I'm planning another daft beer (like a craft beer....) would like to know your thoughts on the odd ideas that are mingling in my head so far.
Grist
50:50 smoked malt/ Vienna malt.
Small amount of special b
Special carafa I for colour.
Hops
Continuously hopped with Tettnang and Saaz to about 50ibu
Near to 10%abv
Advice appreciated :-)
(robust) smoked porter help/advice needed
- I_used_to_brew
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Re: (robust) smoked porter help/advice needed
Ferment it with a lager yeast at lager temps, then lager it for three months and it'll be fucking awesome.
Eat sh*t or die trying
Re: (robust) smoked porter help/advice needed
Well at 10% ABV you've left Robust porter territory for something else...
I'd back off on the smoke - 35% of the total grist should be plenty smoky enough (assuming beechwood smoked malt)
And for the colour, I'd use something darker than Carafa I (I quite like III) or even consider sinamar.
And when you say "continuously hopping" could you clarify. Hopping at the start of the boil and then nothing else would be a continuum, as would a Dogfish Head style constant pouring of hops.
I'd back off on the smoke - 35% of the total grist should be plenty smoky enough (assuming beechwood smoked malt)
And for the colour, I'd use something darker than Carafa I (I quite like III) or even consider sinamar.
And when you say "continuously hopping" could you clarify. Hopping at the start of the boil and then nothing else would be a continuum, as would a Dogfish Head style constant pouring of hops.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
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http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: (robust) smoked porter help/advice needed
I think 10 % ABV sounds a bit high, trim it to 8ish %; but I think that amount of smoke sounds good and if the beer is made as a lager could make for a very interesting Rauchbier/Baltic Porter hybrid.alikocho wrote:Well at 10% ABV you've left Robust porter territory for something else...
I'd back off on the smoke - 35% of the total grist should be plenty smoky enough (assuming beechwood smoked malt)
And for the colour, I'd use something darker than Carafa I (I quite like III) or even consider sinamar.
And when you say "continuously hopping" could you clarify. Hopping at the start of the boil and then nothing else would be a continuum, as would a Dogfish Head style constant pouring of hops.
As for colour, I think carafa special I would be better for the porter-y aspect as it will need to be used in a higher proportion and will provide more chocolate. Though, maybe pale choc would be better than both for the roast note.
I'm guessing that 'continuous hopping' means roughly equal quantities of hops at 60, 30, 15, 10, 5, 0 and possibly dry as he has put up a few recipes on here with that kind of hop schedule.
Eat sh*t or die trying
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: (robust) smoked porter help/advice needed
Abv isn't an issue, I'll just adjust the final volume. The hopping schedule would be to achieve equal ibu per unit time over the boil period, I call that "continuous hopping", whether it's the correct phrase or not....
I'm interested in thoughts on balancing ibu with smoke. More smoke balances more ibu?
For colour, think I've got special carafa I and III might use a combination. Special B for fruitiness is a given.
I'm interested in thoughts on balancing ibu with smoke. More smoke balances more ibu?
For colour, think I've got special carafa I and III might use a combination. Special B for fruitiness is a given.
Re: (robust) smoked porter help/advice needed
Rauchbier has a maximum bu/gu of 0.6 and generally would come in a lot lower than that. Your recipe has malty writ all over it even at this sketchy stage. I think smoke and bitterness are the kind of things you don't want clashing, so with that amount of smoke (and if you're using rauchmalz you should get all kinds of bacony deliciousness) I'd dial back the bu/gu to around 0.4RogerP wrote:I'm interested in thoughts on balancing ibu with smoke. More smoke balances more ibu?
I really like the idea, and would definitely consider doing it myself if/when I had lagering capacity.
Eat sh*t or die trying