Author Topic: First ever personal recipe - smoked ported  (Read 881 times)

Offline codsmith

  • 1st Kit
  • *
  • Posts: 2
    • View Profile
First ever personal recipe - smoked ported
« on: March 23, 2010, 11:39:30 PM »
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!

Offline hopfenundmalz

  • Official Poobah of No Life.
  • *
  • Posts: 4520
  • Milford, MI
    • View Profile
Re: First ever personal recipe - smoked ported
« Reply #1 on: March 24, 2010, 06:17:58 AM »
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. 



Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline hamiltont

  • Brewmaster
  • *****
  • Posts: 972
  • Location: Somewhere in the Middle of Nebraska
    • View Profile
Re: First ever personal recipe - smoked ported
« Reply #2 on: March 24, 2010, 07:08:55 AM »
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. 
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline Beertracker

  • Brewer
  • ****
  • Posts: 294
  • ExperiFermenting since 1994!
    • View Profile
    • Fellowship of Oklahoma Ale Makers (FOAM)
Re: First ever personal recipe - smoked ported
« Reply #3 on: March 24, 2010, 08:08:42 AM »
+3 on dropping the peated malt. Use one or the other, but not both!  ;)
CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

Jeffrey Swearengin
Fellowship of Oklahoma Ale Makers (FOAM)
Tulsa, OK USA

Online blatz

  • Brewmaster General
  • *******
  • Posts: 2450
  • Paul Blatz - Jupiter, FL
    • View Profile
Re: First ever personal recipe - smoked ported
« Reply #4 on: March 24, 2010, 08:13:24 AM »
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.
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline nicneufeld

  • Senior Brewmaster
  • ******
  • Posts: 1049
    • View Profile
Re: First ever personal recipe - smoked ported
« Reply #5 on: March 24, 2010, 08:26:42 AM »
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!

Offline hokerer

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2634
  • Manassas, VA
    • View Profile
Re: First ever personal recipe - smoked ported
« Reply #6 on: March 24, 2010, 08:35:22 AM »
+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.
Joe