Anyone got a smoked rye porter recipe?

[brodington]

I am going to brew a heavily hopped smoked rye porter. Want to get close to the Brodies one.

Anyone have any suggestions /a recipe I can use?

I have just emailed the brewery so hopefully they will give me some guidelines.

[seymour]

I don't know Brodies, but my favourite is Stone Smoked Porter (same brewer as Arrogant Bastard, Sublimely Self-Righteous IPA, etc). In your case, consider substituting about 10% of the pale with rye, perhaps even lightly toasted in your oven. Also consider adding rice hulls or oat hulls to your mash tun in order to prevent a gummy, slow run-off.

STONE SMOKED PORTER
OG) ≈1063
ABV) 5.9%
IBU) ≈50
COLOUR) 29°SRM/57°EBC

GRAINBILL:
83.1% Pale, 9.2% Crystal Malt, 5.3% Chocolate Malt, 2.4% Peat-Smoked Malt

HOPS:
Columbus (90 min), Mount Hood (at flame-out, steep until chilled)

YEAST:
English ale strain: WLP007/S-04/Whitbread-B or WLP002/Fullers

See this website or their book for detailed instructions.

[brodington]

Thanks man, that is a very nice drop. They had it in keg at my local recently. Very nice indeed.

I have in store 500g of RAUCH MALT from malt miller.

That's a lot lessless smokey I believe. Anyone suggest what would be a good percentage?

[zgoda]

If this is Weyermann's, then you're ok. It's the least smoky of smoked malts, although very pleasant.

[brodington]

It is Weyermann's. Shall i dump the lot in?

[seymour]

If this is Weyermann's, then you're ok. It's the least smoky of smoked malts, although very pleasant.

+1

It is Weyermann's. Shall i dump the lot in?

Depends on your batch size, but if it represents about 2-3% of the whole, go for it!

[brodington]

Thanks again guys,

So I am thinking of the following for malts:

O.G. 1.078
23l batch size.

Maris otter 5.7kg (73%)
Rye malt 0.75kg (9.7%) -->unsure of this quantity
Med crystal 0.7kg (9%)
Chocolate malt 0.4kg (5.2%)
Rauch malt 0.2kg (2.6%) -->unsure of this quantity

Not decided upon hops yet but I might go all N.Z:
Pacific jade for 60 mins (about 60-70 ibu)
Nelson Sauvin and Dr Rudi lots and late.

What do you think?

[seymour]

I guess it depends on what you're going for. No offense, but I don't think I would enjoy that beer. It seems like it might be crazy burnt and smoky with dissonant tropical fruity hops aromas. Again, you're the brewmaster so don't let me dissuade you from being creative. If you want to experiment with an all-new Smoked New Zealand Black IPA style, this would be a good candidate. But if it were up to me, I'd reduce the smoke malt to 2-3% and stick with more typical English-style hops.

[brodington]

I have edited the malts... Does that look better?

I'm undecided about hops as yet. The NZ thing in one option.

Others are American hop (cascade, Columbus, Simcoe etc) or bobek / magnum.

I don't really do English hops.

[seymour]

Yeah, that looks great. An American version using your hops would be Columbus early, Cascade late. Regardless, I'm excited to hear what you decide... Cheers!

[brodington]

I'm drinking one of these now. It's fecking great. Such a good mix of malty smoky hoppy goodness. Thank you Seymour for you advice.

What I brewed:

Rye smile:

5.7kg Maris otter,
750g pale rye malt,
250g raunch malt,
450g crystal 150ebc,
200g crystal 240ebc,
400g choc malt,

40g Columbus @60 mins
10g Columbus @15mins
25g Simcoe @15mins
25g Simcoe @5mins.

Us05 yeast
SG 1064
FG 1012

[brodington]

Double post. Sorry.

[seymour]

Oh yeah, nice work! I'm certain Simcoe would be a delicious twist.