Please help w/ my smoked porter?? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Please help w/ my smoked porter??

Reply
 
Thread Tools
Old 10-26-2013, 05:05 PM   #1
brewnskiinvt
Recipes 
 
Mar 2013
Waitsfield, Vermont
Posts: 42
Liked 1 Times on 1 Posts



I'm doing a partial grain smoked porter and I'm wondering what percentage of the grain bill you'd recommend using for the Rauch malt. I'll be steeping the grains (i'm not at ag yet) for 45min-1hr. I'm using 1lb caramel wheat, 8oz blk patent and 8oz choc malt. I bought 2lbs of the Rauch, but wondering if using all of it would be too overpowering. I want SOME smokiness, but I don't want it to be all i can taste. Would you use all or less of the smoked malt?? I've never used it before, so not sure of its taste/usage

Thanks!!

 
Reply With Quote
Old 10-26-2013, 05:07 PM   #2
brewnskiinvt
Recipes 
 
Mar 2013
Waitsfield, Vermont
Posts: 42
Liked 1 Times on 1 Posts


Sorry, not caramel, Crystal Malt 90L.

 
Reply With Quote
Old 10-26-2013, 06:04 PM   #3
freisste
Recipes 
 
Sep 2012
Ann Arbor, Michigan
Posts: 2,538
Liked 345 Times on 276 Posts


Never used it, but I have heard a little goes a LONG way. Sorry I can't give more info.

brewnskiinvt Likes This 
Reply With Quote
Old 10-26-2013, 06:59 PM   #4
jeffjm
 
jeffjm's Avatar
Recipes 
 
Aug 2010
St. Louis, Missouri
Posts: 439
Liked 80 Times on 55 Posts


Smoked malt can vary widely in intensity. At most, I'd start with 20-25% of fermentables from German rauch malt, and maybe half of that with something like a cherry smoked malt that's stronger. The smoke flavor will fade as the malt ages, so you might want to taste a few grains before deciding on a quantity.
__________________
I set out running but I take my time.

brewnskiinvt Likes This 
Reply With Quote
Old 10-26-2013, 11:22 PM   #5
sacrifice
HBT_SUPPORTER.png
Recipes 
 
Aug 2010
Juneau, AK
Posts: 576
Liked 17 Times on 16 Posts


I am doing a smoked porter - Loon Lake Smoked Porter - tomorrow that is about 50% smoked malt.

I smoked my own malt using some 2-row along with a bit of Belgian Pils (because I ran out of 2 row), for a bit over three hours using 80% cherry and 20% oak. The smoked malts smell wonderful and I am looking forward to this one. More smoke is better from my past experience, and the smoke does fade in the bottle as time goes on.

Reason: Because I can - That is why!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked porter springer Specialty, Fruit, Historical, Other Homebrew Recipes 1 08-05-2012 05:55 PM
Smoked Porter critique - first AG w/ smoked grains jessup Recipes/Ingredients 3 03-03-2012 02:48 AM
Imperial Smoked Porter based on Mason's smoked porter starrfish Recipes/Ingredients 4 10-28-2009 08:05 PM
Harry Porter (Smoked Porter) Marinebrew Specialty, Fruit, Historical, Other Homebrew Recipes 1 01-01-2009 10:41 PM
Smoked Porter Evan! Homebrew Ale Recipes 0 08-08-2007 04:11 PM


Forum Jump