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has anyone brewed jamils smoked robust porter?

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bkov

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if so, what did you think of it? any comments or anything on it?

8.50 lbs. Pale Malt(2-row) Great Britain 1.036 3
3.00 lbs. Smoked(Bamberg) Germany 1.013 9
1.00 lbs. Munich Malt(2-row) America 1.004 6
1.00 lbs. Crystal 75L Great Britian 1.004 75
1.00 lbs. Crystal 40L America 1.004 40
0.50 lbs. Black Patent Malt America 1.002 525
0.75 lbs. Chocolate Malt America 1.003 350

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Goldings - E.K. Pellet 6.60 25.2 60 min
0.70 oz. Willamette Pellet 4.30 5.9 30 min
0.80 oz. Willamette Pellet 4.30 3.5 15 min
0.40 oz. Goldings - E.K. Pellet 6.60 0.0 0 min
0.40 oz. Willamette Pellet 4.30 0.0 0 min


Yeast
White Labs WLP001 California Ale
 

Professor Frink

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I've brewed a similar smoked porter:
US 2-Row Malt 7.00 lb 50.0 % 2.4 In Mash/Steeped
German Smoked Malt 4.00 lb 28.6 % 1.9 In Mash/Steeped
US Munich 10L Malt 1.00 lb 7.1 % 1.9 In Mash/Steeped
UK Pale Chocolate Malt 0.75 lb 5.4 % 28.4 In Mash/Steeped
UK Brown Malt 0.50 lb 3.6 % 5.4 In Mash/Steeped
US Caramel 40L Malt 0.25 lb 1.8 % 1.9 In Mash/Steeped
US Caramel 80L Malt 0.25 lb 1.8 % 3.8 In Mash/Steeped
US Black Malt 0.25 lb 1.8 % 23.7 In Mash/Steeped

4 lbs. worked perfectly for me, I wouldn't have gone with less. Looks like a good recipe, I might cut back on the crystal malt though, I wouldn't use more than 1/2 pound of each.
 

JVD_X

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Yea - for your first batch use about 1/2 the amount of smoked malt. I LOVE Bamberg smoked beer but I don't remember them having that much smoke.
 

Bobby_M

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I'd have to suggest exactly the opposite. Use 4-5 lbs of smoked malt. I just got back the score sheets from WOW and that exact recipe noted "no smoke" by both judges.
 

Evets

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I've brewed it twice now. I think it's a great recipe just as it is. In fact I won first with it in the wood aged/smoked catagory at a recent comp. The smoke will fade after a couple months, though.
 
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