Smoked Porter

Antony · Oct 26, 2015

Howdy Y'all

Just wondering if anyone has thoughts on this recipie, its a smoked porter with 50% of the base malt being Rauch Malt?

Grains

2kg Halcyon pale Malt
2kg German Rauch Malt
250g Chocolate malt
250g Crystal

Hops

20g of First gold boiled for 60 mins (40 no chill mins)
5g of First gold boiled for 20 mins ( I no chill, so these will be the 'cube hops')

Yeast

Gervin GV12

I also have fuggles and EKG I could use instead of first gold. I'm undecided to which I'll use yet. Has anyone got any thoughts on the recipie?

Thanks,
Ant

clibit · Oct 28, 2015

I've never used rauch malt but 2kg sounds like a lot? Perhaps, dunno sorry. I think First Gold is a good choice. What are the OG and IBUs?

Antony · Oct 28, 2015

clibit said:
I've never used rauch malt but 2kg sounds like a lot? Perhaps, dunno sorry. I think First Gold is a good choice. What are the OG and IBUs?

In my previous escapades with smoked malts, I've not been able to taste it, and I understand its commonly used (up to 95% in German Beers)> I'll give it some more reading though. I cant remember the the OG, But it came out about 4.5% abv, and 25-28 IBUs.

I'm also interested to try the First gold hops, it was a complete spur of the moment purchase, although I have realised it now means I have far too many hops. I suppose I'll have to brew more..

rodabod · Oct 28, 2015

Pretty sure smoked malt is used in the Mikkeller Porter, but not near those amounts.

rodabod · Oct 29, 2015

I had a look, and for the Mikkeller, it's less than 5%. Their smoked beer has a total of less than 50%. Make of that what you will.

Worth bearing in mind that some malts are smokier than others though!

tayll85 · Oct 29, 2015

I've done a couple of smoked beers with Rauch Malt in the past as my wife is quite partial to them, checking the recipes I've used them as 27% and 32%, and they had a fantastic smokey character.

peebee · Oct 29, 2015

rodabod said:
...

Worth bearing in mind that some malts are smokier than others though!

Certainly are! Rauch Malt is notoriously smoky. I used Warminister's smoked malt recently at 15%. It had a pleasant mild smoky flavour for a week or so which then just "evaporated". A month or so later it came back as something that could be identified as the smoked malt but not tasting of smoke!

More recently I tried 100% smoked malt. The beer is dominated by smoke flavour, but give it a week or so and who knows?

These were "Milds" at about 3% abv. But the lesson was don't judge the smokiness until the beer has had time to "mature".

ManseMasher · Oct 29, 2015

According to Beersmith, and Hop and Grape (who sell Rauch malt), it can comprise 100% of the base malt, so 50%, obviously, will be fine! Be interested to hear how it turns out.

BeerCat · Oct 29, 2015

ManseMasher said:
According to Beersmith, and Hop and Grape (who sell Rauch malt), it can comprise 100% of the base malt, so 50%, obviously, will be fine! Be interested to hear how it turns out.

I did a 50% rauchmalz and 50% pale malt and it was disgusting. Made many beers with it all went down the sink. I thought it was me until i dried a smoked porter in spoons and was equally as bad.

Smileyr8 · Oct 29, 2015

My local Spoons had a Smoked Porter on the other night, I have to say I could taste the smoke and never having had a smoked beer I gave it try, although it was not nasty I am not sure having had one I would want another.

BeerCat · Oct 30, 2015

I love smoked food so i thought i would like smoked beer as well lol

MyQul · Oct 30, 2015

BeerCat said:
I love smoked food so i thought i would like smoked beer as well lol

Whilst smoking a pipe, wearing a smoking jacket :-D

Antony · Oct 30, 2015

Having tried a smoked porter last night, i feel that a) this may become a stout, and b) reducing the quantity of smoked malt (especially rauch malt, rather than a more subtle and sweeter cherrywood smoked malt) may be the correct course of action. I think I am going to play around with recipes for a while, then come back to y'all.

TheRedDarren · Oct 30, 2015

I tried a rauchbier
recently, it was like drinking beer from a firemans boots! Way too much for me but maybe you would like it.

BeerCat · Oct 30, 2015

Antony said:
Having tried a smoked porter last night, i feel that a) this may become a stout, and b) reducing the quantity of smoked malt (especially rauch malt, rather than a more subtle and sweeter cherrywood smoked malt) may be the correct course of action. I think I am going to play around with recipes for a while, then come back to y'all.

I have a Kg of peat smoked malt i ordered when drunk and a few Kg's of Rauchmalz left if you want em Antony. Free in the interest of brewing. :)

MyQul · Oct 30, 2015

TheRedDarren said:
I tried a rauchbier
recently, it was like drinking beer from a firemans boots! Way too much for me but maybe you would like it.

:lol::lol:

HisDudeness · Oct 30, 2015

TheRedDarren said:
I tried a rauchbier
recently, it was like drinking beer from a firemans boots! Way too much for me but maybe you would like it.

Lol! I have one of those once a year when the German Beer fest is in town and thats enough for me!

Antony · Nov 2, 2015

BeerCat said:
I have a Kg of peat smoked malt i ordered when drunk and a few Kg's of Rauchmalz left if you want em Antony. Free in the interest of brewing. :)

I've already picked the rauchmalt up

But thanks for the offer :drunk:

BeerCat · Nov 2, 2015

Your welcome mate :)

Antony · Nov 4, 2015

Okay, Having some thought about this, i think I'm going to do a few smaller brews on the stovetop, to make sure I dont end up with 40 pints of horrible beer.

Probably something like.
10l brew
1kg Rauch
1kg Halcyon
0.125kg crystal
0.125kg chocolate

Hops
10g first gold for 60mins
3g first gold for 20 mins

Some sort of yeast.

Then probably something similar with less rauch malt, to get a more subtle smokiness.

I'll get the kettle on

Smoked Porter

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