RecipeDB - Alaskan Smoked Porter

[Weizguy]

Alaskan Smoked Porter - BYO magazine DEC 2007

Ale - Robust Porter
All Grain

Brewer's Notes

Smoke entire grain bill over alder wood (like they do in Alaska).
Alternative: - Substitute Weyermann Rauchmalz for pale and Munich malts.
Mash at 67°C in 17 litres of liquor for 60 min. Boil wort for 60 min. Ferment at 19°C

Malt & Fermentables

%	KG	Fermentable
	4 kg	BB Pale Malt
	1.8 kg	Weyermann Munich I
	0.57 kg	TF Chocolate Malt
	0.23 kg	TF Black Malt

Hops

Time	Grams	Variety	Form	AA
	31 g	Chinook (Pellet, 13.0AA%, 60mins)
	28 g	Williamette (Pellet, 5.5AA%, 10mins)

Yeast

2000 ml

Wyeast Labs 1272 - American Ale II

19L Batch Size

Brew Details

• Original Gravity 1.07 (calc)
• Final Gravity 1.018 (calc)
• Bitterness 53.8 IBU
• Efficiency 65%
• Alcohol 6.78%
• Colour 109 EBC
• Batch Size 19L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[crundle]

Hey Les,

Were you happy with the results? How would you rate the smokiness of the result, since there can be a lot of variation when smoking your own grain?

I am keen to give a smoked porter a try, and have thought about smoking my own grain after listening to a few podcasts on the process.

Any chance you might be able to elaborate on how you went about smoking the grain (amounts, how long, temps for example)?

Have you just brewed it, or has it had a chance to age a little yet?

Sorry for the thousand questions, but the recipe looks nice, and this is definitely on my to-brew list!

cheers,

Crundle