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
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add Irish Moss and finishing hops as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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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