# 19 Alaskan Smoked Porter (ASP) ALDER SMOKED PORTER
All Grain Recipe
Submitted By: stoutlord (Shared)
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Batch Size: 5.00 gal | Style: Other Smoked Beer (22B) |
Boil Size: 6.43 gal | Style Guide: BJCP 2008 |
Color: 41.4 SRM | Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal) |
Bitterness: 47.5 IBUs | Boil Time: 60 min |
Est OG: 1.081 (19.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.021 SG (5.4° P) | Fermentation: My Aging Profile |
ABV: 7.9% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
0.50 oz |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
8 lbs 12.00 oz |
Pale Malt (2 Row) US (1.8 SRM) |
Grain |
2 |
2 lbs |
MUNICH MALT II DARK (11.0 SRM) |
Grain |
3 |
2 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
4 |
1 lbs 4.00 oz |
Chocolate Malt (325.0 SRM) |
Grain |
5 |
8.00 oz |
Black (Patent) Malt (450.0 SRM) |
Grain |
6 |
8.00 oz |
Amber Dry Extract (20.0 SRM) |
Dry Extract |
7 |
1.10 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
8 |
1.00 oz |
Williamette [5.8%] - Boil 10 min |
Hops |
9 |
1.0 pkgs |
California Ale V (White Labs #WLP051) |
Yeast |
10 |
Notes
Smoke entire grain bill over alder wood.30 min. smoked in 3 batches. mash at 153* in 18 qrts. for 60 min. Second sparge at 168* water temp. 11 qrts. in. third sparge w/ 1 gal. at 168* collected 6.75 gals. Hard boil . boil wort for 60 min. ferment at 66* About 5.5 gals. after boil.
WYEAST 1272 OR WHITE LABS WLP051
Used a pinch of gypsum in water Fermenting in less than 12 hours.
Transfered to secondary on 1/9/10 Bottled on 1/17/10This Recipe Has Not Been Rated