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 17th 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.
