Stone Brewing Co.’s Smoked Porter clone

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.018 IBU = 53 SRM = 36 ABV = 6.0%
This smoky porter brewed with peat-smoked malt features hints of chocolate and coffee.

Ingredients

11.5 lbs. (5.2 kg) 2-row pale malt
12 oz. (0.34 kg) crystal malt (75 °L)
1.25 lb. (0.57 kg) chocolate malt
1.0 oz. (28 g) lightly-peated malt
12.5 AAU Perle hops (90 mins) (1.8 oz./51 g of 7% alpha acids)
0.5 oz. (14 g) Mt. Hood hops (15 mins)
White Labs WLP002 (English Ale) yeast (1.5 qt./1.5 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step

Crush the grains and mash at 154 °F (68 °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 for 90 minutes, adding hops at times directed. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.

Stone Brewing Co.’s Smoked Porter clone

(5 gallons/19 L,extract with grains)
OG = 1.064 FG = 1.018 IBU = 53 SRM = 36 ABV = 6.0%

Ingredients

3.0 lbs. (1.4 kg) light dried malt extract
4.25 lbs. (1.9 kg) light liquid malt extract (late addition)
12 oz. (0.34 kg kg) crystal malt (75 °L)
1.25 lb. (0.57 kg) chocolate malt
1.0 oz. (28 g) lightly-peated malt
13.5 AAU Perle hops (60 mins) (1.9 oz./55 g of 7% alpha acids)
0.5 oz. (14 g) Mt. Hood hops (15 mins)
White Labs WLP002 (English Ale) yeast (1.5 qt./1.5 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step

Steep the crushed grains in 3 qts. (3 L) of water at 154 ºF (68 ºC) for 45 minutes. Remove grains from wort, add water to make 3.5 gallons (13 L) of wort, add dried malt extract and bring to a boil,. Boil for 60 minutes, adding hops at the times indicated in the recipe list. Cool the wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate and pitch yeast. Ferment at 68 ºF (20 ºC).