hops. How long should a beer like this age? It's not being oaked or anything and I was just thinking about doing a primary.

 
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Old 06-26-2012, 08:27 PM   #4
sidepart
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Quote:
Originally Posted by bobbrews View Post
I have no idea what 3% will contribute since I've never made a smoked porter, or use smoked malt. I don't want it to be overpowering, weak (which I feel Stone's version is), or completely lost. ~ 60/30/15 of Willamette was going through my mind as far as the hops. How long should a beer like this age? It's not being oaked or anything and I was just thinking about doing a primary.
When's your brew day? I can try out my grain bill and let you know how powerful the smoke is on mine. The two smoked malts (different brands) are similar in use as I understand. It'll probably attenuate as it ages...but at least I can let you know if it's not enough or if it tastes like eating a bonfire.

Willamette sounds like it'd be good. It's recommended as an alternative for Fuggles I believe. If you're up for buying two types of hops, maybe just see if you like the aroma of one of them better, and you can use that hop for the finishing additions (30/15 or 10/2).

As for aging...a month in the bottle I guess? I'd make 2-4 sample bottles and crack one open each week until you like the flavor. Probably 7-10 days in the primary. Rule of thumb I saw someone give was to wait for 2-3 days where the gravity remains the same.

 
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Old 06-26-2012, 08:39 PM   #5
VinceF
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Apr 2012
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If you're interested take a look at drinkrangercreek.com. They make a mesquite smoked porter and post recipes for homebrewers on their website. They smoke their own malt but you could probably just use rauch malt instead.

 
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Old 06-26-2012, 09:37 PM   #6
bobbrews
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Not anytime soon. I wanted to get some ideas first. I understand there are a couple malts I could use for the smoke. I believe Stone uses 2% Peat Malt, 6% C-75, and 13% Chocolate Malt. Maybe Peat malt is stronger than Alderwood smoked malt?? And if I end up using toasted Chipotles in the aroma steep, I imagine some smokiness being imparted by those as well.

 
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Old 06-26-2012, 09:47 PM   #7
mcwilcr
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Oct 2010
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I think your biggest hurdle is going to be getting any smoke flavor to come through at all. It is common with smokebeers ti have as much as half of the grist or more be smoked. At only 3% I'm not sure it will be noticeable at all.

Coincidentally, the desire to make a nice smoked porter is the straw that broke the camels back so to speak and got me to make the transition to all grain.
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Old 06-26-2012, 11:02 PM   #8
Dazdog
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Mar 2012
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Try 15 to 25% smoked, sorry rauch malt to get noticeable but not overwhelming flavor of smoke. Not sure about peat malt.


 
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Old 06-26-2012, 11:14 PM   #9
ashplub
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I have used rauch malt for 20% of the base malt and it was spot on to my liking. It took a few weeks for it to come through.

 
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Old 06-27-2012, 01:37 AM   #10
sidepart
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Quote:
Originally Posted by bobbrews
Not anytime soon. I wanted to get some ideas first. I understand there are a couple malts I could use for the smoke. I believe Stone uses 2% Peat Malt, 6% C-75, and 13% Chocolate Malt. Maybe Peat malt is stronger than Alderwood smoked malt?? And if I end up using toasted Chipotles in the aroma steep, I imagine some smokiness being imparted by those as well.
Oh Chipotles. Didn't think of that at all. You're probably spot on then using a lower than normal amount of smoke malt. Peat is WAY stronger than any of the other smokes I believe. So that would explain the 2% for them. I did some research on the smoke grains...apparently peat malt can kill you with smoke flavor if you're not conservative with it. Alderwood probably can use the same guide as briess smoked malt. 10% for a noticeable character...no more than 50% though.

No idea on rauch malt.



 
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