smoked porter version 1.0
This is the second recipe that I have designed. The first is in secondary and so far, so good. I'm brewing this on National Home Brew Day as part of a group brew. This is my first attempt at a partial mash. It is my understanding that I can get conversion on the smoked malt if I steep all the grains in 9 qts of water at 150-155 for an hour. I than planning on sparging with two cups of water at 160. Not sure if this is right. Also, I have never used Special B and was wondering if 1/2 an ounce is too much. I've heard it is powerful stuff, but at 4.44 percent of the grain bill can it overpower the other flavors? I plan on fermenting this in primary for a week, secondary for two weeks and bottle condition until fall. Any and all feedback is much appreciated.
Type: partial mash
Batch Size: 5.00 gal
Boil Size: 7.00 gal
Boil Time: 60 min Equipment: Brew Pot (8 Gallon)
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.87 %
Bitterness: 28.6 IBU
Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 26.67 %
4.00 lb Pale Liquid Extract (8.0 SRM) Extract 35.56 %
2.00 lb Smoked Malt (9.0 SRM) Grain 17.78 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.44 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.44 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.44 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
0.25 lb Chocolate Malt (250.0 SRM) Grain 2.22 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.22 %
1.00 oz Cluster [7.90 %] (60 min) Hops 28.6 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
I did a Smoked Porter PM with a very similar recipe. I used about 10% smoked malt which gave it a really nice smokey flavor without dominating. 18% smoked will punch up the smokey flavor, but it's really your preference. I noticed that the smoke mellows out with time.
Regarding the mash, I just mashed the smoked malt with the specialty grains (no 2 row) and it converted fine. I mashed at 154 and got a little more body than I wanted. The next time I will mash around 152. If you follow the 1.5 qts/lb guideline, you should use around 6 qts of water in your mash. I am just starting out with PM and use a 2 pot on the stove method. I sparged with 2 gallons of water at 168. Not sure about how you would sparge with 2 cups of water?
I can't be of any help with the Special B as I have never used it.
I'm not really an expert on this, but the 2 gallon sparge works for me as I do partial boils so I end up with about 3 gallons in the boil.
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