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

  1. Add 5 gallons of water to kettle.
  2. Add Specialty Grains and steep according to Mash Schedule above.
  3. Bring wort to boil, remove heat, and stir in Dry Malt Extract.
  4. Rebring to boil and start 60 minute boil.
  5. Follow Boil Schedule Above
  6. Add water to bring wort to 6 gallons.
  7. Cool with wort chiller.
  8. Pitch Yeast.

Dates

  1. Brewed on 9/26/2008
  2. Rack ~ 10/10/2008
  3. Bottle ~ 10/24/2008
  4. Drinkable ~ 11/10/2008

Gravity

  1. SG :: Hoping for about 1.089
  2. FG :: Should get to around 1.024
  3. 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
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