A friendly place for friends who drink

[1977Brewer]

Hello friends. Last night was insane. More people in the showroom than I've ever seen.

This was at 5 o'clock or so:

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We had celebrity impersonators milling about. Drunk selfies:

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And here's the koi pond. My phone isn't in it, obvs.

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[Psylocide]

Seems heavy on the Rauch, but I haven't brewed with it so I'm not sure how strong a flavor it imparts. If you're bottling and willing to sit on it if it is too strong, then no biggie.

More French press as I get ready for a string of phone interviews...

Not bottling... I've read that you don't get much smoke character until you start getting up around 20%, but it does seem like quite a bit.

I want more of a subtle smokiness, but I love the smoke flavor, so if it was a little strong, probably not a deal breaker. I'll keg it, but if it's too harsh I could just bottle them off the keg for conditioning or set that keg aside for awhile.

 

[BigPerm]

Hey... what do you guys think of this ish?

Robust Smoked Porter
OG: 1.066 - 1.070 (Aiming for 1.070 but never brewed with smoked malt)
Estimated FG: 1.016 @ 77% attenuation

8 lb 2-row
3 lb Rauch Malt
1 lb Munich light
1 lb Crystal 40
6 oz Black patent

Thinking EKG or Fuggles or both to around 35-40 IBU.

Nottingham

The only thing I worry about is if the roast/smoke will be too harsh if I dry it out too much with Notty.

Looks good to me, although I'd increase the color on the crystal and add a small proportion of roasted barley. If you want to increase the smoothness, you can sub out a pound of base for flaked barley.

I'm not that experiences with it, but I think north will dry it out too much. I use WLP004 pretty exclusively for porters.

Oh yeah, add more smoked malt. [emoji6]

 

[BeerMeDuffMan]

I have some suggestions, but you probably wouldn't follow them, anyway.

Things Eeyore would say for 500, Alex

 

[WesleyS]

Suggest away.

Cut the smoked malt down to 1lb or less. I like to add some chocolate malt and crystal 120 for added complexity. Here's the grain bill for the smoked chocolate porter I made a few years ago. Fwiw, I had people wanting to buy six packs of this. Not that I'm saying to follow it, just an example of a smoked porter recipe that worked out well.
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Also, bittered to 30 IBUs

 

[Psylocide]

Looks good to me, although I'd increase the color on the crystal and add a small proportion of roasted barley. If you want to increase the smoothness, you can sub out a pound of base for flaked barley.

I'm not that experiences with it, but I think north will dry it out too much. I use WLP004 pretty exclusively for porters.

Oh yeah, add more smoked malt. [emoji6]

I don't use liquid yeast yet... don't really have the urge/equipment to. Maybe something with a little lower attenuation, S04 maybe? I knew I forgot something... flaked barley for sure. Thanks.

Cut the smoked malt down to 1lb or less. I like to add some chocolate malt and crystal 120 for added complexity. Here's the grain bill for the smoked chocolate porter I made a few years ago. Fwiw, I had people wanting to buy six packs of this. Not that I'm saying to follow it, just an example of a smoked porter recipe that worked out well.
View attachment 331993
Also, bittered to 30 IBUs

I can't get the cherrywood smoked malt locally, which I've read has a stronger smoke flavor than the rauch malt. I thought about a little chocolate... I'll probably throw some of that in and maybe darken up that crystal.

What yeast did you use on that? Liquid I'm sure, just curious though.

 

[Brizzo]

I don't use liquid yeast yet... don't really have the urge/equipment to. Maybe something with a little lower attenuation, S04 maybe? I knew I forgot something... flaked barley for sure. Thanks.



No reason to use liquid yeast IMO. The quality of dry yeast is as good and makes just as good product unless u r looking for something specific. I've been doing very well I competitions with only dry yeast

 

[iijakii]

Hello friends. Last night was insane. More people in the showroom than I've ever seen.

What do you do for a living?

 

[WesleyS]

I don't use liquid yeast yet... don't really have the urge/equipment to. Maybe something with a little lower attenuation, S04 maybe? I knew I forgot something... flaked barley for sure. Thanks.



I can't get the cherrywood smoked malt locally, which I've read has a stronger smoke flavor than the rauch malt. I thought about a little chocolate... I'll probably throw some of that in and maybe darken up that crystal.

What yeast did you use on that? Liquid I'm sure, just curious though.

White Labs English Ale, so S04 would be a dry equivalent.

 

[BigPerm]

Cut the smoked malt down to 1lb or less. I like to add some chocolate malt and crystal 120 for added complexity. Here's the grain bill for the smoked chocolate porter I made a few years ago. Fwiw, I had people wanting to buy six packs of this. Not that I'm saying to follow it, just an example of a smoked porter recipe that worked out well.
View attachment 331993
Also, bittered to 30 IBUs

+1 on the chocolate/choc wheat additions. I personally don't think cherrywood smoked comes through that well at low percentages, especially if you're looking for pronounced smoke. I did a robust porter at 40% cherrywood and I loved it, although most people thought it was a little much. The imperial porter i did used 20% (half cherry, half rauch) and that was a good percentage for good smoke flavor without it slapping you in the face. 10% in a oatmeal stout was extremely subtle for me. Just my 2 cents.

 

[Psylocide]

No reason to use liquid yeast IMO. The quality of dry yeast is as good and makes just as good product unless u r looking for something specific. I've been doing very well I competitions with only dry yeast

Eventually I will make the jump, would love to play with some more specific flavors... just don't have the motivation now. I basically brew by the seat of my pants, so... you know. Prepping a starter? Pffffft.

