Alaskan Smoked Porter clone
(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.017
IBU = 45 SRM = 46 ABV = 6.4
Dark, robust and smoky when young. Turns into a porter with sherry, Madeira and raisin notes as it ages. Chewy malt, chocolate with a smoky oily finish. This is how a smoked porter should taste.
8.75 lbs. (4.0 kg) American pale malt (2-row)
4.0 lbs. (1.8 kg) American Munich malt (2-row)
1.25 lbs. (0.57 kg) American chocolate malt
0.5 lbs. (0.23 kg) American black patent malt
11 AAU Chinook hops (60 min) (1.1 oz./31 g of 10% alpha acids)
1.0 oz. (28 g) Willamette hops (10 min)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) yeast (2 qt./2 L yeast starter)
Step by Step
Smoke entire grain bill over alder wood. (As an alternative, you can substitute Weyermann rauchmalz for the pale and Munich malt.) Mash at 153 °F (67°C) in 18 qts. (17 L) of brewing liquor for 60 minutes. Boil wort for 60 minutes. Ferment at 66 °F (19 °C).