Smoked Porter

[iadtyjwu]

So I've had a go of brewing recently & decided that I need to create my own. I'm curious about what you think about the following Smoked Porter recipe. I've been searching so many posts & threads & various recipes. I think that I've settled on the following. I'd love to hear your thougths & opinions. This being my first true try at my own, I want to make something that stands out. I think this should be ready in time for BBQ season. So here it goes:

The Great American Smoke Out
Beer Style: Other Smoked Beer
Recipe Type: All Grain/Partial Mash

malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
40% 5 0 American Two-row Pale 37 1 ~
24% 3 0 Smoked Malt 37 9 ~
8% 1 0 Caramel/Crystal Malt -120L 33 120 ~
8% 1 0 Caramel/Crystal Malt - 60L 34 60 ~
8% 1 0 Barley, Flaked 32 1 ~
4% 0 8 Roasted Barley 25 300 ~
4% 0 8 Biscuit Malt 36 23 ~
2% 0 4 Black (Patent) Malt 25 500 ~
1% 0 2 Peated Malt 32 3 ~
12 6
Batch size: 5.0 gallons

hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Northern Brewer pellet 8.5
boil 20 mins 1.0 Glacier pellet 5.6

Boil: 4.0 avg gallons for 60 minutes

yeast
California Ale info
ale yeast in liquid form with high flocculation and 77% attenuation

misc
USE TIME AMOUNT INGREDIENT
boil 15 min 1 ea Whirlfloc Tablet

 

[MNDan]

We need to know what kind of smoked malt you are using...

 

[foltster]

If this is your first smoked porter I would keep it simple. At least stick to one kind of smoked malt (peat, rauch, cherry, etc)

 

[iadtyjwu]

I skipped the peat & just picked up Weyermann Smoked Malt. I am pretty sure that it's beechwood smoked. I also switched the yeast from California to Pacific.

Does anyone know why this would drop by est. abv from 6.9 down to 6.1? That's strange.