The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Smoked Imperial Porter 2

Brewer: Jim Mechtly Email: -
Beer: Smoked Imperial Porter 2 Style: Robust Porter
Type: Extract w/grain Size: 5.25 gallons
Color:
139 HCU (~44 SRM)
Bitterness: 30 IBU
OG: 1.096 FG: 1.022
Alcohol: 9.5% v/v (7.5% w/w)
Water: Spring water or 1 TBSP Gypsum.
Grain: 0.67 lb. Belgian aromatic
0.5 lb. Belgian biscuit
1.5 lb. Smoked Malt (Bamberg/Weyermann)
0.75 lb. Crystal 40L
0.5 lb. Belgian chocolate
0.33 lb. Roasted barley
0.5 lb. American crystal 60L
Steep: Steep grains at 154° for 90 minutes. Place pot in oven at 165° and stir every 20 - 30 min.
Boil: 60 minutes SG 1.144 3.5 gallons
5 lb. Amber malt extract
4 lb. Amber dry malt extract
1 lb. Wheat extract
Irish Moss added during final 10 minutes boil.
Hops: 1.0 oz. Target (11% AA, 60 min.)
1.0 oz. N. Brewer (6.5% AA, 45 min.)
0.5 oz. Fuggles (4.75% AA, 30 min.)
1.0 oz. Fuggles (4.75% AA, 15 min.)
0.5 oz. Fuggles (aroma)
Yeast: English Ale yeast or White Labs English Ale Yeast.
Log: Ferment at 70°
Carbonation: 3/4 cup corn sugar

Recipe posted 01/14/08.