Not sure if this is what you are looking for but I have made this recipe 5 times and it is really solid. There is not much of a roast character, more of the chocolate and burned sugar variety which pairs well with the smoke I think.
I have made variations on this recipe and I am really happy with it now. This has a strong smoked flavor, which I think is a good thing.
Recipe: Smoked Porter v5
Brewer: Scott
Style: Robust Porter
TYPE: All Grain
Taste: (39.0)
Recipe Specifications
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Boil Size: 14.39 gal
Post Boil Volume: 13.26 gal
Batch Size (fermenter): 11.75 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.063 SG
Estimated Color: 29.6 SRM
Estimated IBU: 42.3 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
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13 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 51.6 %
8 lbs Best Malz Smoked Malt (3.5 SRM) Grain 2 31.7 %
1 lbs 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.0 %
1 lbs Chocolate Malt (475.0 SRM) Grain 4 4.0 %
1 lbs Pale Chocolate Malt (200.0 SRM) Grain 5 4.0 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 2.0 %
3.2 oz Roasted Barley (300.0 SRM) Grain 7 0.8 %
2.00 oz Galena [11.00 %] - Boil 60.0 min Hop 8 31.0 IBUs
1.00 oz Northern Brewer [10.00 %] - Boil 20.0 mi Hop 9 8.5 IBUs
1.00 oz Northern Brewer [10.00 %] - Boil 5.0 min Hop 10 2.8 IBUs
0.50 tsp Yeast Nutrient (Boil 5.0 mins) Other 11 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) Yeast 12
Total Grain Weight: 25 lbs 3.2 oz
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Mash In 154.0 F 60 min
Notes:
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Might want to choose a yeast besides 1028 if you cant ferment around 62F as 1028 doesn't come out as clean with higher temps. 1272 would be a good choice and I have made this beer a few times with it successfully.
I have made this with 2-row before but MO gave it a better depth of flavor.
If you want to reduce the smoke flavor to a mellower level, drop 4 LBs of smoked malt and replace with MO.
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