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Smoke on the River Porter
Other Smoked Beer • All Grain • 5.5 gal
First try at a smoke beer
March 23, 2009 pm 02:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .75 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .75 oz
Perle - 6.0 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .75 oz
Willamette - 5.4 AA% whole; 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
- 1 tsp
Yeast Nutrient @ 10 min - (omitted from calculations)
Yeast Nutrient @ 10 min
- 1 tsp
Irish Moss @ 10 min - (omitted from calculations)
Irish Moss @ 10 min
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
inspired by Biermuncher from Homebrewtalk.com First "American Munich" is Weyermann Smoked Malt (beechwood) since Beertools does not have an entry for that. Mash at 156* for 60 min. Cool the whole pot by recirculation to 140 then into the carboy. Use Nottingham yeast cake to pitch Dark Lord clone on to. Ferment for 3 weeks, crash and keg.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: B - Other Smoked Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 26.7 SRM | 1 - 50 | |
| Alcohol: | 5.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 33.8 IBU | 0 - 100 | |
Discussion
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