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Smoke On The Porter

Smoke On The Porter

Robust Porter : Partial Mash : 2.5 gal

1HoppyDad

Try this smoked up version of a robust porter while sitting by the fireplace Christmas Eve. Cheers!

October 30, 2013 at 08:36pm

0.0/5.0 0 ratings

Ingredients (Partial Mash2.5 gal)

  • 0.48 lbs Caramel Malt 80L; Briess

    Caramel Malt 80L; Briess

    Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.48 lbs Caramel Malt 40L; Briess

    Caramel Malt 40L; Briess

    Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.43 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Golden orange hue with a robust malty flavor.

  • .39 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .25 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 1.25 lbs Smoked Malt; Weyermann

    Smoked Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Suitable for beers of all strengths, from “regular” to Märzen to Doppelbock. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish

  • 2 lbs Dry Extra Light; Muntons

    Dry Extra Light; Muntons

    Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.

  • 0.33 oz Warrior® - 12.8 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • 0.17 oz Willamette - 5.0 AA% pellets; boiled 30 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 0.13 oz East Kent Goldings - 5.0 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 0.13 oz Willamette - 5.0 AA% pellets; boiled 1 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • .17 oz Willamette - 5.0 AA% pellets; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

This is a partial mash. Mash grains in pot with 1 gallon water at 163 strike to hold at 152F for 60 min. Add water to achieve 3.15 gal. Bring to boil. Remove from heat and add DME. Bring to boil and hop as scheduled for a 60 min boil. Cool to yeast pitching temp and ferment in Mr Beer fermenter for 2 to 3 weeks until yeast falls. Bottle and age for 2 to 3 weeks. Longer age will dramatically mellow out the smoke flavors. Pop one open for Christmas Eve and enjoy!

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.066 1.048 - 1.065
Terminal Gravity: 1.016 1.012 - 1.016
Color: 33.3 SRM 22 - 35
Alcohol: 6.6% ABV 4.80% - 6.50%
Bitterness: 49.3 IBU 25.00 - 50.00

Discussion

Kriegster

This is gonna be smokey.

2013-10-31 12:24am

Be careful with smoked grains. A little goes a long way. I use 1/2-1 lb in a 10 gallon batch for a subtle smoke flavor. Can just imaging how overpowering 1.25 lbs for a 2.5g batch is gonna be. If too much it makes a good BBQ brine base.

1HoppyDad

Bottling day

2013-11-20 10:30pm

After tasting this smoked up version of a Robust Porter, I was happy to find out that I created exactly what I was shooting for. The color and flavors were spot on with a hint of smokiness in the finish. I used Weyermann's smoked malt. Not at all harsh like a peated malt would be. Should be twice as good carbonated.

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