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Old 03-16-2012, 09:39 PM   #61
pwndabear
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Mar 2010
buffalo, ny
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btw, i let someone try this beer who happened to be a certified BJCP judge and i was unaware of it. he gave it a score of about 35. sweet!
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Old 04-30-2012, 02:49 AM   #62
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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So I'm in the camp of "no smoke smell" at all during the mash...hoping the grain wasn't bunk. The dry grain had a slight odor of smoke pre-grind, but definitely not very strong. During the fermentation I stuck my nose over the airlock and took a good whiff....again, not even a hint of smoke. We'll see how it comes along in the bottle. Regardless, it still looks tasty...

 
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Old 04-30-2012, 02:10 PM   #63
pwndabear
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Mar 2010
buffalo, ny
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i found its not the smokiest of smells unless its carbed. youre not going to get a huge nose on any beer if it isnt carbed really. give it time. mine came out great.
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Old 05-08-2012, 02:50 AM   #64
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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good to know regarding carbonation and odor. i might have bigger problems though...transferred to secondary yesterday and pulled a sample....does not taste good. no smoke flavor, no porter flavor...it has that sharp, acidic "twang" that tastes like ass. hoping it's not contaminated.
kind of thinking aging aint gonna fix this one...looks good and clear in the carboy though...

 
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Old 05-08-2012, 11:15 AM   #65
pwndabear
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Mar 2010
buffalo, ny
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the acid says infection. give it time. you could have one hell of a smoked sour!
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Old 05-08-2012, 11:33 AM   #66
sivdrinks
 
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Apr 2011
Lebanon, PA, PA
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Quote:
Originally Posted by BierMuncher
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.
If I wanted just a Rauchbier should I just drop the Chocolate? Also, what smoke malt are you using? Apparently big differences between Weyerman and Bestmaltz.

 
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Old 05-09-2012, 02:07 AM   #67
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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yeah, acid twang = infection that's kind of what i figured. had a batch last year (cold smoke clone) that ended up with that same flavor. not even sure if i should bottle it or just dump the whole ****aroo down drain. grrrrrr....

 
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Old 05-09-2012, 11:26 AM   #68
pwndabear
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Mar 2010
buffalo, ny
Posts: 993
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i wouldnt dump personally
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Old 05-15-2012, 03:27 AM   #69
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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took your advice...it's happily carbonating in bottles as i type. flavor was a little "better"...hoping i just had some bad/stale grain or something. i saw a post a few pages back where a guy brewed it up and had the exact same experience as me (tasted awful out of the primary, but a few weeks in the bottle produced a drinkable porter)....so i'm hoping i'll at least get an OK product out of it. will definitely try again with better/more smoked malt...

 
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Old 05-23-2012, 10:16 PM   #70
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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update....just cracked open one of those bottles and...good news and bad news.
good news....the flavor is great, came around nicely. even have a solid hint of smoke.
bad news....it's flat. it's been priming for two weeks in the garage, temp around 60-65. maybe that's not warm enough? i seem to be having issues with either over carbonation or under carbonation lately. frustrating.

 
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