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Old 01-14-2013, 03:36 AM   #1
Jul 2007
Winnipeg, Manitoba
Posts: 100
Liked 2 Times on 2 Posts

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
Carboy 2: empty
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
Jan 2013
Columbus, GA
Posts: 54
Liked 1 Times on 1 Posts

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)
Primary 2: empty
Bottled: Al's Elixir IPA
Drinking:True Brew Pale Ale

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