Classic Style Smoked Beer Loon Lake Smoked Porter (Award Winner)

[BierMuncher]

I smelled a fire burning last night and it made me thirsty for this beer. Guess I know what I'll be brewing this weekend.

 

[IrregularPulse]

I smelled a fire burning last night and it made me thirsty for this beer. Guess I know what I'll be brewing this weekend.

I'm doing a Brown this Friday but am going to go with 45% smoked malt. No time to brew to batches, so I thought I merge the two. Dropping the Smoked malt % a bit since it won't be as big a backdrop.

 

[worth]

Did you try adding the flaked wheat? I am about to order the recipe and want it to be thick and smoky to go with pulled pork BBQ

 

[devilishprune]

Any idea how long the smoke flavor lasts on this beer? I brewed basically this recipe, but with 1 lb more smoked malt and 2.5 months after brewing there is very little if any smoke flavor left. Do you guys have the same experience with this?

 

[BierMuncher]

Any idea how long the smoke flavor lasts on this beer? I brewed basically this recipe, but with 1 lb more smoked malt and 2.5 months after brewing there is very little if any smoke flavor left. Do you guys have the same experience with this?

The smoke flavor/aroma does fade over time in these smoked recipes. They are really meant to be drunk fresh.

To get the most out of your smoke at this point, warm the beer a bit and give it a good vigorous pour to knock out some of the carbonation. Strip away the cold and the fizz...and the flavors will come through better.

 

[elproducto]

I would LOVE to make a smoked porter, but the only Smoked malt I can get has a lovibond of 3.

 

[snowveil]

Thanks for the recipe Biermuncher!

I wound up brewing this on Thursday but upped the OG to 1064 and swapping the Northern Brewer for Cascade because that's what I had on hand. I kept the Rauch percentage roughly the same at 49%. This mash was INTENSE! This was my first time dealing with Rauch malt and it really does have a very, very smoky profile during the mash.

Looking forward to this one

 

[worth]

Thanks for the recipe. I brewed it to go with some New Year's day BBQ. It came out perfect and went great with the pulled pork.

 

[JeepDiver]

I brewed this yesterday, and the wort had no detectable smoke taste/smell. The malt had a very faint smell, but not much. Is that normal, or did I maybe get the worng malt from BMW. I ordered the Weyermann Smoked Malt. Hopefully the smoke shows up more after fermintation.

 

[drummerguysteve]

Did you taste your gravity sample? I've only done a few smoked beers, but they all lost some of the smoke after fermentation, and even more by time I got to the bottom of the keg.

 

[snowveil]

I brewed this yesterday, and the wort had no detectable smoke taste/smell. The malt had a very faint smell, but not much. Is that normal, or did I maybe get the worng malt from BMW. I ordered the Weyermann Smoked Malt. Hopefully the smoke shows up more after fermintation.

With mine the smoke was VERY noticeable during the mash. If you didn't notice it at all during the mash I'd imagine that something wasn't right. Ride it out though, because regardless you'll have a solid porter I'm sure.

I was afraid that ~50% rauchmalt would be too much from gravity samples and the mash but after about a month in the keg this beer has really grown on me. Lots of smoke flavor but with a solid, rich backbone. It's a great nightcap beer for sure.

 

[IrregularPulse]

I didn't notice any smokiness to my wort either when I brewed, but after fermentation and carbonation, it was a yummy smoke bomb.

 

[JeepDiver]

tried it after 2 weeks in the bottle, and it's nasty. Very acidic taste and no smoke flavor. Tasted a lot like something that was smoked with burning green wood instead of smoldering dry wood. Giving it another week or two to see, but not holding out much hope that this won't be my first dumped batch.

 

[elproducto]

I have access to Weyermann smoked malt.. will this work?

http://www.weyermann.de/eng/produkte.asp?idkat=16&umenue=yes&idmenue=37&sprache=2

 

[JeepDiver]

tried it after 2 weeks in the bottle, and it's nasty. Very acidic taste and no smoke flavor. Tasted a lot like something that was smoked with burning green wood instead of smoldering dry wood. Giving it another week or two to see, but not holding out much hope that this won't be my first dumped batch.

Well after a few more weeks, it's a drinkable porter, but no smoke taste what-so-ever. Defaintly got to find a new place to get the grain from and try it again.

 

[pwndabear]

I'm looking to make a rauchbier for a breakfast beer competition my homebrewing cousin and i are having. seems to me like this would go well with a nice helping of eggs, bacon, and oniony potatoes.

I don't have the means to do AG yet so I would scale this down to partial simply by trading out the 3lb munich to 2.25 Munich LME. I have access to the other stuff via a LHBS.

The "competition" (really this is more of just an excuse to make beer) is going to be in the 3rd week of July. This is meant to be imbibed at an early age. If I want it to be just right, when would you guys suggest I make this? Maybe the end of May or beginning of June?

 

[BierMuncher]

I'm looking to make a rauchbier for a breakfast beer competition my homebrewing cousin and i are having. seems to me like this would go well with a nice helping of eggs, bacon, and oniony potatoes.

