Smoked Porter... - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Extract Brewing > Smoked Porter...

Reply
 
Thread Tools
Old 10-23-2008, 08:49 PM   #1
Dillbag
Recipes 
 
Aug 2008
Garden State
Posts: 30


I'm looking for a good lightly smoked porter recipe...

Anyone got a good one for extract?

Thanks!
__________________
...anethum graveolens cucumis sativus!

 
Reply With Quote
Old 10-23-2008, 11:37 PM   #2
Anbrew
Recipes 
 
Sep 2008
Spokane, WA
Posts: 261

I don't have a recipe handy, nor do I have brewing software.

I would suggest something like:
7-8 # light LME
1# chocolate malt
1# rauchmalt (this may be not enough, depending on how smoky you want it)
1/2# crystal 40
1/4# black malt

Any hop you want to give you 25-30IBU for 60 minutes (again, no software on me)

WLP028 Edinburh Ale yeast (or any american ale dry yeat if you want to save money, this is just what I would use)
__________________
My semi-regularly updated beer blog: PremiumBitter
PRIMARY 1: Baltic Porter | WLP001
PRIMARY 2: Chocolate-Spearmint Winter Warmer | WLP028
SECONDARY: Spokane Falls Fresh Hop Ale (IPA) | WLP001/WLP028 (Amarillo/Columbus dry hop)
KEGS:
Liberator Doppelbock
Yellow Marmot Ale (Golden Ale) | WLP001
Yellow Marmot Ale (Golden Ale) | WLP028
UPCOMING: Premium Bitter, Imperial Steam Beer, Strong Scotch Ale, Munich Helles, Schwartz Bier, Rauch Bier

 
Reply With Quote
Old 10-24-2008, 12:00 AM   #3
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
 
niquejim's Avatar
Recipes 
 
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts


I do believe rauchmalt needs to be mashed so the best I can suggest for extract would be to smoke some specialty malt to steep, though I don't know how well this would work.

 
Reply With Quote
Old 10-24-2008, 12:02 AM   #4
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 540 Times on 432 Posts


You would need to mash it if you wanted to convert the startches into sugar. But I believe that if you just wanted flavor and color from it, steeping should do it.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 10-24-2008, 12:23 AM   #5
Anbrew
Recipes 
 
Sep 2008
Spokane, WA
Posts: 261

Quote:
Originally Posted by ChshreCat View Post
You would need to mash it if you wanted to convert the startches into sugar. But I believe that if you just wanted flavor and color from it, steeping should do it.
Yeah, I generally don't count on much gravity contribution from steeping any grains. I dont' really know which ones require mashing and which don't, I confess.


He could also try 1-2 DROPS of liquid smoke in secondary. I once knew a guy that won competitions with a smoked porter he made in this way, go figure!
__________________
My semi-regularly updated beer blog: PremiumBitter
PRIMARY 1: Baltic Porter | WLP001
PRIMARY 2: Chocolate-Spearmint Winter Warmer | WLP028
SECONDARY: Spokane Falls Fresh Hop Ale (IPA) | WLP001/WLP028 (Amarillo/Columbus dry hop)
KEGS:
Liberator Doppelbock
Yellow Marmot Ale (Golden Ale) | WLP001
Yellow Marmot Ale (Golden Ale) | WLP028
UPCOMING: Premium Bitter, Imperial Steam Beer, Strong Scotch Ale, Munich Helles, Schwartz Bier, Rauch Bier


 
Reply With Quote
Old 10-24-2008, 07:48 PM   #6
Dillbag
Recipes 
 
Aug 2008
Garden State
Posts: 30

Cool... Thanks for the ideas!

Not sure about that liquid smoke stuff... But I will be steeping for sure!
__________________
...anethum graveolens cucumis sativus!

 
Reply With Quote
Old 10-28-2008, 12:43 AM   #7
Tweaker
Recipes 
 
Jul 2008
Posts: 68


I have heard about using liquid smoke from a few places, such as Papazian's book. What I don't know is how much to add to a 5 gallon extract batch.

I can tell you that 1-2 drops will be indiscernable. When I make Jerky I use around 10.

I planned to use it in a Bock as well. The brewery I bottle at just won a Silver in competition with a smoked Hellerbock called Smoke Out at the Great American Beer Festival. Don't know where they got smoke from.

 
Reply With Quote
Old 10-28-2008, 12:52 AM   #8
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


Please don't use Liquid smoke in a beer.

Just take the step up to mini mash and mash some rauch malt along with a pound or so of two row and the specialty grains.

 
Reply With Quote
Old 10-28-2008, 01:08 AM   #9
Tweaker
Recipes 
 
Jul 2008
Posts: 68


I just did some research after reading a similar post as this one. Here is my response to that.

Quote:
Originally Posted by TexLaw
Many years ago, I made a five gallon batch of stout where I steeped a pound or so of rauchmalt, and it came out pretty good. You can certainly get by steeping some rauchmalt, but I would never recommend trying a steep for 50% of your grain bill, no matter what the heck you were doing.

And, yeah, holy cow, keep Liquid Smoke very far away from beer!


TL

Papazian Complete Joy of HB
Miscellaneous Ingred.
Liquid Smoke - Use it!
Do not use kind with vinegar or preservatives, salt, spices.
1 teaspoon/5 gal = well perceived smoke flavor

Here is my Haddon House brand Liquid Smoke Ingredients list -
Water
Hickory Smoke Concentrate
Polysorbate 80

Polysorbate 80 - Wikipedia, the free encyclopedia

It is classified as an emulsifier. I don't have any idea what the rest means, but I don't see it described as a preservative.

I'm making a Bock and then a Porter with the stuff. Damn the torpedoes, full speed ahead!

I intend to mini-mash, but since I am in the middle of a job hunt, remodeling my entire house, and providing primary care to a super awesome baby, not anytime soon. Ahm onna drip the cheater juice all up in it!

 
Reply With Quote
Old 05-27-2009, 01:47 AM   #10
mkw87
Recipes 
 
Jun 2008
Big Stone Gap, VA
Posts: 54

Quote:
Originally Posted by Tweaker View Post
Here is my Haddon House brand Liquid Smoke Ingredients list -
Water
Hickory Smoke Concentrate
Polysorbate 80

Polysorbate 80 - Wikipedia, the free encyclopedia

It is classified as an emulsifier. I don't have any idea what the rest means, but I don't see it described as a preservative.
An emulsifier is something that creates / keeps chemicals in an emulsion - in other words it keeps the concentrate from separating from the water.
__________________
Bottled : Apfelwein, Blackberry Mead, Thunderstruck Pumpkin Ale, Kolsch

Next Up: Blackberry ? and a Boch of some sort

 
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
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
Need Help With A Smoked Porter Redweasel Recipes/Ingredients 9 07-19-2008 02:59 AM
Smoked Porter Brewsmith Recipes/Ingredients 26 06-19-2006 11:11 PM


Forum Jump