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need advice
i want to brew a smoked porter but not sure about some things.
Smoke the grains myself? but them already smoked? how much to use? i don't want an overpowering smoke flavor. Any advice, recipes, or leads would be greatly appreciated.
DC
It has been almost two years since I brewed my smoked porter. I looked up my notes and I used 27% smoked malt, and from what I remember it was a little strong but it mellowed with a little time. The biggest thing I remember about brewing this beer was that the boil had the overwhelming smell of bacon.
I choose to buy my smoked malt for repeatability but I've heard of people having good luck smoking thier own malt, but consistency is an issue.
I got my Cherry smoked grain from Rebel Brewer:
http://www.rebelbrewer.com/shoppingcart … ound).html
From Rebel Brewer:
Usage:
5-10% - Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests
10-20% - Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests
30-60% - Noticeable to pronounced smoke character in darker styles like Stouts and Porters
We recommend limiting usage to 60% (but we really can't tell you what to do...you rebel)
Good Luck
OK, to help narrow it down i really like Stones Smoked porter. i found this on another site with grain bills for most of their beers but not amounts. so if anyone with experience can break down the smoked porter into amounts for me for a 5 gallon batch i wold appreciate it.
DC
Stone Levitation Ale
2-row pale malt
C-75 crystal malt
C-150 crystal malt
Flaked barley
Magnum, Centennial and Chinook hops
Finishing ABV=4.4%; IBU’s=55
Stone Pale Ale
2-row pale malt
C-60 crystal malt
C-75 crystal malt
Magnum and Ahtanum hops
Finishing ABV=5.9%; IBU’s=41
Stone Smoked Porter
2-row pale malt
C-60 crystal malt
Chocolate malt
Peat smoked malt
Chinook and Mt. Hood hops
Finishing ABV=5.9%; IBU’s=53
Stone IPA
2-row pale malt
C-15 crystal malt
Magnum, Centennial and Chinook hops
Finishing ABV=6.9%; IBU’s=77
Stone Ruination IPA
2-row pale malt
C-15 crystal malt
Magnum and Centennial hops
Finishing ABV=7.7%; IBU’s=105
Stone Anniversary Ale
http://www.beertown.org/homebrewing/zymurgy.html
Stone Vertical Epic Ale
http://www.stonebrew.com/epic/homebrew_ ... eYear=2006
Stone Old Guardian
2-row pale malt
C-60 crystal malt
Magnum and Tomahawk hops
Finishing ABV=11.26%; IBU’s=95
Stone Imperial Russian Stout
2-row pale malt
Amber malt
Black malt
Roasted barley
Warrior hops
Finishing ABV=10.8%; IBU’s=90
Arrogant Bastard Ale, Double Bastard Ale
CLASSIFIED--don’t even think about asking, numbskull!
There you are, Derek. Cheers!
Yours in Arrogance,
Ken
Ken Wright
Brewery Tours & Promotion
ken.wright@stonebrew.com
Stone Brewing Co.
1999 Citracado Parkway
Escondido, CA 92029
760.471.4999 x1622
I haven't done a smoked beer, but from what I understand if you use a wood smoked malt you can measure it in pounds. Maybe 2-3 lbs to a batch max. Peat smoked malt, on the other hand is measured in ounces, I haven't seen any recipes that have more than 4 ounces. Pretty intense stuff.
after lots of searching i came up with this as a recipe for a smoked porter. would like input.
5 gallons
65% efficiency
4 pds amber DME
2 pds 2 row
2 pds smoked malt (wyermann)
.75 pds chocolate makt
.5 pds black malt
.5 pds aromatic
.75 oz chinook 12% AA 60 min
.75 oz goldings 4% AA 5 min
fermentis s-04 yeast
1.060 OG
1.012 FG
37.8 IBU
Comments? Suggestions?
DC
A bubby of mine and I brewed up a rauchbier two years ago. We used about 30% weyeraman smoked malt and the smoke flavor aroma was pretty noticable. The first year it was an interesting beer to say the least, but now in its second year its quite nice. I would say to start with 25%-33% smoked malt and then go form there.
Like rural brew said though, if you are using the peat smoked stuff you have to use much much less. It is intense. I have no experience using it, but it is intense.
