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Smokey Mountain Rain 3
Robust Porter • Extract • 26 gal
This is the 3rd edition of my smoked porter. Very tasty! Interestingly enough, of the 5 different kinds of yeast I used, the California Common yeast is my favorite so far. By Christmas, these should be even better. All could use a little more smoke. Should be a winner at competition.
October 7, 2004 pm 03:32pm
0.0/5.0 0 ratings
Ingredients (Extract, 26 gal)
- 3.50 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 3.50 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 3.50 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.50 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 5.00 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 0.5 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 30 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 oz
Chinook - 12.3 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Willamette - 4.9 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 3.50 oz
Willamette - 4.9 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
- 2.0 oz
Willamette - 4.9 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
- 3 tbsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
cold steep grains 24 hrs, full in-line airation, a variation of a previous recipe that turned out well. increasing batch size. will also be using 2nd generation 1056, wlp001, & some 3rd generation wlp810 as an experiment to make a CA Lager/Porter. should provide a clean malty smoked flavor. Result are in. This is a very good beer!. Needs a little more smoke, but it is very subtle, which is the way it's supposed to be. Good thing I've got 5 kegs of it now!
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 28.5 SRM | 22 - 35 | |
| Alcohol: | 5.7% ABV | 4.8% - 6.5% | |
| Bitterness: | 33.7 IBU | 25 - 50 | |
Discussion
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