Smoked Porter
Head Brewer - Steve Hubbard
Ingredients
Malt and Specialty Grains
- 6 lbs - Briess Dark Liquid Malt Extract
- 3 lbs - Pale 2-Row Malt (to be smoked)
- 3 lbs - Briess Light Dry Malt Extract
- 1/2 lb - Black Patent Malt
- 1/2 lb - Crystal 90 Malt
- 1/2 lb - Chocolate Malt
Hops
- 1 Oz - Perle - 9.3% AA
- 1 Oz - Mt. Hood - 5.2% AA
- 1 Oz - Hallertau
Yeast
1 pk - WYeast 2112 (California Lager) - 1400 ml Starter w/ 8 Oz DME
Other Ingredients / Items
Irish Moss - 1 Teaspoon (I already have this)
3 Grain Socks
Boil Schedule
- 60 Minute total boil
- 60 Minutes - 3 Lbs DME & 1 Oz Perle
- 20 Minutes - 6 Lbs LME & 1/2 Oz Mt. Hood
- 15 Minutes - 1/2 Oz Mt. Hood Hops & 1 tsp Irish Moss
- 5 Minutes - Hallertau
Mash Schedule
- Specialty and Smoked Grains - Steep in water for 15 minutes before applying heat
- Specialtiy and Smoked Grains - Continue Steeping in water until water temperature is 158 degrees F.
- Hold Specialty Grains at ~ 158 degrees F for 30 minutes.
- Add heat and bring temp to ~ 165 degrees F and remove grains.
Process
- Add 5 gallons of water to kettle.
- Add Specialty Grains and steep according to Mash Schedule above.
- Bring wort to boil, remove heat, and stir in Dry Malt Extract.
- Rebring to boil and start 60 minute boil.
- Follow Boil Schedule Above
- Add water to bring wort to 6 gallons.
- Cool with wort chiller.
- Pitch Yeast.
Dates
- Brewed on 9/26/2008
- Rack ~ 10/10/2008
- Bottle ~ 10/24/2008
- Drinkable ~ 11/10/2008
Gravity
- SG :: Hoping for about 1.089
- FG :: Should get to around 1.024
- ABV :: Should be around 8.65% ABV - Assuming OG & FG work out as expected.
Notes
- Changed DME to Light (from Dark) since the club bought a ton of it! :D
page revision: 22, last edited: 26 Sep 2008 01:55