Smoked Porter

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I found a good porter recipe on another forum, and simply substituted a percentage of the 2-row for smoked malt. A lot of people were saying 50-60% smoked malt is a pretty good amount. I’m looking for a good amount of smoke to come through. How does this grain bill look for a good amount of smoke?


This is my first all-grain batch.
5 gallon batch...
8lb smoked malt
3lb pale 2-row
1lb oats
1lb Chocolate
1lb Crystal 40L
4oz. Black Patent
1oz. Roasted Barley
8oz. Flaked Barley

http://hopville.com/recipe/1664540

The recipe me and my buddy came up with and I have to say it’s fantastic. IT’s the best recipe he’s come up with by far. I honestly think it’s the best smoked porter I’ve ever had too, nice smoked meats that aren’t too aggressive while having a nice dark chocolate backing. I really do like this beer a lot and recommend brewing it.

Originally posted by GodOfThunder
I found a good porter recipe on another forum, and simply substituted a percentage of the 2-row for smoked malt. A lot of people were saying 50-60% smoked malt is a pretty good amount. I’m looking for a good amount of smoke to come through. How does this grain bill look for a good amount of smoke?


This is my first all-grain batch.
5 gallon batch...
8lb smoked malt
3lb pale 2-row
1lb oats
1lb Chocolate
1lb Crystal 40L
4oz. Black Patent
1oz. Roasted Barley
8oz. Flaked Barley

I actually did my first smoked porter a while ago, waiting one more week to carb before trying. BYO posted Stone’s smoked porter recipe, which is what I went with. It has like .25 oz of peat for the smoke. Good luck J.

Originally posted by GodOfThunder
8lb smoked malt
3lb pale 2-row
1lb oats
1lb Chocolate
1lb Crystal 40L
4oz. Black Patent
1oz. Roasted Barley
8oz. Flaked Barley

1 oz. of Roasted Barley?

Really?

Other than that, it looks pretty solid, though I might simplify it a bit, but that’s just my personal preference. Maybe something like this:

8 lbs Rauchmalt
3 lbs Pale Malt (No need for this really. More rauchmalt or oats or both would be a better idea, IMO)
1.5 lbs Oats
1 lb Chocolate
1 lb Crystal 40L (120L or greater might be a better choice here)
0.5 lbs Carafa III (I think a whole pound would be better)

BTW, what hops and yeast are you using?

I would recommend using S04/WLP002/English Ale yeast. You could also use US05/WLP001/Chico, but I find that it attenuates a bit too much for my liking.

As far as hops go I would recommend a nice neutral high alpha bittering hop like Magnum or Horizon as high co-humulone varietals tend to clash with the smoke.

Originally posted by HornyDevil

Originally posted by GodOfThunder
8lb smoked malt
3lb pale 2-row
1lb oats
1lb Chocolate
1lb Crystal 40L
4oz. Black Patent
1oz. Roasted Barley
8oz. Flaked Barley

1 oz. of Roasted Barley?

Really?

Other than that, it looks pretty solid, though I might simplify it a bit, but that’s just my personal preference. Maybe something like this:

8 lbs Rauchmalt
3 lbs Pale Malt (No need for this really. More rauchmalt or oats or both would be a better idea, IMO)
1.5 lbs Oats
1 lb Chocolate
1 lb Crystal 40L (120L or greater might be a better choice here)
0.5 lbs Carafa III (I think a whole pound would be better)

BTW, what hops and yeast are you using?

I would recommend using S04/WLP002/English Ale yeast. You could also use US05/WLP001/Chico, but I find that it attenuates a bit too much for my liking.

As far as hops go I would recommend a nice neutral high alpha bittering hop like Magnum or Horizon as high co-humulone varietals tend to clash with the smoke.

The little bit of roasted barley was just to add a little more robustness, a little more roast/coffee flavor. I want the porter to be pretty robust to blend well with the smoke.

It was also on the original porter recipe I found...
Again, this is my first all-grain batch.

I was going with Nottingham WLP039, and Northern Brewer and Cascade hops.

Originally posted by GodOfThunder
I was going with Nottingham WLP039, and Northern Brewer and Cascade hops.

Your yeast and bittering hop should be fine, but if you’re using the Cascade as a finishing hop, I would nix it.

Unless you like the idea of smoked grapefruit beer.

Originally posted by GodOfThunder
I found a good porter recipe on another forum, and simply substituted a percentage of the 2-row for smoked malt. A lot of people were saying 50-60% smoked malt is a pretty good amount. I’m looking for a good amount of smoke to come through. How does this grain bill look for a good amount of smoke?


This is my first all-grain batch.
5 gallon batch...
8lb smoked malt
3lb pale 2-row
1lb oats
1lb Chocolate
1lb Crystal 40L
4oz. Black Patent
1oz. Roasted Barley
8oz. Flaked Barley

1. That will be plenty smoky with traditional rauchmalz. With something like Briess Cherrywood Smoked Malt it would be too much for me.

2. I haven’t run the numbers but it seems like you’re sneaking up on a smoked stout, especially if you bump up to C120 and add a bunch of Carafa III.

3. I agree, 1oz. of Roasted Barley will get completely lost in all that.

Level of smokiness is going to depend on manufacturer and freshness of the smoked malt.

Okay, I’m not sure what brand my homebrew shop carries.



I’ve tweeked the recipe based on suggestions from here and other sources. I think this is what I’m going with. This may be more of a smoked stout than porter. But, that is really what I’m going for...



Mash at 150

6.5lb. Smoked Malt

3lb. Pale 2-row

1.5lb. Oats

1lb. Caramel/Crystal 60L (I’m not sure I want the more dark fruit flavors of 120L)

1lb. Chocolate

.5lb. Carafa III

5oz. Roasted Barley (I really want a touch of the hard roast/coffee flavor in there)



1oz. Northern Brewer 60mins

.5oz. Willamette 60mins



Nottingham Yeast



Og 1.076

Fg 1.017

Ferment at about 62-64

ABV 7.78%



Compared to my original, I think the added oats with give me the body with no need for the flaked barley. The Carafa III and added Roasted Barley eliminates the desire for Black Patent.



I cut down the smoke a little bit, but I think this might be enough to stand up to all the roast and darker flavors.



Oh well... brewing on Sunday. I’m excited to do my first all-grain.