Smoked Porter Recipe?

[naixiy]

Hi,

I've only recently made the step up to all-grain, so any advice would be appreciated!

I've already tried a couple of recipes out of Graham Wheeler's book with reasonable success, and was set to try out a porter. The recipe calls for:

3320g Pale Malt
550g Sugar
505g Crystal Malt
203g Roasted Barley

I'm keen to get some smokiness into this as well if I can, and have a 500g bag of Bavarian Smoked Malt. Any ideas how best to alter the receipe to use (some of?) it? The heavier, darker and smokier the end result the better!

Thanks for any help!

[TC2642]

How smokey do you want it? I use around 200-300gms for a 1060 porter with 1Kg Brown and 1Kg Amber. I think Bavarian Smoked may be less smokey than Peat. Why not try 100-200gms and tone it up or down from there on following brews?

[naixiy]

Sounds good, I'll give it a go, thanks! Would you just add 200g to the recipe, or take out 200g of one of the other malts to balance it?

[TC2642]

Just add 200gms to the recipe, the crystal malt should balance out the smokiness and you're sugar should thin down the crystal, Good base to start from.

[naixiy]

Thanks! I'll give it a go!

[WishboneBrewery]

remember when you taste smoke, make sure you convince your brain that its smoke and not a sort of phenolic TCP I see it go either way with different people.

[Fallen]

Try 8% Rauch or 2% Peat Smoked in the grist. Peat smoked is very easy to overdo.

[Rookie]

Hi,

I've only recently made the step up to all-grain, so any advice would be appreciated!

I've already tried a couple of recipes out of Graham Wheeler's book with reasonable success, and was set to try out a porter. The recipe calls for:

3320g Pale Malt
550g Sugar
505g Crystal Malt
203g Roasted Barley

I'm keen to get some smokiness into this as well if I can, and have a 500g bag of Bavarian Smoked Malt. Any ideas how best to alter the receipe to use (some of?) it? The heavier, darker and smokier the end result the better!

Thanks for any help!

Add it all. I brewed a smoked porter last year with one pound (out of seven) being smoked malt; it had almost no smokiness.I ended up adding some smoked tea to the secondary. Some German brewers use 100% smoked malt.

[TC2642]

Add it all. I brewed a smoked porter last year with one pound (out of seven) being smoked malt; it had almost no smokiness.I ended up adding some smoked tea to the secondary. Some German brewers use 100% smoked malt.

I did this for a Graham Wheeler recipe, 98% Smoked and 2% -5% Chocolate several years ago (If I remember rightly). Turned out quite nice, very bacony, quite pricey though.

[Capn Ahab]

The heavier, darker and smokier the end result the better!

Bin the sugar if you want it heavy and thick perhaps. I found 35 % smoked malt was a good level of smokiness; this was using warminster smoked, not rauch though. Rauch smells more bacony now that I have some (not used it yet).

[naixiy]

Excellent, so new plan: all the smoked malt, no sugar. Let's see how that turns out!

Thanks!