Recipes to pitch on a Nottinghma cake?

[carl spakler]

I brewed a lightly smoked porter recently and have a Nottingham cake to drop another batch on to soon. Aside from a stout, what else might be a good match for this yeast and the dark porter that will inevitably make its way into the second batch?

While the color of the resulting batch is a slight concern, I don't mind a darker than normal beer from the porter left in the first fermenter.

Stout?
Hobgoblin?
IPA? (I know color will take a hit here.)



Damnit...you can't edit spelling in the title.

 

[Brewmando]

I would be interested in what the "smoke" would bring to an IPA or maybe an IIPA. That would be my choice if it was me but I love experimenting.

 

[Revvy]

Do an ipa to see what the smoke will do...or brew a stout...But it would be interesting to see what happens. I was listening to a basic brewing podcast on brewing IPA and found out that there's actually a big color spectrum on IPA...for example stone's is in the mid single digit in terms of SRM's and other's go darker.

It's your beer do what you want with it.

 

[MikeRLynch]

Very interested in the smoke with the hop characters of an IPA, let us know your smoked porter recipe, so we can reproduce the conditions of this experiment

 

[zoebisch01]

I would wager you'd have a hard time detecting those flavors in a second batch. My reasoning (and I have argued this point before) is that when you look at proportionally how much of the actual liquid is left around to give that flavor back to a new batch it is so small. It's possible, but unless you are doing something that is really clean and simple (like say a Pils), I would venture a guess that it would be really hard to detect. I am just venturing a guess though and it would depend on how much stuff was left over in your bucket. My trub tends to be very minimal so that I am looking through those glasses.

 

[carl spakler]

I wasn't sure how much flavor would come through, I do suspect the dark color of the porter will make more of the impact. At this point the IPA, with a potential smokey overtone, is leading the pack. As much as I like the other options, I haven't brewed an IPA in a while.

 

[Bob]

Here's a thought - don't pitch onto the cake. Harvest some yeast so you can pitch the appropriate amount instead.

Seriously.

Your fresh wort will still take off much faster than merely pitching a fresh packet of yeast. But you won't have to worry about any color or flavor contribution from the old wort.

This is what professional brewers do all the time. I certainly vouch for it!

All you need is a clean, sanitized spoon and mason jar. Harvest it the day before brewing and stick it in the fridge.

Oh, and by the by - it lets you clean the fermenter, too.

Bob

 

[MikeRLynch]

How do you add smoke to a beer? The liquid smoke you see in the grocery store?

 

[Revvy]

How do you add smoke to a beer? The liquid smoke you see in the grocery store?

Not a good idea..there's only one or 2 liquid smoke brands that don't have adjuncts like vinegar in it. (Last week someone posted one that didn't have anything like that in it...I think you had to order it online.) If you can find some it is possible to use some...but like I said finding one that doesn't have some sort of adjunct like vinegar may be difficult.

Generally people use either German Raushmalt or Peated Malt to their grain or steeping bill. They have different charactersitics and are not interchangeable (you use a LOT LESS peated evidently.)

SOme people smoke their own grain...there's a pic of "donkey sniffer" smoking a batch of grain floating around this site.

You can find a lot of info on here about using smoked grains...do a search.