Peat-Smoked Earl Grey Porter

All Grain Recipe

Submitted By: BigHornBrewery (Shared)
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Brewer: Michael
Batch Size: 11.50 galStyle: Robust Porter (12B)
Boil Size: 15.00 galStyle Guide: BJCP 2008
Color: 35.6 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 42.8 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Amount Name Type #
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Biscuit Malt (23.0 SRM) Grain 2
2 lbs Black (Patent) Malt (500.0 SRM) Grain 3
2 lbs Brown Malt (65.0 SRM) Grain 4
2 lbs Wheat Malt, Dark (9.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
8.00 oz Peat Smoked Malt (2.8 SRM) Grain 7
1.50 oz Cluster [7.0%] - Boil 60 min Hops 8
2.00 oz Cluster [7.0%] - Boil 40 min Hops 9
2.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz Willamette [5.5%] - Boil 10 min Hops 11
2.00 oz Willamette [5.5%] - Boil 5 min Hops 12
1.0 pkgs California Ale (White Labs #WLP001) Yeast 13
2.00 oz White Earl Grey Tea (Secondary 7 days) Misc 14

Taste Notes

This is a great porter. The first time I made it it was too smokey. I toned down the smoked malt in this version. I used white organic tea (good tea, not the crap in the little bags). White tea is less bitter than black so I think white workes better. The Earl Gray comes thru nicely. I enjoy the Peat smoke but i'm sure it could be substituted for another smoked malt. This is a porter, not a smoked beer, so take it easy on the smoked malt. Mouth feel is really good, light enough to make you want another.

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