Classic Style Smoked Beer Loon Lake Smoked Porter (Award Winner) - Home Brew Forums
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Old 11-26-2008, 08:39 PM   #1
BierMuncher
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Recipe Type: All Grain   
Yeast: Safale-04   
Batch Size (Gallons): 5.5   
Original Gravity: 1.050   
Final Gravity: 1.012   
IBU: 24.6   
Boiling Time (Minutes): 75   
Color: 24   
Primary Fermentation (# of Days & Temp): 10 days at 67 degrees   
Additional Fermentation: Kegged and chilled 7 days   
Secondary Fermentation (# of Days & Temp): 5 days at 67 degrees   
Tasting Notes: See Below:   

The local micro brew here in town has an award winning smoked porter. It took a gold in the 2004 GABF. It’s mellow smoke flavor goes well with the malty flavor of this grain grist. I emailed the brewer there and he said they use up to 65% of beechwood smoked malt. While I love the rich smokiness of their beer, I wanted to tame it down just a bit to appeal to the more traditional beer drinker. I ended up using just under 50% beechwood smoked (Rauch) malt. I strongly suggest you don’t use peat smoked malt or (God forbid) try to use a smoke flavor additive. If you can’t get your hands on beechwood, try smoking your own. There are plenty of threads here that talk about the process.

There was a lengthy back and forth discussion on this recipe here, and the common theme is that you can’t fear the smoke. Anything less than 35% smoked malt and the flavor/aroma will be so slight as to be missed…depending on the grain bill.

I brewed this beer 23 days ago and have been enjoying this immensely for the last week. With a low IBU and a mellow base recipe, this is a beer that can be turned from grain to glass quickly. The smoke aroma is prominent, but not at all overpowering. The sweetness of the malt really balances this beer well. I mashed this at around 157 and held it for just 45 minutes. (I like my porters rich). This beer tastes, smells and feels like a rich porter that was brewed over an open fire in a log cabin. I’ve already placed an order for more Rauch malt because this one is a do-over.

I’ve actually bottled of a few of this batch to enter into a local competition coming up.

If you’re looking for a good winter warmer that is distinctive, this is a winner.

Loon Lake Smoked Porter

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.050 SG
Estimated Color: 22.9 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 75 Minutes

Ingredients:
------------
5.00 lb Smoked Malt (9.0 SRM
3.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.75 lb Chocolate Malt (250.0 SRM)

0.50 oz Northern Brewer [8.50%] (60 min)
0.75 oz Williamette [5.20%] (60 min)

Safale-04 Slurry from a prior batch.



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Old 05-28-2009, 08:57 PM   #2
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Awesome, just found my Winter beer to brew soon. I can always trust a BM recipe.


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Old 05-30-2009, 02:48 AM   #3
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You reminded me of about 10 bottles I have sitting in the back of the beer fridge.

Thanks. Enjoying one now.

Still smoky and bright. Nice maltiness.

If I were to change one thing...it might be to kick the OG up by 7-8 points and mash higher/shorter to keep some residual sweetness.

 
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Old 06-10-2009, 02:02 PM   #4
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Going to be ordering ingredients for this next month for a split batch brew day with theguy. I gonna go with the original 65% rauchmalt because I want huge overpowering smoke.
How high would you raise you mash temp to? My beers always seem to thin. I usually mash everything around 153-155

And how has the smoke mellowed over time? I am brewing this in july, but want smokiness for october/november sitting outside by the fire. Will it still be there strong, or should I wait till september for this one brew a longer agin winter spice in July.
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Old 06-13-2009, 03:39 AM   #5
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The smokiness will stick around just fine.

I'd do about a 158-159 mash for no more than 50-60 minutes. Maybe even up the grain bill 2 pounds or so to "grow" this beer some.

Funny how June is the time to start thinking about your Fall beers.

 
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Old 06-15-2009, 05:26 PM   #6
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Would would you think about just adding 2 lbs of Smoked Malt to this to both up percentage and smokiness? I want smokiness similar of Schlenkerla
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Old 06-15-2009, 06:25 PM   #7
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Quote:
Originally Posted by IrregularPulse View Post
Would would you think about just adding 2 lbs of Smoked Malt to this to both up percentage and smokiness? I want smokiness similar of Schlenkerla
That would be perfect. Moves you from 47% smoke malt to 56%.

I'd say you're right there at the sweet spot.

 
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Old 06-16-2009, 12:16 PM   #8
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Awesome. I'll use that and convert to 11G. Let ya know how it turns out. Brewing with TheGuy July 25th.
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Old 06-16-2009, 02:16 PM   #9
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moved to own thread


 
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Old 07-26-2009, 01:50 AM   #10
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Just stumbled across this thread after a brew day with IrregularPulse on this recipe. Everything went great except for a minor boil over (took eyes off boil kettle while ordering some pizza). I live about an hour away from where we brewed, and pitched once I got home. Took the OG at home and it came in at apx 1.062 (I think target was ~1.058). Never had a smoked beer until IrregularPulse invited me down for the brew day and bought a few Schrelenkerla's. Loved it. Anyway, I can't wait to try this one!


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