Brewed with three different smoked malts. Cherry wood smoked malt, pecan smoked malt, and German rauchmalt. With almost 30% of the grist being smoked malt this is a fairly smokey beer. Still not Schlenkerla Brewery in Bamberg levels of smoke but still smokey. I just decided to add some minimally processed S. American cocoa to the end of today's boil for this smoked Brown Porter. The cocoa is cured over a open fire which gave a slightly smokey flavor to my Chocolate Porter I brewed with it. I think the cocoa will be a nice addition to this brew, adding a layer of complexity and depth. Watched the sunrise as I was pitching yeast into this brew.
Grist bill: Briess two row, Cherry Wood Smoked, Pecan Smoked Malt, Weyermann Rauchmalt, Amber Malt, Coffee Malt, Crystal malt, Chocolate Malt. Hopped with Vanguard. Fermented with chico yeast.
Is there anyway that we could get the percentages for the grain bill for this porter?
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