108- The North's Smoked Porter

All Grain Recipe

Submitted By: peas_and_corn (Shared)
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Brewer: Mark Zgarrick
Batch Size: 13.21 gal	Style: Robust Porter (12B)
Boil Size: 18.01 gal	Style Guide: BJCP 2008
Color: 31.7 SRM	Equipment: Equipment 2
Bitterness: 38.1 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.3° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 6.6%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
22 lbs 0.74 oz	Pale Malt (Barrett Burston) (2.0 SRM)	Grain	1
4 lbs 6.55 oz	Smoked Malt (Weyermann) (2.0 SRM)	Grain	2
1 lbs 8.69 oz	Chocolate Wheat (Weyermann) (415.0 SRM)	Grain	3
1 lbs 1.64 oz	Carafa II (Weyermann) (415.0 SRM)	Grain	4
1 lbs 1.64 oz	Special Roast (Briess) (50.0 SRM)	Grain	5
10.58 oz	Caraamber (Weyermann) (36.0 SRM)	Grain	6
2.83 oz	Centennial [9.4%] - Boil 60 min	Hops	7
2.64 items	Whirlfloc Tablet (Boil 5 min)	Misc	8
1.76 oz	Williamette [5.4%] - Boil 5 min	Hops	9
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	10

Taste Notes

Smooth, easy to drink, with some chock and light roast character (but not too much). Smooth mouthfeel. Overall really nice! Bitterness is present but doesn't overwhelm anything.

Notes

I've heavily modified the original recipe, so it's not that much like the original. I made it AG, added the special roast, removed the black patent and put in carafa 2. This is the first of my series of beers, "brewing across the seven kingdoms" where I dedicate a beer to each of the seven kingdoms in game of Thrones. I decided on a smoked porter because the books refer to beers served in the north as being (depending on when it's mentioned) dark or brown, and reasonably strong flavoured. Interestingly enough this one I feared was going to be killed by winter, as after pitching the temperature dropped quite a bit. However, it still fermented out as the yeast I used is pretty tolerant of cooler fermentation temperatures.

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