Opinions on this Smoked Porter

[gtwarren1966]

Haven't brewed it yet but this is what I've got so far, I really like smoke so trying to get a nice smoky aroma/taste but not too overpowering.


49% 6lbs Briess Cherrywood Smoke Malt info
25% 3lbs Briess 2 Row Pale Malt info
8% 1lb Brown Malt
4% 8 ounces Oats, Flaked
4% 8 ounces Caramel/Crystal Malt - 60L
4% 8 ounces Dextrin (CaraPils) Malt
2% 4 ounces Simpsons Chocolate
2% 4 ounces Coffee Malt
1% 2 ounces Carafa III

.75 ounces Horizon boiled for 60 mins at 10.9 AA
.5 ounces Willamette for 30 mins at 4.5 AA
.5 ounces Willamette for 1 min at 4.5 AA

37.2 IBU
27 SRM

White Labs California Ale yeast

 

[Oldsock]

It looks good to me, although the malt bill is probably more complex than it needs to be. My only real concern is that I have heard mixed things around the Briess Cherrywood smoked malt. In some places I have read that it is in the same class as Weyermann Rauchmalt, but others say it is much more phenolic. I wonder if it is differences in perception, or if there is some real variability in the production. Hopefully a few other people will weigh in on what a reasonable amount is for the moderate character you are looking for.

Welcome to the board, good luck.

 

[skeeordye11]

I made a smoked porter using the breiss cherrywood smoked malt with the local hb clubs in June and we only used 15% smoked malt and it was still pretty smoky. Mind you this was a 10bbl batch at one of the local breweries, but that malt was definitely smokey. We did have the added advantage of getting it by the 40# bag though so it was nice and fresh I'm sure. You may want to think about dialing it back a touch for a first run. Just my $.02.

 

[devilishprune]

I don't know about the cherrywood smoked malt, but I know that I made a smoked porter with 57% Weyerman rauchmalt and it still wasn't overpoweringly smoky. I think that it really depends on the freshness of the malt though, I don't know how long the stuff that I bought had been sitting at the LHBS.

 

[Craigvu]

I brewed this recipe about 6 weeks ago and am about half through the keg. It's definitely smokey, but really great.

Marris Otter 8.00 lb 61.5 %
Cherrywood Smoked Malt 3.00 lb 23.1 %
US Caramel 60L Malt 0.75 lb 5.8 %
UK Chocolate Malt 0.50 lb 3.8 %
US Black Malt 0.25 lb 1.9%

I have to say now that the roast flavors have mellowed a bit it's a tad more smokey than some may like. when i was formulating this recipe i saw a lot of others with smoked malt between 10 and 25%. I've since brewed Denny Conn's Bourbon Vanilla Porter and I like the robustness of it more than this recipe. next iteration of this recipe will be 1 lb chocolate and .5 lb of either brown malt of special B. To add more complex roast character.

Honestly if I were starting from scratch I'd find the porter recipe you like the most and sub part of the 2-row or MO to smoked malt. Denny Conn's is a fantastic base to start from.