Smoked Porter (#2)


Last year I brewed a smoked porter and it turned out really well so I decided to try it again. It was actually my first porter and I used three different smoked malts (Rauch, Cherrywood and Oak Smoked wheat). This year I originally wanted to do all cherrywood smoked malt, but a few days before brew day my LHBS was all out so I decided to use a mix of Rauch and Oak Smoked wheat. For this years version I also changed up the base beer a little bit as I dropped the roasted barley and just used chocolate malt and lowered the amount of total crystal malt and just used C80. I also tried out a new yeast strain, 1275 Thames Valley, since it attenuates a little further and has a lower temperature tolerance than British Ale 1098 that I used last year.

OG: 1.059
FG: 1.015
ABV: 5.8%
Mash: 153 (60 min.)
Boil: 75 min.

Water Profile:

Ca: 83.4
Mg: 0.6
Na: 15.5
So4: 51.7
Cl: 60
BiCarbonate: 135.5
Mash PH: 5.4

49.1% NW Pale Ale Malt
28.1% Rauch Malt
7.0% Oak Smoked Wheat Malt
5.3% C80
3.5% Wheat Malt
3.5% Chocolate Malt (350l)
3.5% Pale Chocolate Malt (200l)

0.75 oz Brewer’s Gold (10.4%) 60 min.
0.25 oz Brewer’s Gold (10.4%) 15 min.
1.00 oz Willamette (5.2%) 5 min.

Wyeast 1275 Thames Valley Ale

Pitched 1.5l (decanted) starter into 68 deg. wort. Fermentation started within 4 hours. This strain seems prone to a huge amount of blowoff as almost 2 qts blew off 1st day of fermentation.

I’m interested to see how the changes effect this years beer from last years. I’ll update with some tasting notes in a month or so. Unit then, cheers!

Kegged on 1.16.14.  Finished at 1.015, right where I estimated.  Gravity sample tasted nice and smokey.

Appearance: Black with a tan head that lingers for a bit then fades away.

Aroma: Roasted notes mixed with a little bit of a bacon and smoke aroma, pretty evenly mixed.

Taste: Starts smooth with a little bit of coffee in the beginning and some smokiness coming in towards then end. Some dark malt bitterness but fairly smooth. Yeast esters are pretty minimal. A little bit of residual sweetness hangs on the tongue.

Mouthfeel: Medium carbonation, fits the style.

Overall: For the second edition of this beer I think I liked the original a little better. The smoke is there, but much more subdued than I was hoping for. Also, this yeast strain doesn’t seem to express parts of the beer I was hoping to have jump out. Its a good tasting porter that I’d happily order at a bar, but missing that cherrywood malt really changed this beer drastically. This one’s still a work in progress, so look for the next revision towards the end of the year.


One thought on “Smoked Porter (#2)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s