Recipe Crtique - Smoked Porter

Recipe Type: All Grain
Yeast: US05 dry
Yeast Starter: none
Batch Size (Gallons): 10.5
Original Gravity: 1.074
Final Gravity: 1.022 (this seams higher than i remember getting)
IBU: 37
Boiling Time (Minutes): 60
Color: 29 srm

Primary Fermentation (# of Days & Temp): 14 days @ 64

17# Pale 2 row US
4# Smoked Malt
6# Munich malt (light 9 srm)
1.5# C40
1.5# Chocolate malt 450 srm

1.8 oz chinook @ 60
2 oz willamette @ 10

MASH

60 minutes @ 154


The first time i brewed this i had 1# of Smoked malt in a 5g batch and i also had a little bit of black patent malt in there. Do you think bumping the smoked and dropping the black patent will work?

 

Not sure what you are trying to accomplish regarding the question. As for the effect of the smoked malt, it depends on the type of smoked malt. I personally think Peat malt can be pretty overpowering over a pound in a 5 gal batch. I have used both Cherry and oak smoked malt that was more subtle and was very good in larger amounts. Either way they do better with age.

 

agree on comments above, if that is peat smoked malt, that is a f-ton.

 

sorry for the late reply. I guess i was kinda thinking out load with the question at the end.

As type of smoked malt i believe that it is not peat smoked malt. I did read on other posts that peat smoked malt can be very strong and over powering. i believe my LHBS offers peat smoked malt and another smoked malt Rauchmalt (sp?). This recipe is using Rauchmalt.