I would also cut your black malt down to .25 pound, that stuff is potent, and too much gives an acrid and burnt "ashy" flavor. With the smoke in this beer I would hate to see this turn into an ashtray.
thirsty wrote:
I would also cut your black malt down to .25 pound, that stuff is potent, and too much gives an acrid and burnt "ashy" flavor. With the smoke in this beer I would hate to see this turn into an ashtray.
thanks, will do. the recipe is actually a BYO recipe from 2000. But I upped the chocolate from 1/2 pd to 3/4 pd and added the aromatic. wasn't sure about the black malt, and whether the smoked malt was enough.
will drop the black to .25 pd.
DC
brewchez wrote:
A bubby of mine and I brewed up a rauchbier two years ago. We used about 30% weyeraman smoked malt and the smoke flavor aroma was pretty noticable. The first year it was an interesting beer to say the least, but now in its second year its quite nice. I would say to start with 25%-33% smoked malt and then go form there.
Like rural brew said though, if you are using the peat smoked stuff you have to use much much less. It is intense. I have no experience using it, but it is intense.
Thanks, that's the main reason for my post. didn't want to make a beer that would have to sit forever to be drinkable. the smoked malt current;y is 20.5% of the grist so I might leave it there. i prefer to drink the beers sooner. Not much patience in waiting. lol.
DC
Finally got around to brewing a smoked porter. been working so much overtime at work i had to take a vacation day in the middle of the week to get time to brew.
This is an all grain batch so i'm hoping it comes out good.
was going to be a 2.5 gallon batch. but ended up with about 4 gallons of pre boil wort. it came in at 1.029 adjusted for temp. and 4 gallons of wort. recipe was for 2.5 gallons. So i added the table sugar and upped the reciped to 3 gallons and added the goldings hops to get the IBU to 37 for 3 gallons. boiling on stove so i have 2 pots going. LOL. Smells great. not sure my wife will be happy with the smell though. lol.
So specs below are what i estimated it coming out as with the tweaks. crossing my fingers.
3 gallons
60% efficiency
3 pds 2 row
1.5 pds pilsner malt
1 pds smoked malt (breiss)
.4 pds chocolate makt
.25 pds black malt
.25 pds aromatic
.25 pds table sugar
.3 oz phoenix 10% AA 60 min
.2 oz goldings 4% AA 60 min
fermentis s-04 yeast
1.050 OG
1.012 FG
37.8 IBU
DC
that didn't work. LOL. After boiling the 4 gallons of smoked porter i had to add 3/4 of a gallon of water to get 3 gallons but the OG adjusted for temp came out 1.0395. doesn't tast thin at all, smoke flavor is nice, not strong, temp was 85 degrees when measured. reading was 1.032 before adjustment. so my assumption of adding 1.4 pd sugar and upping recipe to 3 gallons from original 2.5 was flawed.
OG reading preboil with 4 gallons in the pot before temp adjustment was 1.024 after temp adjust it was 1.029. calculated that boiling off 1.5 gallons of water would leave me with 1.053 post boil OG. didn't think I could boil off that much so I added 1/4 pd sugar and upped it to 3 gallons and added more hops to keep IBU around 37.
???
DC
went back to beertools and reentered everything and it should have come out 1.050 for 3 gallons. changed the efficiency to 50 percent from 60 percent and that put it right where i'm at so i sucked at sparging the grains. I used a coleman cooler, mashed at 152 for an hour, temp only dropped 2 degrees. i USED 1.25 QTS water per pd of grain. I used 1/2 gallon water per pd of grain for sparge but that's where I think I messed up. need to do a beter job of sparging. %$#&^
went back and changed batch size to 2.5 gallons as originally planned, and 60 % efficiency and it would have been right where Ii wanted it. DUH!
DC
bottled a week ago. smoke flavor was mild at bottling. just tried a bottle after a week and smoke flavor is actually better when carbonated. came out 16% smoked malt in grain bill. very nice. qoing to brew it again. needs another week, head was thick but went away quick, still young iMO. Gonna have to have a couple sunday watching the football games.
will try to save some for next swap. have a pumpkin ale bottled i have yet to sample.
will be making a sweet stout and more mack and jack soon so i'll have a few different beers for next swap.
DC
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