Smoked porter

[grapat]

Ingredients:
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Hi all I am looking at making this smoked porter later on today.

I am a bit concerned about the peat smoked malt/whiskey malt. How much should I use to impart a smoky flavour without it taking over the beer?


Amt Name Type # %/IBU
4.00 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 71.9 %
0.50 kg Barley, Flaked (3.3 EBC) Grain 2 9.0 %
0.50 kg Crystal Dark - 77L (Crisp) (147.8 EBC) Grain 3 9.0 %
0.10 kg Biscuit Malt (45.3 EBC) Grain 4 1.8 %
0.10 kg Caramunich Malt (110.3 EBC) Grain 5 1.8 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 6 1.8 %
0.07 kg Peat Smoked Malt (2.0 EBC) Grain 7 1.3 %
0.07 kg Black (Crisp) (1000.0 EBC) Grain 8 1.3 %
0.07 kg Wheat, Roasted (837.2 EBC) Grain 9 1.3 %
0.05 kg Melanoiden Malt (39.4 EBC) Grain 10 0.9 %
20.00 g Willamette [6.50 %] - Boil 60.0 min Hop 11 13.4 IBUs
10.00 g Magnum [14.00 %] - Boil 60.0 min Hop 12 14.5 IBUs
15.00 g Willamette [6.50 %] - Boil 15.0 min Hop 13 5.0 IBUs
1.0 pkg SafBrew Ale (DCL/Fermentis #S-33) Yeast 14 -

Graeme

 

[RobWalker]

i see you're still nervous about this after your last topic...

less than 5% of black and peat sounds good to me. here in Stone's Smoked Porter recipe they use 5oz in a 5 gallon batch -

http://www.notsoprofessionalbeer.com/20 ... ecipe.html

so 140g. anywhere between that and what you have now - i'm sure you will be pleased with it.

 

[james1988]

Bump, how did this turn out? I'd like to do a smoked beer myself.