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Hearty Smoked Porter
| Brewer: | Cruzreal | Email: | cruzreal1@yahoo.com | |||||
| Beer: | Hearty Smoked Porter | Style: | Robust Porter | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 34 IBU | |||||
| OG: | 1.071 | FG: | 1.008 | |||||
| Alcohol: | 8.2% v/v (6.4% w/w) | |||||||
| Water: | Topeka tap water added 2 tsp gypsom at heat up for mash | |||||||
| Grain: | 4.25 lb. American 2-row 1.05 lb. Belgian CaraMunich 1.05 lb. American chocolate 1.05 lb. American black patent 0.52 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 80% efficiency | |||||||
| Mashed at 150°for 60 minutes. Conversion complete at 45 minutes. Sparged at 170° total 4.5 gal. |
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| Boil: | 75 minutes | SG 1.087 | 4.5 gallons | |||||
| 3.0 lb. Light dry malt extract 1.15 lb. Molasses |
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| 1 tsp Irish Moss at 40 min. 1 Whirlfloc tablet at 60 min. | ||||||||
| Hops: | 1.0 oz. Kent Goldings (5.4% AA, 60 min.) 0.39 oz. Mt. Hood (5.0% AA, 60 min.) 2.0 oz. Hallertauer (5.0% AA, 30 min.) 1.0 oz. Mt. Hood (aroma) |
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| Yeast: | Wyeast 1388 Belgian strong activated for 60 hrs Danstar Nottingham 11 Gm rehydrated @ 100°. |
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| Log: | No grain catagory for the Weyermann smoked 2 row malt, included this along with the American 2-row 4.25 lbs. Ferment at 72°for 7 days, transfer to secondary for 14 days. Dry hop in secondary 1 oz Mt Hood 5.0 | |||||||
| Carbonation: | prime with 3 oz corn sugar, 1 oz cane sugar, 1 oz honey | |||||||
| Tasting: | Would reduce chocolate and black patent grain by 50%. Will take first taste after 7 days in bottle. | |||||||
Recipe posted 04/24/04.
