Vermont Pub and Brewery’s Smoked Porter clone

Vermont Pub and Brewery: Vermont Smoked Porter

(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.016
IBU = 47 SRM = 33 ABV = 5.7%

Vermont Pub & Brewery smokes their own malts over apple, maple, and hickory woodchips to recreate this 17^th century style robust ale. You can smoke your own malts, or buy rauchmalt as an alternative.

Ingredients
8 lb. 14 oz. (4 kg) 2-row pale malt
2 lbs. (0.91 kg) smoked malt
0.5 lb. (0.23 kg) black patent malt
0.5 lb. (0.23 kg) chocolate malt
12 AAU Chinook hops (65 min.) (1 oz./28 g at 12% alpha acids)
3 AAU Golding hops (5 min.) (0.75 oz./21 g at 4% alpha acids)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast (1.5 qt./~1.5 L yeast starter)
3/4 cup (150 g) dextrose (if priming)

Step by Step
Mash the grains at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 65 °F (18 °C). After fermentation is complete, rack to secondary and condition three weeks at 55 °F (13 °C). Bottle or keg and condition for another three weeks at 45 °F (7 °C).

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 2 lbs. (0.9 kg) and add 1.25 lbs. (0.56 kg) light dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract. Heat 2 gallons (7.6 L) water to 163 °F (73 °C). Crush grains, mix into liquor and hold 75 minutes at 152 °F (67 °C). Sparge grains with 1.5 gallons (5.7 L) at 168 °F (76 ºC). Add the dried malt extract, mix well. Raise to boiling, add hops as indicated and liquid malt extract with 15 minutes left in boil. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.