Smoked porter recipe feedback

[oldschool]

6 gallon batch
Cal Ale repitch
1.070 OG
35 IBU
90 minute boil
I will be adjusting my water as usual

10 # Briess Cherrywood smoke malt 62.5%
3 # Munich 10L 18.75 %
1 # Chocolate malt 350L 6.25%
1 # Rahr Pale Ale Malt 6.25%
.5# Carafa Special II 450L 3.13%
.5# Crystal 120L 3.13%

1oz Goldings 60min
1oz Goldings 30min
1.5 oz Goldings 10min

The seemingly useless 1 pound of pale ale malt was to help me achieve a 1.070 gravity and not use any more munich or smoked malt since I've heard that you shouldn't go much of 60% with the cherry smoked malt. Other than that i'm just guessing and based on what I have on hand. I don't hardly ever make dark beers so what do you all think. Thanks!

 

[avidhomebrewer]

I think it depends upon personal taste.

That being said, I haven't used that particular smoked malt yet, but for all the smoked brews I've made, I don't like more than 2-3# of smoked malt/10# of grain. A little too much smokey taste when that ratio is exceeded, imo.

 

[BBBF]

The cherry smoked malt is pretty stong. I was happy with just a couple lbs.

 

[corkybstewart]

Smoke and hops clash, when I brew rauchbiers I only use a bittering addition at 60 minutes.
I also only use about 3 pounds of smoked malt, but I smoke my own and it's strong and fresh. Still I think 10 pounds is going to be brutally smoky-charcoal in a glass. Since this is your first one I'd go light on the smoked malt, if it isn't enough go for stronger on the second batch.

 

[JLem]

My initial reaction was the same as everyone else's - too much smoked malt. I know for rauchbiers you could use upwards of 100% rauchmalt, but I've never seen a smoked porter recipe use more than 30%.

All that being said, this recipe could certainly work. Just not sure if the porter will be tasted through all the smoke.

 

[oldschool]

Thanks for the input. I do really love smoked beers but I may cut back the smoked malt some and cut out the late hops.

 

[Calder]

I used 30% cherrywood smoked malt in one, and I thought there was plenty of smoked taste, maybe too much. Peoples tastes are different and you might like more.

My suggestion would be to make a decent robust Porter and replace about 15% of the 2-row with cherrywood smoked malt and see how you like it. Too much and you have 5 gallons of un-drinkable beer. Too little, and you at least have a decent Porter, and know what to do next time.

Also, the fresher the malt, the greater the smoke flavor.