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Black Smoke Arkansas

Brewer: John Albert Email: -
Beer: Black Smoke Arkansas Style: Robust Porter
Type: All grain Size: 5.5 gallons
Color:
90 HCU (~33 SRM)
Bitterness: 27 IBU
OG: 1.057 FG: 1.014
Alcohol: 5.5% v/v (4.3% w/w)
Grain: 6 lb. British pale
2 lb. Smoked
6 oz. British brown
1 lb. American crystal 20L
5 oz. British chocolate
5 oz. British black patent
1 lb. TF&S British crystal 55-65L
Mash: 76% efficiency
90 minutes @ 155°F.

Mash-in to conversion: Add 11 quarts of 170°F water to the 11 lbs of grain to achieve a conversion temperature of 155°F.

Rest at 155°F for 90 minutes.

Add 6 quarts of boiling water to achieve a mash-out temperature of 168°F.

Vorlauf, and then lauter with enough 170°F water to obtain 6.5 gallons of wort.
Boil: 60 minutes SG 1.045 7 gallons
2.5 oz. Dark (blackstrap) Molasses
Hops: 1 oz. US Kent Goldings (4.9% AA, 60 min.)
.5 oz. Pacifica Jade (13.7% AA, 10 min.)
Yeast: Wyeast #1028 London Ale
Log: Ferment at 70°F to completion.
Carbonation: Force-carbonate to 3 volumes of CO2.

Recipe posted 09/11/11.