The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Hearty Smoked Porter

Brewer: Cruzreal Email: cruzreal1@yahoo.com
Beer: Hearty Smoked Porter Style: Robust Porter
Type: Partial mash Size: 5.5 gallons
Color:
182 HCU
Bitterness: 34 IBU
OG: 1.071 FG: 1.008
Alcohol: 8.2% v/v (6.4% w/w)
Water: Topeka tap water added 2 tsp gypsom at heat up for mash
Grain: 4.25 lb. American 2-row
1.05 lb. Belgian CaraMunich
1.05 lb. American chocolate
1.05 lb. American black patent
0.52 lb. Dextrine malt (Cara-Pils)
Mash: 80% efficiency
Mashed at 150°for 60 minutes. Conversion complete at 45 minutes. Sparged at 170° total 4.5 gal.
Boil: 75 minutes SG 1.087 4.5 gallons
3.0 lb. Light dry malt extract
1.15 lb. Molasses
1 tsp Irish Moss at 40 min. 1 Whirlfloc tablet at 60 min.
Hops: 1.0 oz. Kent Goldings (5.4% AA, 60 min.)
0.39 oz. Mt. Hood (5.0% AA, 60 min.)
2.0 oz. Hallertauer (5.0% AA, 30 min.)
1.0 oz. Mt. Hood (aroma)
Yeast: Wyeast 1388 Belgian strong activated for 60 hrs
Danstar Nottingham 11 Gm rehydrated @ 100°.
Log: No grain catagory for the Weyermann smoked 2 row malt, included this along with the American 2-row 4.25 lbs. Ferment at 72°for 7 days, transfer to secondary for 14 days. Dry hop in secondary 1 oz Mt Hood 5.0
Carbonation: prime with 3 oz corn sugar, 1 oz cane sugar, 1 oz honey
Tasting: Would reduce chocolate and black patent grain by 50%. Will take first taste after 7 days in bottle.

Recipe posted 04/24/04.