Peat-Smoked Earl Grey Porter

All Grain Recipe

Submitted By: BigHornBrewery (Shared)
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Brewer: Michael
Batch Size: 11.50 gal	Style: Robust Porter (12B)
Boil Size: 15.00 gal	Style Guide: BJCP 2008
Color: 35.6 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 42.8 IBUs	Boil 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

Ingredients
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 items	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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