I'm a big - if not especially knowledgeable - scotch fan (especially peat monsters like Ardbeg and Laphroaig) and thought about trying my hand at a smoked porter this weekend. This is what I have so far for a 5-gallon batch:
6lbs dark LME
2lbs dark DME
1lb black malt
0.25lb caramel 80L
0.25lb peated malt
2oz Cluster @ 60 min
1oz Willamette @ 40 min
1oz Willamette @ 15 min
I have Brandon O's Graff in a carboy right now, ready to bottle, so I'm planning on washing the Safale US-05 yeast from that and using it (my first time washing yeast!).
Thoughts? I am not trying to make a peat or smoke monster of a beer, but I do want the flavor in there. I think the peated malt brings both the brine and smoke flavors, and I know that it doesn't take much. I was hoping to get some feedback on possibly adding some cherrywood for a bit more smoke/bacon flavor, but I'm not sure if that's too much.
TIA!
6lbs dark LME
2lbs dark DME
1lb black malt
0.25lb caramel 80L
0.25lb peated malt
2oz Cluster @ 60 min
1oz Willamette @ 40 min
1oz Willamette @ 15 min
I have Brandon O's Graff in a carboy right now, ready to bottle, so I'm planning on washing the Safale US-05 yeast from that and using it (my first time washing yeast!).
Thoughts? I am not trying to make a peat or smoke monster of a beer, but I do want the flavor in there. I think the peated malt brings both the brine and smoke flavors, and I know that it doesn't take much. I was hoping to get some feedback on possibly adding some cherrywood for a bit more smoke/bacon flavor, but I'm not sure if that's too much.
TIA!