Mk010101
Well-Known Member
Every now and then I try to get a bit creative. And it's usually dangerous! I am going to post a recipe here and some thoughts on what I am trying to make. Maybe someone has made something similar and can share (I did a search and failed to find anything.)
I like having a nice porter during the fall months. I did a smoked porter last year based on Biermuncher's recipe. I really liked it a lot and want to do a bit of a twist on it, asking myself what would rye malt do for this beer? So I came up with this recipe and want some input. Maybe there is just too much going on with this beer that it won't work?
My goal is to have a balanced robust porter base, the characteristic rye spicyness with the smokiness in the background. Thinking of also putting in rye whiskey soaked oak cubes in secondary, to give it even more character!
The hops schedule is simple. Was thinking of putting in Northern Brewer hops to bitter in place of the Willamette. Either one should work, I would think. However, maybe there is another hop I am overlooking that would complement the above goal better?
Lastly, the yeast. It's obvious to use a British Ale yeast. But what would a Belgian yeast do? WLP 550 is what I am thinking, but keeping the temps under more control than usual with that yeast. Thoughts on that?
Type: All Grain
Batch Size: 5.15 gal
Boil Size: 6.53 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 16.00 %
2.00 lb Rye Malt (4.7 SRM) Grain 16.00 %
2.00 lb Smoked Malt (9.0 SRM) Grain 16.00 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.00 %
1.00 oz Williamette [5.50 %] (60 min) Hops 18.1 IBU
1.00 oz Williamette [5.50 %] (30 min) Hops 13.9 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.6 IBU
Beer Profile
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG <----could be a few points lower with WLP 550
Estimated Alcohol by Vol: 6.05 %
Bitterness: 37.4 IBU
Est Color: 29.9 SRM
Mash Profile
75 min Mash at 152.0 F
I like having a nice porter during the fall months. I did a smoked porter last year based on Biermuncher's recipe. I really liked it a lot and want to do a bit of a twist on it, asking myself what would rye malt do for this beer? So I came up with this recipe and want some input. Maybe there is just too much going on with this beer that it won't work?
My goal is to have a balanced robust porter base, the characteristic rye spicyness with the smokiness in the background. Thinking of also putting in rye whiskey soaked oak cubes in secondary, to give it even more character!
The hops schedule is simple. Was thinking of putting in Northern Brewer hops to bitter in place of the Willamette. Either one should work, I would think. However, maybe there is another hop I am overlooking that would complement the above goal better?
Lastly, the yeast. It's obvious to use a British Ale yeast. But what would a Belgian yeast do? WLP 550 is what I am thinking, but keeping the temps under more control than usual with that yeast. Thoughts on that?
Type: All Grain
Batch Size: 5.15 gal
Boil Size: 6.53 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 16.00 %
2.00 lb Rye Malt (4.7 SRM) Grain 16.00 %
2.00 lb Smoked Malt (9.0 SRM) Grain 16.00 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.00 %
1.00 oz Williamette [5.50 %] (60 min) Hops 18.1 IBU
1.00 oz Williamette [5.50 %] (30 min) Hops 13.9 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.6 IBU
Beer Profile
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG <----could be a few points lower with WLP 550
Estimated Alcohol by Vol: 6.05 %
Bitterness: 37.4 IBU
Est Color: 29.9 SRM
Mash Profile
75 min Mash at 152.0 F