Hi all, new to the forum. Wanting to try some cherrywood smoked malts in a porter - shooting for a slightly sweet and smokey American porter. Not wanting it to be too overpoweringly smokey but not sure if I have enough of the smoked malt in it. I'd had it around 2 pounds but decided to be a little more conservative having not used it before. Reports about how much smokiness and sweetness it imparts seem to vary greatly. So I thought I'd seek some opinions here.
Here's the URL:
http://www.brewersfriend.com/homebrew/recipe/view/292172/cherrywood-smoked-porter FWIW, we (my dad and I brew together) get a very consistent 79% mash efficiency with our process. The yeast will be reclaimed from a batch of oatmeal stout we brewed a few weeks ago. We make water from a mix of RO, our REALLY hard tap water, and mineral additions.
Cherrywood Smoked Porter
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 79% (brew house)
OG: 1.059
FG: 1.015
5.81%
44.45
30.31
Fermentables
Amount Fermentable PPG °L Bill %
7.5 lb American - Pale 2-Row 37 1.8 65.2%
0.5 lb American - Roasted Barley 33 300 4.3%
0.5 lb American - Chocolate 29 350 4.3%
1 lb American - Munich - 60L 33 60 8.7%
1 lb American - Caramel / Crystal 40L 34 40 8.7%
1 lb American - Cherrywood Smoked Malt 37 5 8.7%
11.5 lb Total
Hops
Amount Variety Type AA Use Time IBU
0.65 oz Magnum Pellet 15 Boil 60 min 33.65
1 oz Willamette Pellet 4.5 Boil 15 min 7.71
1 oz Willamette Pellet 4.5 Boil 5 min 3.1
Mash Guidelines
Amount Description Type Temp Time
15 qt Infusion 154 F 60 min
20 qt Fly Sparge 170 F 60 min
Starting Mash Thickness: 1.5 qt/lb
Yeast
Wyeast - Denny's Favorite 50 1450
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
302 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator