I got the opportunity to sample of lot of great homebrew over the weekend at the Beehive Brew-off. Many of the home brewers perfectly "nailed" the styles that they had entered. I talked to a lot of people that were shocked that a Smoked Beer could win best of show.
I get it, smokey flavors in beer are an acquired taste for many. But trust me, Ray Madsen's Smoked Porter was truly brilliant. The smokey profile was very subtle and balanced nicely with the malt of in the porter.
Unfortunately, Ray's last three bottles were entered into the competition so there are none to be had. However, Ray has graciously offered up his recipe for you; so now you can decide for yourselves. Thanks and congrats Ray!
So here it is, Ray's Smoked Porter.
1.5# Alder Smoked Munich Malt
10# Maris Otter Pale malt
2.0# Munich Malt
1.0# Crystal 75
0.75# Chocolate Malt
2.0 oz. Roasted Barley
.75 oz Nugget 60 minutes
.50 oz Willamettes 30 minutes
.75 oz Willamettes 5 minutes
Makes 6 gallons
WYeast 1028 London Ale or your favorite ale yeast
Soak 2 cups of Alder wood chips for 40 minutes
5# Uncrushed Munich malt and 2 1/2cups of Distilled water soak for 15 minutes drain off extra water.
I used a heat element to the malt.
Smoked malt for 35-45 minutes.
Try to keep the smoking temp no higher than 150 degrees.
When finished smoking the malt put in food dehydrator or on a sheet pan in the oven on low or warm until dry. (Note: your house will smell like smoked malt)
When ready crush with rest of the grain.