Smoked Porter

Smoked Porter

(5 gallons/19 L, all-grain)
OG = 1.065   FG = 1.016
IBU = 31   SRM = 39  ABV = 6.5%

Ingredients
7.7 lbs. (3.5 kg) American 2-row (2 °L)
2.6 lbs. (1.2 kg) beech smoked malt (8 °L)
14.1 oz. (0.4 kg) Munich malt (8 °L)
14.1 oz. (0.4 kg) crystal malt (40 °L)
14.1 oz. (0.4 kg) crystal malt (75 °L)
10.6 oz. (0.3 kg) chocolate malt (350 °L)
7 oz. (0.2 kg) black patent malt (525 °L)
5 AAU Kent Goldings hops (60 min.) (1 oz./28 g at 5% alpha acids)
2.5 AAU Willamette hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
2.5 AAU Willamette hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
0.25 oz. (7 g) Kent Goldings hops (0 min.)
0.25 oz. (7 g) Willamette hops (0 min.)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
Priming sugar (if bottling)

Step by Step
My current base malt is Great Western Pale Ale malt, but other malts of a similar nature should work well. I like Weyermann smoked malt. We use Best Malz Munich. I prefer British crystal malts as they have a huge caramel flavor and the same goes for black and chocolate malt. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Willamette Valley, or Hopsteiner depending on the variety.

Mill the grains and dough-in targeting a mash of around 1.5 quarts (1.4 L) of water to 1 pound (0.45 kg) of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or, with a recirculating mash system, raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.050.

The total wort boil time is 90 minutes. During boil, add hops and other additions at times indicated. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

 

Smoked Porter

(5 gallons/19 L, extract with grains and partial mash)
OG = 1.065   FG = 1.016
IBU = 31   SRM = 39   ABV = 6.5%

Ingredients
4.9 lbs. (2.2 kg) pale liquid malt extract
2.6 lbs. (1.2 kg) beech smoked malt (8 °L)
14.1 oz. (0.4 kg) Munich malt (8 °L)
14.1 oz. (0.4 kg) crystal malt (40 °L)
14.1 oz. (0.4 kg) crystal malt (75 °L)
10.6 oz. (0.3 kg) chocolate malt (350 °L)
7 oz. (0.2 kg) black patent malt (525 °L)
5 AAU Kent Goldings hops (60 min.) (1 oz./28 g at 5% alpha acids)
2.5 AAU Willamette hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
2.5 AAU Willamette hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
0.25 oz. (7 g) Kent Goldings hops (0 min.)
0.25 oz. (7 g) Willamette hops (0 min.)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
Priming sugar (if bottling)

Step by Step

For most extract beers I use an ultra-light extract made by Alexander’s (California Concentrate Company), but any fresh, high-quality light-color extract will work well. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dry malt extract (DME) instead. I like Weyermann smoked malt and we use Best Malz Munich. Ideally, both of these should be converted in a partial mash. Weyermann smoked malt extract would be a good substitute for the smoked and Munich malts.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1.5 gallons (~6 liters) of water at 165 °F (74 °C). The idea is that your temperature, once you add the grain, will drop back to an ideal temperature for the malt conversion and will convert some of the starch from the Munich and smoked malt. After 30 to 60 minutes, lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bag to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bag. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and the gravity is 1.055. Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling and the other hop and fining additions at the times indicated. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.