Three Quarter Smoked Porter

All Grain Recipe

Submitted By: Tdiddydids (Shared)
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Brewer: Tdiddydids
Batch Size: 2.91 galStyle: English Porter (13C)
Boil Size: 3.53 galStyle Guide: BJCP 2015
Color: 26.2 SRMEquipment: BIAB 11L
Bitterness: 25.4 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 15.37 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
9.24 oz Smoked Malt (3.0 SRM) Grain 2
3.88 oz Black (Patent) Malt (643.1 SRM) Grain 3
2.82 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
2.82 oz Caramunich Malt (56.0 SRM) Grain 5
0.78 oz Willamette [4.3%] - Boil 60 min Hops 6
0.28 oz Willamette [4.3%] - Boil 10 min Hops 7
0.35 oz Willamette [4.3%] - Boil 0 min Hops 8
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

Taste Notes

Dark brown colour Light tan head, poor head retention Smoke & ester aromas Smoke taste Body is quite thin

Notes

Grain bill = 2.78kg Into fermenter = 11L Water retention estimate = 500mL per kg = 1.39L Boil off estimate = 2L per hour = 2L Therefore strike water = 14.39L Aim to mash at 65 deg Assume 2 degrees loss with adding grains in & 3 degrees loss over 1hr of mash Therefore strike temp = 70deg Kitchen temperature 22deg 12:40pm - turned element on 1:15pm - reached strike temp 70deg & doughed in. Kept kettle on element, wrapped in 2x towels + a jacket --> 68deg 1:30pm - 68deg. Took off element, took off insulation 1:45pm - 65deg. Put insulation back on 2:00pm - 65deg 2:15pm - 62deg 2:30pm - started boil. Volume = 16.2cm = 11.45L Pre-boil SG 1.046 Post-boil SG 1.058 Post-boil volume about 7L OG 1.050 after adding 1L water

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