Looking to make my yearly smoked beer and I wanted to take a departure from my traditional Rauchbier lager for an ale this time. I’ve seen a lot of smoked porter recipes that call for cherry, alder, and even peat smoked malt, but not too many with standard beech smoked Rauchmalz. (I have brewed BierMuncher’s Loon Lake Smoked Porter with lager yeast, and it was smoky enough but not as roasty as I’d like).
I want to get the proportion of smoked to base malt just right to have a smoky note that just competes with the roast. My recipe is fairly simple:
1.065 OG, 1.017 FG, 33 IBU, 32 SRM
84% base malt (Maris Otter + Weyermann Beech Smoked Rauchmalz)
8% Crystal 60 blend
4% Pale Chocolate
4% Black Barley
20 IBU Fuggles @ 60
8 IBU EKG @ 30
5 IBU EKG @ 10
Conan yeast.
Any suggestions would be helpful. Thanks!
I want to get the proportion of smoked to base malt just right to have a smoky note that just competes with the roast. My recipe is fairly simple:
1.065 OG, 1.017 FG, 33 IBU, 32 SRM
84% base malt (Maris Otter + Weyermann Beech Smoked Rauchmalz)
8% Crystal 60 blend
4% Pale Chocolate
4% Black Barley
20 IBU Fuggles @ 60
8 IBU EKG @ 30
5 IBU EKG @ 10
Conan yeast.
Any suggestions would be helpful. Thanks!