Rauchmalt Porter

[dave.wilton]

I have a porter recipe which was based on fullers London Porter which turned out really well. I'm going to brew it again, but I'd like to add a hint of smoked malt. I have 500g, so how much pale malt would you replace on this recipe with the rauchmalt?


Fullers London Porter

Brown Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.418
Total Hops (g): 95.00
Original Gravity (OG): 1.060 (°P): 14.7
Colour (SRM): 24.7 (EBC): 48.7
Bitterness (IBU): 40.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.070 kg Maris Otter Malt (79%)
0.642 kg Brown Malt (10%)
0.642 kg Crystal 120 (10%)
0.064 kg Chocolate (1%)

Hop Bill
----------------
85.0 g Fuggles Leaf (4.2% Alpha) @ 90 Minutes (Boil) (3.7 g/L)
10.0 g East Kent Golding Leaf (4.6% Alpha) @ 10 Minutes (Boil) (0.4 g/L)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 20°C with 1pkt Danstar Nottingham
Carbonate to 1.75 Volumes
Mature for 3 months

Brew Notes
The grain bill for this recipe was given by John Keeling at a Fullers tasting night. If you are aiming for an exact clone of fullers it shouldn't be quite so strong, 5.4% as opposed to 6%. On the day my brew house efficiency was higher than expected. I've adjusted this recipe back down to a standard 70% but kept my higher gravity.It should also be brewed with fuggles alone, I just ran out. The hops were guessed as John only revealed the grist ratio

[yogester]

depends on how much smoked character you want... i have not done a smoked porter but have had a recipe idea floating around in the ole hopper (so to speak) for a while. from what i have read/heard anything less than 10% is more for "complexity" rather than a dominant smoky profile. maybe 5-10% would be safe but still noticeable?

have you made much luck with nottingham in dark ales? on my only attempt it left it too dry (I only used ~5% crystal though, not your 10) - i have found good old S-04 to be a great workhorse without over attenuating in my porters/dark bitters/milds. would love to hear your thoughts.

[dave.wilton]

Yes the Nottingham worked really well in this beer, I think the high OG and one packet of Nottingham may have resulted in a higher FG than normally found with it due to stressing the yeast. Oh, also just realised I mashed a bit higher, around 1067 it says in my notes. The beer finished at 1014 and had a good yeast profile in the final beer. This beer turned out excellent, went down well at london amateur brewers. I do normally find that nottingham does attenuate quite high though, normally comes down to 1010.

I'm really looking for complexity, I don't want it to dominate. 5% works out about 300g.

[Rookie]

Early this year I brewed a smoked porter with one pound of rauchmalt in a three gallon batch. The smoke was so subtle I added some smoked tea as I transferred to the secondary.
Porter is a fairly full flavored beer and a small amount of rauchmalt can get lost.
On the other hand the rauchmalt that I used was a bit long in the tooth and may have lost some of its smokiness.
It turned out pretty good.

[chivelegs]

Great timing!

I've just tried the first pint of my "Smoke on the Porter" (thanks to my daughter for the name)

I used exactly 500g of rauchmalt and I have to say the flavour is extremely subtle. This is not necessarily a bad thing as I tried a proper rauchbier marzen for the first time last week and to quote my missus "It's like drinking kippers, don't ever try to brew this please"

I'd maybe step up to a kilo rather than 500g if I were to do it again.

[TheMumbler]

There seem to be a lot of porters getting brewed at the moment, must be something in the air.

I've just made one with 500g of Rauchmalt and I wouldn't say that the wort had much of a smoked taste. Obviously there will be a fair bit of change in flavour by the time it has fermented out, let alone matured. On the basis of that I would go with the full 500g if that is what you have. My grain bill is below, a bit odd as I'm using up malts I've had knocking around for a while

23l brewlength
3.20 kg Maris Otter Malt
1.76 kg British brown
0.30 kg Crystal Wheat
0.15 kg Crystal Extra Dark
0.50 kg Rauch malt

[dave.wilton]

Ah great, I haven't brewed this yet, I will probably go for 500g then and use all of it

[mat69]

heres what i'm doing tomorrow..

23l
3000g pale malt
1000g rauchmalt
500g wheat
300g brown
250g crystal
100g chocolate
40g roasted barley
fuggles and goldings

not quite sure what this will turn out like,dont think it will be a porter,but what do i know.i just like the look of it