Three Quarter Smoked Porter
All Grain Recipe
Submitted By: Tdiddydids (Shared)
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Brewer: Tdiddydids | |
Batch Size: 2.91 gal | Style: English Porter (13C) |
Boil Size: 3.53 gal | Style Guide: BJCP 2015 |
Color: 26.2 SRM | Equipment: BIAB 11L |
Bitterness: 25.4 IBUs | Boil 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 waterThis Recipe Has Not Been Rated