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Smoke On The Porter
Robust Porter • Partial Mash • 2.5 gal
Try this smoked up version of a robust porter while sitting by the fireplace Christmas Eve. Cheers!
October 30, 2013 pm 08:36pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 2.5 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 | 4.8% - 6.5% | |
| Bitterness: | 49.3 IBU | 25 - 50 | |
Discussion
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.
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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