Comments on: Nils Oscar Smoked Porter

By: Bailey

Bailey — Tue, 10 Feb 2009 16:45:11 +0000

Thom — most people posting recipes online suggest that to get near the pronounced smokiness of Schlenkerla, you need to use almost 100 per cent Bamberg smoked malt. So, to get a subtler smoked character, I reckon you’d still have to use smoked malt for something like a quarter to a third of the total amount.

By: Sir Asf

Sir Asf — Tue, 10 Feb 2009 13:52:15 +0000

Hi, mister. Ya está disponible la nueva Ronda: Música, maestro, a la que invitamos esta vez nosotros.
Esperamos tu participación:
http://hiposurinatum.blogspot.com/2009/02/la-ronda-9-musica-maestro.html

By: Zak

Zak — Tue, 10 Feb 2009 00:15:49 +0000

Thom, I think that porters were aged to remove the smokiness – it fades over time. And when I say “I think”, what I mean is that I think I read it Ron Pattinson’s blog.

By: Thom

Thom — Mon, 09 Feb 2009 20:35:39 +0000

I put a little smoked malt in my latest porter but I think I undershot by quite a bit. I find the notion of all porters of the past having a smoked character very interesting but they must have found a way to temper it otherwise it would surely have been too strong.