Smoked Porter help..

[animan]

Hello,

Planning my 3rd BIAB brew after a year of enjoying extract brewing. I dont have a grain mill so ordered crushed grains without a very clear of what to brew apart from the first and second brews. So, I was thinking to put them all together in a smoked Porter (Stout?) before they sit too long (The roast barley came crushed by mistake so would like to use it up if possible too)..

Please let me know if anything stands out as being a bad idea in the following:

Type: All Grain
Batch Size: 22.00 l
Boil Size: 36.27 l
Boil Time: 60 min

Mash at 67, mashout at 76 for 10 mins

Ingredients
Amt Name Type # %/IBU
2.00 kg Smoked Malt (17.7 EBC) Grain 1 32.7 %
1.87 kg Wheat Malt, Ger (3.9 EBC) Grain 2 30.6 %
0.80 kg Vienna Malt (6.9 EBC) Grain 3 13.1 %
0.65 kg Pale Malt (2 Row) US (3.9 EBC) Grain 4 10.6 %
0.50 kg Roasted Barley (591.0 EBC) Grain 5 8.2 %
0.20 kg Chocolate Malt (689.5 EBC) Grain 6 3.3 %
0.10 kg Black (Patent) Malt (985.0 EBC) Grain 7 1.6 %
64.00 g Bramling Cross [5.62 %] - Boil 60.0 min Hop 8 32.7 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 32.7 IBUs
Est Color: 63.0 EBC

(Other available inventory includes more Black/Chocolate/All kinds of Crystal malts, various hops although not much German/English and a couple of other yeast strains)


Thanks! -

 

[Build]

It looks pretty good, and it will be a smoke forward brew. I would probably split the hop additions up with a little toward the end. I would probably use an English ale yeast. The 1272 is great but may be better for hop forward beers. Please let us know how it turns out.

 

[animan]

It looks pretty good, and it will be a smoke forward brew. I would probably split the hop additions up with a little toward the end. I would probably use an English ale yeast. The 1272 is great but may be better for hop forward beers. Please let us know how it turns out.

Thanks, yes I am interested in making a dryish stout with Bramling Cross sometime but I think this may be the wrong moment, I replaced hops and yeast as follows..

Ingredients
Amt Name Type # %/IBU
2.00 kg Smoked Malt (17.7 EBC) Grain 1 32.7 %
1.87 kg Wheat Malt, Ger (3.9 EBC) Grain 2 30.6 %
0.80 kg Vienna Malt (6.9 EBC) Grain 3 13.1 %
0.65 kg Pale Malt (2 Row) US (3.9 EBC) Grain 4 10.6 %
0.50 kg Roasted Barley (591.0 EBC) Grain 5 8.2 %
0.20 kg Chocolate Malt (689.5 EBC) Grain 6 3.3 %
0.10 kg Black (Patent) Malt (985.0 EBC) Grain 7 1.6 %
30.00 g Galena [9.80 %] - Boil 60.0 min Hop 8 26.7 IBUs
20.00 g Hallertauer Hersbrucker [3.40 %] - Boil 15.0 min Hop 9 3.1 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10 -