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General Category => Beer Recipes => Topic started by: codsmith on March 24, 2010, 06:39:30 am

Title: First ever personal recipe - smoked ported
Post by: codsmith on March 24, 2010, 06:39:30 am
I just put together my first ever recipe and would like some feedback to see if this would work... aka taste good.

Briess Traditional Dark Liquid Extract  - 6 lbs
Weyermann Smoked Malt  - 3 lbs
Rahr Standard 6-Row  - 1 lbs
Simpsons Peated Malt  - 8 oz
Weyermann Cara Munich III ®  - 8 oz
Northern Brewer Pellets  - 1.8 oz @ 60 mins
Mt. Hood Pellets  - .8 oz @ 10 mins
Irish Moss  - ½ teaspoon
Wyeast Labs London Ale  - 2 each

Any suggestions would be great!
Title: Re: First ever personal recipe - smoked ported
Post by: hopfenundmalz on March 24, 2010, 01:17:58 pm
If you have used the Peated Malt and like it, go for it.  8 oz. would be enough to possibly overpower the Rauchmalz.

I think Peated Malt has an acrid taste, and I do not like it in beer.  If you want more smoke, bump up the Weyermann's Rauchmalz. 



Title: Re: First ever personal recipe - smoked ported
Post by: hamiltont on March 24, 2010, 02:08:55 pm
If you have used the Peated Malt and like it, go for it.  8 oz. would be enough to possibly overpower the Rauchmalz.

I think Peated Malt has an acrid taste, and I do not like it in beer.  If you want more smoke, bump up the Weyermann's Rauchmalz. 

I agree 1000%  Speaking from experience I'm just not a peated malt fan at all. 3 lbs of smoked malt will give it a nice subtle smoky aroma & taste.  I would suggest doing a mini-mash for the smoked malt & 6-row, and the rest of the grains while you're at it. 
Title: Re: First ever personal recipe - smoked ported
Post by: Beertracker on March 24, 2010, 03:08:42 pm
+3 on dropping the peated malt. Use one or the other, but not both!  ;)
Title: Re: First ever personal recipe - smoked ported
Post by: blatz on March 24, 2010, 03:13:24 pm
use the lightest extract you can find and then add specialty grains (black patent, roasted barley, carafa) to your liking.  don't start with that dark extract - you want as much control on the ingredients as you can get.
Title: Re: First ever personal recipe - smoked ported
Post by: nicneufeld on March 24, 2010, 03:26:42 pm
Agree very strongly on the peated malt point.  Peated malt makes great whisky...hardwood smoked malt makes great beer.  It's a personal taste thing of course but just judging from the replies my taste is not too unique in this!
Title: Re: First ever personal recipe - smoked ported
Post by: Hokerer on March 24, 2010, 03:35:22 pm
+1 on using one or the other smoked malt, not both.  And if you go with the Peated, I would probably cut the amount in half.  Personally, I kinda like Peated but it's powerful.  I used 4oz in a porter and when racking to secondary, the sample tasted like licking an ashtray.  By the time it was finished, though, it had a great subtle smoky flavor.