I think yours looks good depending on the amount of smoke you're trying to achieve. With Rauchmalt, you can pretty much add as much as you want. If you find a great rauchbier recipe you like, start there...then add in some chocolate malt/roasted barley in place of some of the rauchmalt in order to darken it up & add the roasty/chocolate flavors you look for in a traditional porter. Also, the higher the OG, the more smoked malt you'll want to add in order for the smoke to come through...or add a touch of peat smoked malt since that can be pretty intense even in small quantities.
Personally, I like to experiment with combining smoked malts because you can get very unique flavors that way. I have an Imperial Smoked Porter that I've yet to brew with this grain bill (1.100 OG)...
- 9 lbs 2-row (45%)
- 5 lbs Rauchmalt (25%)
- 2.5 lbs Cherrywood Smoked Malt (12.5%)
- 1.75 lbs Chocolate (8.8%)
- 1 lb Crystal 80 (5%)
- .5 lb Peat Smoked (2.5%)
- .25 lb Roasted Barley (1.2%)
I like my porters & smoked beers to finish on the drier side, so I didn't use any Munich, which should add a rich flavor to yours. I just brewed a smoked rye, so unfortunately I doubt I'll get to this one until that's gone.
