Smoked Porter

[Antony]

Okay, so I've done a brew roughly to that recipe (I lost my scales, so I guessed some quantities, I get the feeling its going to need more bitterness added, but I think i was pretty close with the grain bill.

Pitched Mangrove Jacks Dark ale yeast (to use it up) last night, i'll keep you informed about what happens.

 

[Antony]

Tried today, its certainly smokey, but in a good way I think, probably to smokey for a session beer though, so it'll be going into bottles rather than the cornies

 

[clibit]

I'm not sure I could guess weights of grains and hops! I like your style.

 

[Cwrw666]

Whilst at an open day (Holloween) recently at the Pipes brewery in Cardiff I had a couple of pints of `smoked lager' which was very nice. Everyone else who tried it said how smoky it was but personally I could barely smell/taste it. So since then I've been thinking of trying a smoked beer. Next planned brew is an Adnams Ghost Ship clone, so I was thinking of substituting a bit of smoked malt for some of the pale malt and see what happens. This is what I'm thinking:

Smokey Ghost

Pale Malt 8 lb 13 oz
Smoked malt 1 lb 8 oz
Crystal malt 120g
Rye Cara Malt 120g

25g Chinook @ 1 hour
40g Amarillo @ 10 mins
45g Citra @ 1 min.
55g Citra dry hop

Thoughts anyone? Apart from the smoked malt it's based on an extract clone by a youtube guy called Lakeybloke brewery.

 

[Antony]

I'm not sure I could guess weights of grains and hops! I like your style.

I feel I wasnt too far out on the grains, as I used 2kg bags of pale and rauch malt, so that was about half, then I had a tub with 750g of crystal, and one with 250g of choccy, so It wasnt too hard to guess.

The hops were harder, so I decided to go under, as I can always boil some more up to give more bitterness. However I feel that the smokiness from the malts somehow counters being under my desired IBUs.

 

[BreadMurderer]

The most full on smokey beer I've ever had is Killer Sprocket's Bandit,
10% peat malt used. OOOFFT. I like smoked but that was too much for me.

 

[Antony]

The most full on smokey beer I've ever had is Killer Sprocket's Bandit,
10% peat malt used. OOOFFT. I like smoked but that was too much for me.

Peat malt certainly packs a punch!

 

[BeerCat]

Whilst at an open day (Holloween) recently at the Pipes brewery in Cardiff I had a couple of pints of `smoked lager' which was very nice. Everyone else who tried it said how smoky it was but personally I could barely smell/taste it. So since then I've been thinking of trying a smoked beer. Next planned brew is an Adnams Ghost Ship clone, so I was thinking of substituting a bit of smoked malt for some of the pale malt and see what happens. This is what I'm thinking:

Smokey Ghost

Pale Malt 8 lb 13 oz
Smoked malt 1 lb 8 oz
Crystal malt 120g
Rye Cara Malt 120g

25g Chinook @ 1 hour
40g Amarillo @ 10 mins
45g Citra @ 1 min.
55g Citra dry hop

Thoughts anyone? Apart from the smoked malt it's based on an extract clone by a youtube guy called Lakeybloke brewery.

Not the best to ask as chucked about 10 rauchmalz brews down the sink. Just couldn't stomach them in any style but i do drink Ghost Ship sometimes. Found the quality seems to vary though dunno if its me. I found this quote from the brewer if its of any use.

"The final concept for Ghost Ship would be for a beer light in colour but with a little more sweetness and body from the addition of some caramalt and some rye to our pale ale malt. The Citra hops were complemented by a few other varieties, including Columbus and Centennial, but all the dry hops were Citra. "

 

[Antony]

So, this got a white mouldy infection, I've chucked it in a spare keg and carbed it a little just to see what happens.

I've really been struggling with this one, I cant see anything wrong with my policy of star-sanning everything before beer goes near it, but 3/4 of my last brews have had things going on. The only think I can think of is the FV rim might have been a bit dirty?