Smoked porter

[Ren]

Hey guys!

Haven't brewed for a while and thought somebody could give me advice on this recipe.
Haven't brewed many dark ales before so I am a bit confused about the amount of dark grains. I would like the roasty character to be smoother so don't want to go overboard, may be should have gone with some de-husked version but it's too late now I already ordered. I have read that black malt can give acrid taste to the beer but seen people using up to 10% and swearing by it ,don't know about choc though.

I guess smoked malt will be not enough to get the smoke character I am looking for, made a mistake when ordering but whatever

Would appreciate any advice.
Thanks

AG#38 voodoo mama juju
Robust Porter
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 36.4 IBUs
Est Color: 69.0 EBC


2.00 kg Maris Otter (Crisp) (5.0 EBC) Grain 1 64.1 %
0.46 kg Smoked Malt (Weyermann) (5.0 EBC) Grain 2 14.8 %
0.26 kg Crystal Light - 45L (Crisp) (88.7 EBC) Grain 3 8.4 %
0.17 kg Barley, Flaked (Thomas Fawcett) (3.0 EBC) Grain 4 5.4 %
0.13 kg Black Malt (Thomas Fawcett) (1300.0 EBC) Grain 5 4.2 %
0.10 kg Chocolate (Dingemans) (1000.0 EBC) Grain 6 3.2 %
10.00 g Warrior [15.70 %] - Boil 60.0 min Hop 7 28.7 IBUs
20.00 g Bramling Cross [5.87 %] - Boil 10.0 min Hop 8 7.8 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 9 -

Saccharification Add 18.10 l of water at 68.9 C 66.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

[Peatbogbrewer]

I tend not to bother with chocolate and stick to black malt, maybe a touch of amber and a darker crystal malt in my dark ales. Nearly a pound of smoked malt should deliver some smokey loveliness. It sounds like bob on smoked dark ale, go for it....

[Ren]

I tend not to bother with chocolate and stick to black malt, maybe a touch of amber and a darker crystal malt in my dark ales. Nearly a pound of smoked malt should deliver some smokey loveliness. It sounds like bob on smoked dark ale, go for it....

I might do that and just stick with balck then.

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[Jocky]

I would generally agree.

Try some brown malt next time - 5-10% really provides that English porter flavour to me.

[BrannigansLove]

Here is my smoked porter recipe:

SG 1.060

45% Maris Otter
25% Rauchmalt
10% Malted Oats
5% Biscuit malt
5% Brown malt
5% Roasted Barley
5% Dehusked Carafa 3

Bittered to 30IBU with Magnum @ 60mins.

Mash at 69c for 60mins.

Water was treated to give a mash pH of 5.5, Cl - 90, SO4 - 60, Ca -70.

Fermented with WLP005 at 18c for 7 days, then elevated to 21c for 14.

Resulted in a full bodied beer, that is very easy to drink. Smoke taste has faded with time into a coffee flavour.

[Ren]

I would generally agree.

Try some brown malt next time - 5-10% really provides that English porter flavour to me.

Next time will do Thanks

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[Ren]

Here is my smoked porter recipe:

SG 1.060

45% Maris Otter
25% Rauchmalt
10% Malted Oats
5% Biscuit malt
5% Brown malt
5% Roasted Barley
5% Dehusked Carafa 3

Bittered to 30IBU with Magnum @ 60mins.

Mash at 69c for 60mins.

Water was treated to give a mash pH of 5.5, Cl - 90, SO4 - 60, Ca -70.

Fermented with WLP005 at 18c for 7 days, then elevated to 21c for 14.

Resulted in a full bodied beer, that is very easy to drink. Smoke taste has faded with time into a coffee flavour.

Thanks

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[Troutman47]

I use 20% Rauchmalt in my red ale recipe, I've been thinking it could do with a bit more so would defo go with 25%!
Or even more!