I don't have the means to do AG yet so I would scale this down to partial simply by trading out the 3lb munich to 2.25 Munich LME. I have access to the other stuff via a LHBS.

The "competition" (really this is more of just an excuse to make beer) is going to be in the 3rd week of July. This is meant to be imbibed at an early age. If I want it to be just right, when would you guys suggest I make this? Maybe the end of May or beginning of June?

I'd allow 7-8 weeks if you're bottling. 4-5 weeks if you are kegging. :rockin:

 

[pwndabear]

Bottling. Looks like I'll be making this within the next couple weeks then. Thanks! I'll post when I make it! Any suggestions, hints, tips, or tricks that might be helpful to know when making this beer?

 

[BierMuncher]

Bottling. Looks like I'll be making this within the next couple weeks then. Thanks! I'll post when I make it! Any suggestions, hints, tips, or tricks that might be helpful to know when making this beer?

Just have fun.

 

[pwndabear]

per the spirit of the "competition" we cannot use an exact recipe. in looking around at other smoked porter recipes, i have moved some stuff around and here is what i have:

5.00 lb Smoked Malt (9.0 SRM)
2.25 lb Munich LME - 10L (10.0 SRM) (60 min)
1.00 lb Cara-Pils (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (40.0 SRM)
0.50 lb Chocolate Malt (250.0 SRM)

0.50 oz Northern Brewer [8.50%] (60 min)
1.00 oz Williamette [5.20%] (60 min)
0.50 oz Northern Brewer [8.50%] (20 min)
1 tsp Irish Moss (15 min)

any suggestions?

 

[ennis2000000000]

What you think about using roasted barley instead of the chocolate malt

 

[brewshopmike]

We've got an event coming up here in October called the Swine & Stein... It's local beers and local restaurants coming together to showcase their beers and pork dishes. I figured this recipe would be great to mimic that smokey flavor from good quality bacon. I manage a homebrew supply store and they're going to allow us to sell our wares and on the opposite side of our space, serve samples in the beer tent. Should be a great time! They're expecting 2000+ people this year.

 

[nootay]

im brewing this tomrorow! pretty excited about it

 

[nootay]

being boiled now. smells awesome, cant wait! i didnt have the yeast you used on hand, so will be using a windsor ale yeast. anyone used this yeast before? i plan on setting my fermentation chamber to about 62, hopefully that wont be too low for it.

 

[nootay]

read up on windsor and decided not to use it. my only other alternative was s-05, so thats what she is being fermented with

 

[jlauritz]

I brewed a 5 gal partial mash of this with the recipe below.

5 lbs Rauch malt
1 lbs caramunich
1 lbs Crystal 40
1 lbs American Chocolate
4 lbs Liquid Light Extract
0.5 oz Northern Brewer pellets (60 min)
0.75 oz Willamette pellets (60 min)
WLP007 Dry English Ale

OG 1.052
FG 1.018

I fermented for 3 weeks; primed it with a pre-measured packet of priming sugar from a Williams Brewing kit; conditioned for 3 weeks.

The first taste was awesome. Now the beer is over carbonated and foams like crazy when opened and poured (no explosions yet). It still tastes good but has a very weak mouthfeel.

I'm not sure if it wasn't finished fermenting when I bottled it or if a slight heat spell is the cause of the over carbonation. I've moved this summer and haven't got a good read on temperature ranges of the new apartment.

I will definitely brew this again come late fall early winter. I'm thinking of upping the smoked malt as I would like a smokier taste but I'm not sure if the super-fizz is burning off some of the smoke or not. I may also use a different yeast as I chose to dry ale to build up a cake for an imperial porter.

 

[BierMuncher]

​

IThe first taste was awesome. Now the beer is over carbonated and foams like crazy when opened and poured (no explosions yet). It still tastes good but has a very weak mouthfeel.

Does it foam at chilled temps? 3 weeks fermenting...I doubt you had much in the way of residual sugars. Storing in excessively warm surroundings could lead to some uber-fermentation.

 

[jlauritz]

​

Does it foam at chilled temps? 3 weeks fermenting...I doubt you had much in the way of residual sugars. Storing in excessively warm surroundings could lead to some uber-fermentation.

It foams at cold temps. I'm letting a few bottles sit in the fridge for a week to see if time will help.

I also had the brilliant idea of opening a bottle, letting it foam out, then recapping it. I used a room temp bottle and the idea blew up in face, literally. I didn't know beer could shoot so high.

I used this yeast cake for my next batch of beer and added some dry yeast after a couple of weeks because I wasn't confident about the gravity reading. It dropped 8 points. So, i don't know if the yeast is having trouble finishing the job.

 

[nootay]

so my OG was 1.056. My apparent FG is 1.021. without looking back at the recipe, i was thinking that was the correct FG. its been cold crashing for the last 3 days and i decided to look back at this thread and i see the target FG is 1.014. should i just keg it or do you think i should warm it up and swirl the yeast? i tasted it tonight and it definitely is a bit sweet. thought?

 

[nootay]

i ended up kegging it at 1.020. This beer is great! thanks for the recipe