I'd appreciate any comments on a recipe for a smoked porter I'm planning (hopefully) for AG48 this weekend.
Smoked Porter No 1
Its a mix of an Alaskan Smoked Porter, with lots of German Malts and an Irish yeast
What do you think?
TIA
John
Smoked Porter Help Needed
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jmc
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Smoked Porter Help Needed
Hi
I'd appreciate any comments on a recipe for a smoked porter I'm planning (hopefully) for AG48 this weekend.
Smoked Porter No 1
Its a mix of an Alaskan Smoked Porter, with lots of German Malts and an Irish yeast
What do you think?
TIA
John
I'd appreciate any comments on a recipe for a smoked porter I'm planning (hopefully) for AG48 this weekend.
Smoked Porter No 1
Its a mix of an Alaskan Smoked Porter, with lots of German Malts and an Irish yeast
What do you think?
TIA
John
-
borischarlton
- Lost in an Alcoholic Haze
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- Contact:
Re: Smoked Porter Help Needed
Hi John,
I did a smoked porter with 35% Rauch and whilst it was definately smokey, it was no where near bacon! I don't think 8% will will shine through, especially if it has been around a while. Also the Chinook may grate a little, I would stick with the Willamette. Be an interesting beer though, specially with that yeast, it's brilliant.
Rob
I did a smoked porter with 35% Rauch and whilst it was definately smokey, it was no where near bacon! I don't think 8% will will shine through, especially if it has been around a while. Also the Chinook may grate a little, I would stick with the Willamette. Be an interesting beer though, specially with that yeast, it's brilliant.
Rob
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jmc
- Even further under the Table
- Posts: 2486
- Joined: Thu May 13, 2010 11:43 pm
- Location: Swaledale, North Yorkshire
Re: Smoked Porter Help Needed
Hi Rob
Thanks for advice. I only have 500g of Rauch malt so I couldn't increase it.
I'm not a huge fan of really smoky brews like Rauchbier from Bamburg, I'm just after a hint of smoke and after tasting the wort yesterday I'm hopeful it should be a tasty brew. Dark deliciousness followed by an aftertaste with a hint of smoke then a zing from the hops.
I thought I'd better reschedule to brew on Saturday to avoid mothers' day, so brew completed yesterday.
Only change was I added 60g of flaked barley I had (just to use it up and add more body).
25L @ 1054. In the fermenting fridge yesterday evening.
I opened garage this morning (14 hours after pitching) and there was a black line going from fermenting fridge to garage door. It looks like the WLP004 is happy!
Thanks for advice. I only have 500g of Rauch malt so I couldn't increase it.
I'm not a huge fan of really smoky brews like Rauchbier from Bamburg, I'm just after a hint of smoke and after tasting the wort yesterday I'm hopeful it should be a tasty brew. Dark deliciousness followed by an aftertaste with a hint of smoke then a zing from the hops.
I thought I'd better reschedule to brew on Saturday to avoid mothers' day, so brew completed yesterday.
Only change was I added 60g of flaked barley I had (just to use it up and add more body).
25L @ 1054. In the fermenting fridge yesterday evening.
I opened garage this morning (14 hours after pitching) and there was a black line going from fermenting fridge to garage door. It looks like the WLP004 is happy!