Alaskan Brewing Co.’s Smoked Porter clone

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.015 IBU = 45 SRM = 58 ABV = 6.5%
Dark, robust, and smoky when young, this porter develops notes of sherry, Madeira, and raisin as it ages. It has a chewy malt character and is chocolaty with a smoky, oily finish.

Ingredients

8.25 lb. (3.74 kg) 2-row pale malt
4 lb. (1.81 kg) Munich malt
12 oz. (0.34 kg) crystal malt (45°L)
11 oz. (0.31 kg) chocolate malt
7 oz. (0.20 kg) black patent malt
10.75 AAU Chinook hops (60 mins) (0.90 oz./25 g of 12% alpha acids)
3.75 AAU Willamette hops (15 mins) (0.75 oz./21 g of 5% alpha acids)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) yeast
3/4 cup (150 g) dextrose (for priming)

Step by Step

Before brew day, smoke 1 pound (0.45 kg) of the Munich malt with alder wood. (Alaskan Brewing Company actually has its grains smoked at Taku Smokeries, a local Juneau smokehouse.) On brew day, mash the grains at 154°F (68°C). Mash out, vorlauf, and then sparge at 170°F (77°C). Boil for 90 minutes, adding the hops at the times indicated in the ingredients list. Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached.

EXTRACT WITH GRAINS OPTION: Replace the 2-row pale and Munich malts with 2.25 pounds (1.0 kg) dried malt extract, 4.75 pounds (1.25 kg) liquid malt extract, and 1.25 pounds (0.56 kg) Munich malt. Smoke 1 pound (0.45 kg) of the Munich malt. Heat 4.7 quarts (4.4 L) water to 165°F (74°C). Steep the crushed grains at 154°F (68°C) for 45 minutes. Rinse with 3.5 quarts (3.3 L) of water at 170°F (77°C). Add the dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding the hops at the times indicated in the ingredients list and liquid malt extract with 15 minutes remaining. Cool the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.