Briess Recipe Database

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Malt: Flaked Wheat

• 

  Smoked Porter

  
  

  Rich and complex with a subtle smoke character, this strong porter will age well for years. A great pair for cheese, game and other rich foods.

  
  

  Type: Ale

  Style: Smoked Ale

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  3.3 lbs	CBW® Golden Light LME		Extract, LME
  2.5 lbs	Smoked Malt, Cherry Wood		Kilned, Smoked
  8 oz	Caramel Malt 80L		Caramel, Crystal
  8 oz	Dark Chocolate Malt		Roasted, Chocolate
  4 oz	Carapils® Malt		Dextrine
  1 tsp	Irish Moss	Boil 15 minutes
  1.5 oz	Mt. Hood Hops (6% AA)	Boil 60 minutes
  0.5 oz	Mt. Hood Hops (6% AA)	Boil 15 minutes
  0.5 oz	Mt. Hood Hops (6% AA)	Boil 1 minute
  2 vials	WLP039 Nottingham Ale Yeast

  
  

  Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add Irish Moss and finishing hops as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 10 days at 65ºF

  Secondary Fermentation: 4 days at 35ºF

  Fermentation Notes: Bottle condition and age for one month

  Original Gravity: 1.066

  Final Gravity: 1.017

  Alcohol by Weight: 5.1%

  Alcohol by Volume: 6.4%

  IBU: 40

  Color: 50-60 SRM

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