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Old 01-14-2013, 03:36 AM   #1
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Default Smoked Porter

Hey folks,

I have a mind to make what I call a Smoked Porter. I have a Cooper's Bitter kit, 1kg of liquid LME, 250gm chocolate malt, and 500gm peated malt, and some Wilamette hops. I'm eager to hear your suggestions on how much of the peated malt to add. I figure 250gm should make it smokey without being over powering.


On Tap: Cooper's European Lager
On Tap: Smoked Porter
Carboy 1: Don't Kill Kenny Irish Red
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Carboy 3: empty
Aging: Welch's White - 1 gal
Aging: Cranberry/black cherry - 1 gal
Aging: JOAM - 1 gal
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Old 01-14-2013, 01:40 PM   #2
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I've read a few threads about peated malt and it seems like 2oz (56g) is plenty to be noticeable. I would be hesitant to go above 3oz (85g) because it'll be too much. I tasted an IPA with about 6oz and it tasted like I was drinking a campfire. Not for me...but it wasn't the first batch so someone must have liked it.
Primary 1: Vanilla Stout (+1gal of coffee vanilla stout)
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