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Recipe Notes : Mostly influenced by recipe from the Stone book, posted here: http://www.notsoprofessionalbeer.com/2011/09/stone-smoked-porter-homebrew-recipe.html Also used the BYO at input, but I thought they were using way too much chocolate malt. (Also the recipe on their webpage is wrong, this one is better: http://s15.postimg.org/vds53viqz/pg10.jpg (Also saved to evernote.) Goal : To clone Stone Smoked Porter Yeast Notes : I'm thinking about using the S-05 american ale yeast from my IPA (brewed on 1/9/16) if it's ready. Also thinking about splitting the yeast and doing 5 gallons with S-04 to compare. Brewday Notes : The plan is to do fly sparge. 1/15 : infusion target 154, mt to 162. I didn't record this well, but we hit a good bit below the target, closer to 149 and the lp tank froze up and it took a while, probably 15 mins to get to 154 Mill spacing = 39mils Fermentation Notes : The plan is to ferment fairly warm, closer to 68. I may pitch at 66 and raise it to 68 within a few hours. Pitched at 16.8 (62) at 3pm. Raised to 17.8 (64) at 9pm. Raised to 18.3 (65) at 2pm on next day (17th) Raised to 19 at 7pm on the 18th Raised to 19.8 on the 20th Took sample on 1/23 and got gravity reading of 1.018. Tasted pretty good, Roasty and a little bitter Post Fermentation Notes : 1/26 racked both carboys into kegs with terry. We tasted some (that technically froze in a 2 liter plastic bottle) that was quick carbed and it tasted great, perhaps having lost most of the perceived buttering I got last time. Rack went pretty smoothly. There was a noticeable but subtle hint of smoke, just about right in my opinion. 1/26 put kegs in kegerator at 41 and set to 9psi which is a bit above 2.1 volumes, which is at the middle of the range for porters but I raised it to account for the losses when bottling.