CS9 - Smoked Robust Porter
First swap for me boys and girls.
This is a smoked robust porter. I had seen the smoked malt available but had not tried it (or any smoked beer for that matter), so the goal became find a recipe that uses smoked malt. I've heard good things about the smoked porters, so decided on a recipe from Brewnosers: http://www.brewnosers.org/forums/viewtopic.php?t=3206&p=40848
Recipe Specifications
Method: BIAB
Bottling Volume: 19.5L
OG: 1.065 (measured)
FG: 1.02 (measured)
ABV: 5.78% (measured)
Estimated Color: 35.2 SRM
Estimated IBU: 36.3 IBUs
Boil Time: 60 Minutes
Grain Bill:
3.4kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 54.0 %
1.2kg Smoked Malt (9.0 SRM) Grain 2 19.0 %
0.4kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 6.3 %
0.4kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.3 %
0.4kg Munich Malt (9.0 SRM) Grain 5 6.3 %
0.3kg Chocolate Malt (350.0 SRM) Grain 6 4.8 %
0.2kg Black Malt (500.0 SRM) Grain 7 3.2 %
Hop Bill:
42g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 8 21.4 IBUs
21g Willamette [5.50 %] - Boil 30.0 min Hop 9 9.1 IBUs
21g Willamette [5.50 %] - Boil 15.0 min Hop 10 5.8 IBUs
12g Goldings, East Kent [5.00 %] - Aroma Steep Hop 11 0.0 IBUs
12g Willamette [5.50 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
Finings: Irish Moss at 50mins.
Mash temp: 73degC (start), mashout at 75degC
Yeast: Safale American (DCL/Fermentis #US-05)
Yeast pitched at 21degC, and fermented in primary at 21degC for 6 days, racked to secondary for 6 days then bottled. Primed and bottled on 17th April.
Disclaimer (in keeping with Dan's): this is my first porter. Nuf said.
Replies to This Discussion
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Permalink Reply by paul m on
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Hi Luke, I drank yours first off on a friday night. It didn't really touch the sides. Lets just say it went down quick and i thoroughly enjoyed it! I didn't get too much smoke- i'd agree with other comments that it might be too subtle. Tasted pretty flawless to me. A big thank you!
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Permalink Reply by DP on
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Appearance
Pours inky black with a rocky, tan head that lasts for a while.Aroma
I struggled to identify the aromas here. Definitely caramel and perhaps chocolate/dusty. I let it warm up as per Dash6's suggestion and I reckon I got a bit of acetaldehyde hiding.Palate
Well carbonated. Feels a lot drier than the FG would suggest. Balanced bitterness.Taste
Not a lot of sweetness but also not too bitter.Overall
I didn't get a lot of smoke in either smell or taste on this but it may have contributed to the dryness I picked out. Cheers! -
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Permalink Reply by Stu H on
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After conditioning in my fridge a couple of months it's gone beautifully clear. Very dark, with a tan head which is hanging around in a thin layer on the top of the beer. Looks great!
In the nose I get roasty toffee. Flavour-wise it big and malty, not astringent, not too sweet. Glad it hasn't gone thin and astringent after this time: A sign your sanitation regime is pretty solid. The smoke flavour is pretty subtle - though something I'm going to take away from this is that adding a touch of smoked malt lifts a stout - kind of like adding butter to a soup!
Okay enough babbling, thanks very much!
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Permalink Reply by Dan on
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Alright - I admit it, I drank this one a few weeks ago and been too lazy/busy to right it up!
My notes are a little vague, but good enough.Appearance: Nice head that lasted well and lacing to the bottom of the glass. Very dark with a nice red tinge when held to the light. Very clear.
Aroma: roastyness, coffee, sweet. I thought I smelled some smoke - but it may have been suggestion.
Flavour: Very subtle smoke. Roast and burnt with a bit of sweetness.
Mouthfeel: silky finish.
Overall: Really nice beer. The smoke was a bit low, but it would pass as a good example of a standard Porter. Well done mate!
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