Smokey The Beer - Robust Porter

[Otis_The_Drunk]

Style: 15A. Porter, Robust Porter
OG: 1.066
FG: 1.017 (that’s debatable because of the PacMan Yeast)
IBU: 45
ABV: 6.3%
SRM: 38
Boil Vol.: 7.00
Batch Size: 5.50

10 lbs American pale 2-row
1 lb Chocolate malt
1 lb Caramunich
½ lb Biscuit malt
½ lb crystal malt 40L
¼ lb Victory Malt
¼ lb Peat smoked malt

3 oz. Willamette 4.0 AA (60 minutes)
1 oz. Willamette 4.0 AA (20 minutes)
Wyeast Rouge PacMan Ale Yeast


OK guys, here is what I come up with and what I'm brewing tomarrow

[MichaelM]

That actualy looks really nice.

I only have tried one smoked beer and it was some impy smoked porter or stout( cant remember) it was alittle over the top on smoke if you asked me but my buddy(who was drinking it) loved it. With alittle less of the smokeyness though I would have really enjoyed the hell out of it. Ever since I been afraid to mess with those smoked grains for fear of over doing it

[vw addict]

Looks good, I'd like to get a Smoked Porter under my belt. I've had some really good ones, and some that left a little to be desired. I was looking at Roasted Barley to get my smokiness, the Peat Smoked Malt intrigues me now.

[Otis_The_Drunk]

With Peat Smoked Malt you don't want to go over 8 ounces per 5 gallon batch. (Even at 8 ounces I think you’re over doing it.)
I think that with a 1/4 lb it should give it a nice hint of smokiness that I'm looking for. It should be perceivable but not in your face.

[dparsons]

Interesting. It seems you'd be subbing the Peat Smoked for some of the burnt dark roast flavors described for the style. You seem to like the Peat Smoked malt.

[Otis_The_Drunk]

That peat smoked malt is pretty strong smell and flavor wise, so a little dab will do ya...
I have a I have about a pound of the smoked malt so if this batch doesn't turn out as expected I can do it again.

[Otis_The_Drunk]

OK I have just finished brewing this beer, and I hit my mark on this one 1.066.... the only problem is I came up short on the wort it took to make 5 gallons...

I Added water to make up 5 gallons to it lowered the OG to 1.059.
But the wort tasted good, and it has just a hint of Smokey flavor in the background, Not in your face.

So I won't complain.

The water was added pre-yeast pitch so it did add oxygen to the mix..

Yeah I know guys this isn't purest but it works for me.

[vw addict]

Glad the smokyness wasn't overwhelming for you. I'm trying to work out a recipe for tomorrow, I'm gonna do a partial mash because the Brew Magic isn't fully operational yet. I'm leaning towards the roasted Barley (and maybe something else) for the smokyness. I'll let you know when I get back from Zok's what the outcome is.