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Smoked Porter


Rich and complex with a subtle smoke character, this strong porter will age well for years. A great pair for cheese, game and other rich foods.


Type: Ale

Style: Smoked Ale

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team



Ingredients

Quantity Ingredient Comment Malt Style
3.3 lbs CBW® Golden Light LME Extract, LME
2.5 lbs Smoked Malt, Cherry Wood Kilned, Smoked
8 oz Caramel Malt 80L Caramel, Crystal
8 oz Dark Chocolate Malt Roasted, Chocolate
4 oz Carapils® Malt Dextrine
1 tsp Irish Moss Boil 15 minutes
1.5 oz Mt. Hood Hops (6% AA) Boil 60 minutes
0.5 oz Mt. Hood Hops (6% AA) Boil 15 minutes
0.5 oz Mt. Hood Hops (6% AA) Boil 1 minute
2 vials WLP039 Nottingham Ale Yeast

Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add Irish Moss and finishing hops as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

Primary Fermentation: 10 days at 65ºF

Secondary Fermentation: 4 days at 35ºF

Fermentation Notes: Bottle condition and age for one month

Original Gravity: 1.066

Final Gravity: 1.017

Alcohol by Weight: 5.1%

Alcohol by Volume: 6.4%

IBU: 40

Color: 50-60 SRM

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