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Smoky New Year

Vital Statistics: Batch Number: 76 Style: Porter Brew Date: 1 January 2014 Original Gravity: 1.050 (12.39 °Plato) Final Gravity: 1.010 (2.56 °Plato) ABV: 5.2% ABW: 4.1% Calories per pint: 216 Estimated IBU (Rager): 44.9 Estimated IBU (Tinseth): 35.3 Mash Temperature: 149° Mash Efficiency: 83% Days in Primary: 43   Days in Secondary: 0 (kegged on 12 February 2014) Ferm. Temp. Notes: 68-70° Yeast Used: 1318 London Ale III Apparent Attenuation: 80% Real Attenuation: 65% Rating: 3.93 Entirely Consumed: Yes (finished 18 March 2014) Availability: 34 days	Recipe: 5 lb 2-row pale malt 3 lb rauch malt 10 oz chocolate malt 6 oz Crystal 60° 4 oz roasted barley 8 AAU (23g @ 9.8% AA) Belma @ 60 4 AAU (11g @ 10.1% AA) Northern Brewer @ 20 4 AAU (11g @ 10.1% AA) Northern Brewer @ 5 Wyeast 1318 - London Ale III
General Notes:
Tasting Notes: Tasting notes taken 1 March 2014, 17 days after kegging. Dispensed from kegerator into a dimpled mug. Appearance: very dark brown with little to no haze. Head poured two fingers of creamy tan goodness; this slowly disipates to an even creamier top layer. Quite good indeed. (4.25) Smell: lightly malty with a little bit of roastiness and not much else. Decent, and without flaws, but not a lot of character; I'm frankly a little surprised. (3.5) Taste: a light roastiness with a present, but not overpowering, smoky note. There's a little hint of sourness here, but it tastes like that's due to the rauchmalt or roasted barley. The hops tread very lightly here; overall, though, it's a very decent porter. (4) Mouthfeel: body is a bit on the light side; I really should make sure to mash higher for porters -- at least 154°, probably. The carbonation on this one turned out really well; I force-carbed pretty high for about three or four days and then dialed it back considerably. Overall, good creaminess, but not perfect. (3.75) Drinkability: this is a very drinkable beer. Its flavors are a bit on the subdued side for a smoked porter, so it goes down quite easy. (4) Overall score 3.93 (B+). Lessons learned: 33% is a good ratio of smoked malt in a porter, I should make the effort to mash higher where appropriate to the style, and I might consider using a fruitier or headier yeast next time to improve aroma. Overall, though, this is a good brew.
Hops Table Hop Variety Addition Time AAU AA% Quantity (g) Type IBU (Rager) IBU (Tinseth) Notes Belma 60 8.00 9.8 23 Pellet 33.3 25.2   Northern Brewer 20 4.00 10.1 11 Pellet 8.5 7.6   Northern Brewer 5 4.00 10.1 11 Pellet 3.1 2.5
Competitions Entered Competition Category Date Submitted Final Judging Date Score (High/Low) Outcome Cascade Brewers Cup 2014 BJCP 22B - Other Smoked Beer 7 April 2014 26 April 2014 34.5/50 (36/33) Did not place (12 entries in Smoke-Flavored and Wood-Aged Beer category).