Rat Rod: Smoked-Chocolate Porter
All Grain Recipe
Submitted By: SaintSasquatch (Shared)
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Brewer: Michael Mickley | |
Batch Size: 10.00 gal | Style: American Porter (20A) |
Boil Size: 12.57 gal | Style Guide: BJCP 2015 |
Color: 41.3 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 37.0 IBUs | Boil Time: 60 min |
Est OG: 1.069 (16.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Single Stage |
ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
17 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
2 lbs |
Brown Malt (65.0 SRM) |
Grain |
2 |
2 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
1 lbs 4.00 oz |
Cherry Smoked Pale Malt, Maris Otter (3.0 SRM) |
Grain |
4 |
1 lbs |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
5 |
1 lbs |
Munich 20L (Briess) (20.0 SRM) |
Grain |
6 |
1 lbs |
Special Roast (50.0 SRM) |
Grain |
7 |
8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
8 |
8.00 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
9 |
2.00 oz |
Challenger [8.3%] - Boil 60 min |
Hops |
10 |
2.00 oz |
Goldings, East Kent [5.7%] - Boil 20 min |
Hops |
11 |
4.00 oz |
Cocao Nibs (Boil 5 min) |
Misc |
12 |
1.0 pkgs |
West Yorkshire Ale (Wyeast Labs #1469) |
Yeast |
13 |
4.00 oz |
Cocao Nibs (Secondary 5 min) |
Misc |
14 |
Notes
Split Batch
- 5gals: no adjuncts
- pitched yeast at over 100f due to therm malfunction. cooled in fridge overnight(sat), removed it, saw no activity sun or mon so I pitched another packet it monday night. Fermentation was active tues morn
- 5gals: cherry smoked malt, lactose & cocao nibs
• Pulled a gallon of wort and steeped in 20oz of cherry-smoked malt & 8oz of lactose for 35mins, then added the cocao nibs for 5mins
• Poured that into the remaing wort
Mash: 152-153f
Sparge: 10:45-12:15
Pre-Boil Gravity: 1.058 @ 12galsThis Recipe Has Not Been Rated