Classic Style Smoked Beer Loon Lake Smoked Porter (Award Winner) - Page 4 - Home Brew Forums
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Old 10-06-2010, 03:58 PM   #31
BierMuncher
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I smelled a fire burning last night and it made me thirsty for this beer. Guess I know what I'll be brewing this weekend.



 
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Old 10-18-2010, 01:39 PM   #32
IrregularPulse
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Quote:
Originally Posted by BierMuncher View Post
I smelled a fire burning last night and it made me thirsty for this beer. Guess I know what I'll be brewing this weekend.
I'm doing a Brown this Friday but am going to go with 45% smoked malt. No time to brew to batches, so I thought I merge the two. Dropping the Smoked malt % a bit since it won't be as big a backdrop.


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Old 10-20-2010, 02:36 AM   #33
worth
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Did you try adding the flaked wheat? I am about to order the recipe and want it to be thick and smoky to go with pulled pork BBQ

 
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Old 10-28-2010, 11:27 PM   #34
devilishprune
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Any idea how long the smoke flavor lasts on this beer? I brewed basically this recipe, but with 1 lb more smoked malt and 2.5 months after brewing there is very little if any smoke flavor left. Do you guys have the same experience with this?

 
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Old 10-29-2010, 03:39 PM   #35
BierMuncher
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Quote:
Originally Posted by devilishprune View Post
Any idea how long the smoke flavor lasts on this beer? I brewed basically this recipe, but with 1 lb more smoked malt and 2.5 months after brewing there is very little if any smoke flavor left. Do you guys have the same experience with this?
The smoke flavor/aroma does fade over time in these smoked recipes. They are really meant to be drunk fresh.

To get the most out of your smoke at this point, warm the beer a bit and give it a good vigorous pour to knock out some of the carbonation. Strip away the cold and the fizz...and the flavors will come through better.

 
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Old 11-09-2010, 08:03 PM   #36
elproducto
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I would LOVE to make a smoked porter, but the only Smoked malt I can get has a lovibond of 3.

 
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Old 12-08-2010, 02:08 PM   #37
snowveil
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Thanks for the recipe Biermuncher!

I wound up brewing this on Thursday but upped the OG to 1064 and swapping the Northern Brewer for Cascade because that's what I had on hand. I kept the Rauch percentage roughly the same at 49%. This mash was INTENSE! This was my first time dealing with Rauch malt and it really does have a very, very smoky profile during the mash.

Looking forward to this one

 
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Old 01-10-2011, 09:50 PM   #38
worth
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Thanks for the recipe. I brewed it to go with some New Year's day BBQ. It came out perfect and went great with the pulled pork.

 
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Old 01-17-2011, 12:59 PM   #39
JeepDiver
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I brewed this yesterday, and the wort had no detectable smoke taste/smell. The malt had a very faint smell, but not much. Is that normal, or did I maybe get the worng malt from BMW. I ordered the Weyermann Smoked Malt. Hopefully the smoke shows up more after fermintation.

 
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Old 01-28-2011, 11:16 PM   #40
drummerguysteve
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Did you taste your gravity sample? I've only done a few smoked beers, but they all lost some of the smoke after fermentation, and even more by time I got to the bottom of the keg.



 
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