The Orcish Smoked Porter is something that I expect to really enjoy for myself, as it is based on successful beers I have brewed in the past and one of my favorite peoples; the Orc. I love the porters. They are dark, packed with flavor, not overly hoppy, and are a perfect bed to lay other flavors on – in this case, smoky goodness.
Orcish Smoked Porter
OG: 1.062, IBUs: 37.8, SRM: 73, ABV: 6.2
.25 oz black patented malt
.5 lbs Caramel/Crystel 60
.5 lbs Chocolate
.5 lbs Pale 2 row
2 lbs Smoked Malt
5 lbs DME
1 tsp Irish Moss
1 oz Chinook hops [12%] (bittering)
1 oz Willamette [5%] (aroma)
I picture in my mind a tribal scene where orcs are laying about or playing games and watching a giant caldron over a blazing fire boiling delicious wort for a coming celebration. The hot fire deepens the color and caramelizes the sugars in the wort, a concoction of water and grains crudely roasted by open flame.
To reflect the resourceful nature of the orc, I would encourage you to use local wood flavors to smoke your grain if you are so able and inclined. As that might be a bit much for the average homebrewer, some peat smoked malt should do nicely. I want to experiment with some different flavors of smoke. Some are harsh and can impart too much flavor, so backing off on the smoked component would not be a bad idea. While most orcs will find this satisfying, we might want to keep an eye on it for human consumption.
The malts were chosen for color, flavor, and familiarity as they are typical of a modern great porter. The bittering hops may impart a piney character to represent the mountainous environment of the orc home. The finishing hops will be mild but hopefully add some earthy component and may even enhance the spicy flavor of the previous hop edition. The goal here is balance with a good solid smoky flavor that will go great with meaty dishes.