Smoked Porter (5 gallon, Extract) v1

Head Brewer

Aaron Christensen


  • .5 lbs Black Patent Malt
  • .5 lbs Chocolate Malt
  • 2 lbs Smoked Pale Malt
  • 5 lbs Light DME
  • .75 oz Chinook pellet hops (bittering)
  • .75 oz Goldings pellet hops (aroma)
  • #Y1187 Ringwood Ale Yeast
  • Wood for smoking

Mash Schedule (all specialty grains)

  • 45 minutes around 145 degrees

Boil Schedule

  • 60 Minutes - Add Chinook
  • 1 Minute - add Goldings


Smoking Grains (Pale Malt, only)

  1. Crack grains
  2. Place in tin foil and cover in water
  3. Place tin foil in charcoal grill with wood and some charcoal
  4. Cover and let smoke for 1 hour (or something…)


  1. Add all specialty grains to brew kettle and get temperature to 155.
  2. Let sit for 45 minutes or so to get all the smokey goodness. Could probably be reduced to extract less flavor from grains.


  1. Follow the hop schedule


  1. Brewed at 2nd Community Brew
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