Smoked Porter

[tomsan]

Here's the grain bill for a 15L batch of smoked porter I'm planning:

% kg fermentable
55% 1.6 Maris Otter Pale - UK
5% 0.15 Chocolate Malt - US
7% 0.2 Crystal 140L - UK
7% 0.2 Flaked Oats - US
21% 0.6 Smoked Malt - DE
5% 0.15 Roasted Barley - UK
2.9 kg

Any thoughts? Should I cut the roast barley and replace with choc malt? Forget about the oats?

Here the hop schedule:
g variety type usage time AA * IBU *
30 East Kent Goldings Pellet Boil 60 minutes 5.5 29.3
15 Fuggles Pellet Boil 20 minutes 4.8 7.8
45 g

Which gives these vital stats:

Batch Size 15.00 Liters
OG 1.044
FG 1.011
Color 34.4° SRM
Bitterness 37.1*IBU (tinseth)
BG:GU 0.84
Alcohol 4.3% ABV

Any advice on tweaking this recipe? I'm after just a background hint of smoke, rather than the taste of smoky bacon, if you see what I mean.

 

[jtdrowns]

I would just make sure you read up on the brand of smoked malt you are using. I have found that they vary in intensity greatly. Weyermann's gives a little smoke, while Briess' cherrywood and peat malt are very strong.

As for the bill, I like using black malt in my porters. I think it would also be a good malt for a smoked porter as it gives more burnt flavors than chocolate malt or roasted barley. I think 10% of dark malts is good.

Everything else looks good.