Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Smoke & Wood-Aged Beer > All-Grain - Loon Lake Smoked Porter (Award Winner)

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Old 02-14-2011, 04:20 AM   #41
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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.
With mine the smoke was VERY noticeable during the mash. If you didn't notice it at all during the mash I'd imagine that something wasn't right. Ride it out though, because regardless you'll have a solid porter I'm sure.

I was afraid that ~50% rauchmalt would be too much from gravity samples and the mash but after about a month in the keg this beer has really grown on me. Lots of smoke flavor but with a solid, rich backbone. It's a great nightcap beer for sure.
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Old 03-04-2011, 02:51 PM   #42
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I didn't notice any smokiness to my wort either when I brewed, but after fermentation and carbonation, it was a yummy smoke bomb.
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Old 03-04-2011, 02:55 PM   #43
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tried it after 2 weeks in the bottle, and it's nasty. Very acidic taste and no smoke flavor. Tasted a lot like something that was smoked with burning green wood instead of smoldering dry wood. Giving it another week or two to see, but not holding out much hope that this won't be my first dumped batch.
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Old 03-11-2011, 01:54 PM   #44
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I have access to Weyermann smoked malt.. will this work?

http://www.weyermann.de/eng/produkte...e=37&sprache=2
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Old 03-22-2011, 04:17 PM   #45
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tried it after 2 weeks in the bottle, and it's nasty. Very acidic taste and no smoke flavor. Tasted a lot like something that was smoked with burning green wood instead of smoldering dry wood. Giving it another week or two to see, but not holding out much hope that this won't be my first dumped batch.
Well after a few more weeks, it's a drinkable porter, but no smoke taste what-so-ever. Defaintly got to find a new place to get the grain from and try it again.
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Old 05-04-2011, 04:05 PM   #46
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I'm looking to make a rauchbier for a breakfast beer competition my homebrewing cousin and i are having. seems to me like this would go well with a nice helping of eggs, bacon, and oniony potatoes.

I don't have the means to do AG yet so I would scale this down to partial simply by trading out the 3lb munich to 2.25 Munich LME. I have access to the other stuff via a LHBS.

The "competition" (really this is more of just an excuse to make beer) is going to be in the 3rd week of July. This is meant to be imbibed at an early age. If I want it to be just right, when would you guys suggest I make this? Maybe the end of May or beginning of June?
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Old 05-04-2011, 08:16 PM   #47
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I'm looking to make a rauchbier for a breakfast beer competition my homebrewing cousin and i are having. seems to me like this would go well with a nice helping of eggs, bacon, and oniony potatoes.

I don't have the means to do AG yet so I would scale this down to partial simply by trading out the 3lb munich to 2.25 Munich LME. I have access to the other stuff via a LHBS.

The "competition" (really this is more of just an excuse to make beer) is going to be in the 3rd week of July. This is meant to be imbibed at an early age. If I want it to be just right, when would you guys suggest I make this? Maybe the end of May or beginning of June?
I'd allow 7-8 weeks if you're bottling. 4-5 weeks if you are kegging.
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Old 05-04-2011, 08:37 PM   #48
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Bottling. Looks like I'll be making this within the next couple weeks then. Thanks! I'll post when I make it! Any suggestions, hints, tips, or tricks that might be helpful to know when making this beer?
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Old 05-04-2011, 08:42 PM   #49
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Bottling. Looks like I'll be making this within the next couple weeks then. Thanks! I'll post when I make it! Any suggestions, hints, tips, or tricks that might be helpful to know when making this beer?
Just have fun.
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Old 05-06-2011, 03:58 PM   #50
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per the spirit of the "competition" we cannot use an exact recipe. in looking around at other smoked porter recipes, i have moved some stuff around and here is what i have:

5.00 lb Smoked Malt (9.0 SRM)
2.25 lb Munich LME - 10L (10.0 SRM) (60 min)
1.00 lb Cara-Pils (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (40.0 SRM)
0.50 lb Chocolate Malt (250.0 SRM)

0.50 oz Northern Brewer [8.50%] (60 min)
1.00 oz Williamette [5.20%] (60 min)
0.50 oz Northern Brewer [8.50%] (20 min)
1 tsp Irish Moss (15 min)

any suggestions?
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