Smoke on the porter!

[oblivious]

Brewed this the other day, Smoked porter

Shamelessly nicked from a song title, now what was its name

Here is a hint,We all came out to montreux, Frank zappa and the mothers!

Smoke on the porter (the encore!)



Recipe Specifics
----------------

Batch Size (L): 22.00
Total Grain (kg): 5.95
Anticipated OG: 1.060
Anticipated SRM: 32.8
Anticipated IBU: 39.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name
-----------------------------------------------------------------------------
6.3 0.37 kg. Chocolate Malt
3.8 0.23 kg. Crystal 55L
6.1 0.36 kg. Brown Malt
22.9 1.36 kg. Smoked(Bamberg)
61.0 3.63 kg. Pale Malt(2-row)


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
63.79 g. Goldings - E.K. Whole 4.75 39.5 60 min.


Yeast
Safale-33 (2x)

[Digby Swift]

Great name

[DarloDave]

I dont think i've ever had a smoked beer before. Great name.

[delboy]

Early deep purple, classic

[oblivious]

didn't you do this before ?

yep, around last February

[oblivious]

I dont think i've ever had a smoked beer before. Great name.

you might be able to find this, Schlenkerla the classic Rauchbier, very nice

[oblivious]

Kegged this up last night, its has a nice smokey flavor the should round out with a little bit of age

[oblivious]

It's a shame you rarely get porters any more in pubs, Ringwood do a nice porter but its not quite the same.

Yea they are some what rare beast, but I do find porter and stouts do benefit from been served on cask, maybe it some slight oxidation that dark beer can take?

You wouldn't happen to have any links to information on the advantages extended aging (over the standard 10 mins that a pub keg gets)?

I did a version of the courage imperial Russian stout or double brown stout, Michael Tonsmeire aka The Mad Fermentationist has one he is doing tasking ever year here and are is posts so far

http://madfermentationist.blogspot.com/ ... stout.html

http://madfermentationist.blogspot.com/ ... -2008.html