CraftySamurai
Active Member
Hi Guys, first time posting here just need a little guidance/help perfecting this recipe.
Disclaimer: this started out as an attempt to follow a recipe for a Beavertown Smog Rocket Porter (Clone) which I made some substitutions to and threw some Cinder Toffee into.
Volume 5L
OG 1.05
FG 1.01
Boil time 60 mins
Fermentation temp 19℃
Mash temp 66℃
380g Crisp Best Ale Malt
390g Thomas Fawcett - Medium Peat Smoked Malt
140g Weyermann Munich Malt II
100g Malted Oats
75g Crisp Brown Malt
75g Dark Crystal Malt
75g Crisp Chocolate Malt
25g Crisp Cara Malt
15g Crisp Black Malt
6g Chinook
2g Northern Brewer
Safale US-05 Fermentis
Homemade Cinder Toffee (15 min addition)
Homemade Cinder Toffee ("Dry Hop")
The beer turned out really well for what was a rushed experimental brew. The smoked malt was the best I could get at the time and the peaty element wasn't something I was keep on going into the brew. The finished product tasted great and the peaty taste was actually fine although id like a more smokey non peaty flavour on my second attempt.
So here's a few questions that I'd like some input on if possible.
What's the best dry smokey yet non peaty malts for the second batch?
The Cinder Toffee element was great as an idea but as to how much flavour it imparted I'm unsure, also is the cinder Toffee fermentable or not? I'm unsure to be honest.
I would like to have a smoother sweeter taste with hints of that toffee caramel flavour is there something I can do with the malt bill to achieve that?
I have a bag of cacoa nibs (100g) I'm thinking of re brewing this recipe in 20-25L volume, I'd like to add them maybe to the brew too for a chocolatey smokey caramel toffee flavor. How much should I add?
Any thoughts tips or opinions would be appreciated. This is my 5th brew from scratch and I usually work with a friend who is more technical minded and into the numbers and science but lockdown means we are a bit snookered and can't brew together like we would have been able to.
Disclaimer: this started out as an attempt to follow a recipe for a Beavertown Smog Rocket Porter (Clone) which I made some substitutions to and threw some Cinder Toffee into.
Volume 5L
OG 1.05
FG 1.01
Boil time 60 mins
Fermentation temp 19℃
Mash temp 66℃
380g Crisp Best Ale Malt
390g Thomas Fawcett - Medium Peat Smoked Malt
140g Weyermann Munich Malt II
100g Malted Oats
75g Crisp Brown Malt
75g Dark Crystal Malt
75g Crisp Chocolate Malt
25g Crisp Cara Malt
15g Crisp Black Malt
6g Chinook
2g Northern Brewer
Safale US-05 Fermentis
Homemade Cinder Toffee (15 min addition)
Homemade Cinder Toffee ("Dry Hop")
The beer turned out really well for what was a rushed experimental brew. The smoked malt was the best I could get at the time and the peaty element wasn't something I was keep on going into the brew. The finished product tasted great and the peaty taste was actually fine although id like a more smokey non peaty flavour on my second attempt.
So here's a few questions that I'd like some input on if possible.
What's the best dry smokey yet non peaty malts for the second batch?
The Cinder Toffee element was great as an idea but as to how much flavour it imparted I'm unsure, also is the cinder Toffee fermentable or not? I'm unsure to be honest.
I would like to have a smoother sweeter taste with hints of that toffee caramel flavour is there something I can do with the malt bill to achieve that?
I have a bag of cacoa nibs (100g) I'm thinking of re brewing this recipe in 20-25L volume, I'd like to add them maybe to the brew too for a chocolatey smokey caramel toffee flavor. How much should I add?
Any thoughts tips or opinions would be appreciated. This is my 5th brew from scratch and I usually work with a friend who is more technical minded and into the numbers and science but lockdown means we are a bit snookered and can't brew together like we would have been able to.