White Labs English Ale, so S04 would be a dry equivalent.

Word. Thanks.

+1 on the chocolate/choc wheat additions. I personally don't think cherrywood smoked comes through that well at low percentages, especially if you're looking for pronounced smoke. I did a robust porter at 40% cherrywood and I loved it, although most people thought it was a little much. The imperial porter i did used 20% (half cherry, half rauch) and that was a good percentage for good smoke flavor without it slapping you in the face. 10% in a oatmeal stout was extremely subtle for me. Just my 2 cents.

Awesome, thank you.

Love this thread.

 

[DisturbdChemist]

Seems heavy on the Rauch, but I haven't brewed with it so I'm not sure how strong a flavor it imparts. If you're bottling and willing to sit on it if it is too strong, then no biggie.

More French press as I get ready for a string of phone interviews...

One local brewery made a rauch beer with 100% rauch malt. It was beechwood and it was very light on the smoke. One of the better ones I had.

 

[Psylocide]

One local brewery made a rauch beer with 100% rauch malt. It was beechwood and it was very light on the smoke. One of the better ones I had.

Can't wait to tell people that I brewed the hard way.

 

[DisturbdChemist]

Can't wait to tell people that I brewed the hard way.

Beechwood smoked. Not bud but It adds complexity to the water they brew.


Office coffee. Half day. Beer in a few hours

 

[BeerMeDuffMan]

This is very disconcerting

SATURDAY: Blizzard conditions are expected in counties touching I-95 and most of South Jersey and Delaware away from the coast. Heavy, blowing snow will reduce visibility to under 1/4 mile at times. Most other areas are looking at significant snow and strong gusts, even if blizzard conditions aren't technically achieved

@Blizzard what exactly are your planned conditions?

 

[Psylocide]

I like this better... seems nice and simple, but should finish a little higher. Thanks for the suggestions.

8 lbs 2-row
4 lb Rauch Malt
1 lb flaked barley
1 lb Chocolate
4 oz Crystal 120L

I should know better than to take advice from Wes, but I'm giving it a shot.

 

[DisturbdChemist]

@thatjonguy

Is this a qualification of working for the man in brown?

 

[Brizzo]

View attachment ImageUploadedByHome Brew1453477090.867119.jpg#2 but kegged kick yay! Green grass in Connecticut in January. Love it

 

[Psylocide]

@thatjonguy

Is this a qualification of working for the man in brown?

Hilarious... however, I can't get over the fact that the person who made this has NO grip on proper tenses. My god.

 

[wyobrewer1]

I like this better... seems nice and simple, but should finish a little higher. Thanks for the suggestions.

8 lbs 2-row
4 lb Rauch Malt
1 lb flaked barley
1 lb Chocolate
4 oz Crystal 120L

I should know better than to take advice from Wes, but I'm giving it a shot.

If you can get some brown malt I would throw that in. I just used it in my robust porter and when I tried a few grains at the shop it had the signature flavor of a porter.

 

[TheCADJockey]

JANUARY-FEBRUARY: Blizzard conditions are expected in counties touching I-95 and most of South Jersey and Delaware away from the coast. Heavy, blowing snow will reduce visibility to under 1/4 mile at times. Most other areas are looking at significant snow and strong gusts, even if blizzard conditions aren't technically achieved

Any other year I'd say, this is what it should read for us. Winter forgot to visit us this year apparently. Good luck with all that.

 

[ThirstyPawsHB]

Coff..Yellow Rose mash. Pilsner/Mosaic smash.

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[BGBC]

Hilarious... however, I can't get over the fact that the person who made this has NO grip on proper tenses. My god.

Sooo, then it was probably DC

 

[BeerMeDuffMan]

Any other year I'd say, this is what it should read for us. Winter forgot to visit us this year apparently. Good luck with all that.

I'm prepared. I bought 5 pounds of bacon, three bottles of various whisky and renewed everybody's xbox live accounts.
I'll be drunk in in piece and quiet and with a full belly.

 

[DisturbdChemist]

Sooo, then it was probably DC

I didnt wrote that. i dont know what you is talking about.

 

[TheCADJockey]

Hilarious... however, I can't get over the fact that the person who made this has NO grip on proper tenses. My god.

Hah. Proper tents. I never knocked on doors, unless it was a house with one of my dog buddies that needed a treat. Everyone in the country always wanted to talk if you knocked; I wanted to get home by 2.

 

[Psylocide]

Hah. Proper tents. I never knocked on doors, unless it was a house with one of my dog buddies that needed a treat. Everyone in the country always wanted to talk if you knocked; I wanted to get home by 2.

I think I startled the FedEx guy yesterday... sitting at home, truck pulls up, I fling open the door as soon as he goes to knock, all funking wild-eyed at the thought of beermail and face all ****ed up from sick.

"Thanks dude!"

*slam door in face*

He just stood there for a minute before heading back down the stairs.

 

[1977Brewer]

What do you do for a living?

I'm technically the Facilities Supervisor for a lighting and fan manufacturer. Twice a year I'm the bar back at our show rooms. It's a blast.

 

[TheCADJockey]

I'm technically the Facilities Supervisor for a lighting and fan manufacturer. Twice a year I'm the bar back at our show rooms. It's a blast.

Ya'll got any them fancy, voodoo, bladeless fans? Them's neat.

 

[Brizzo]

View attachment ImageUploadedByHome Brew1453478490.899183.jpgpurple wall and pink wall painted