Holy Smokes Porter

**Craigvu** · 10-28-2010, 02:56 AM

Recipe Type: All Grain
Category: Robust Porter
Yeast: S-05
Yeast Starter: Nah
Batch Size (Gallons): 5.5
Original Gravity: 1.068
Final Gravity: 1.015
IBU: 33.0
Boiling Time (Minutes): 60
Color: 27.2 SRM
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7 days carbing in keg
Tasting Notes: After the 7 days of carbing and cooling this is one fantastic brew. 21 days kettle/glass is not bad for a beer like this.

Had some friends over that usually go for the Pale Ale types, and they put a serious hurt in my keg. Good excuse to rebrew...I wouldn't change a thing about this recipe.

Fermentables

8 lbs Marris Otter (61.5%)
3 lbs Cherry Wood Smoked Malt (23.1%)
.75 lb Caramel 60L (5.8%)
.5 lb Chocolate Malt (3.8%)
.25 lb Black Patent (1.9%)
.5 lb White Sugar 15 mins before flameout for added ABV

Hops
0.5 oz Summit 60 mins
1.0 oz Liberty 15 mins

Yeast
S-05

**Soperbrew** · 10-28-2010, 03:04 AM

This looks yummy. How many times have you brewed this? and what exactly are you going for with the sugar? Does it need the drying out or higher abv kick?

**Craigvu** · 10-28-2010, 04:09 AM

just brewed it once. with the sugar i was going just for an ABV kick. don't think i'd put it in next time so i could test out the original recipe...it was a last minute whim. i'm guessing it dried the taste out a bit too.

one thing i definitely want to try is the typical 8 oz of maltodextrin at 15 mins, just to see what it adds to it to mouthfeel.

the smoke flavor is definitely right on. it's more than a hint, but not like drinking a campfire.

**brianroberts** · 01-28-2011, 05:18 PM

Just brewed this today,but changed it up a bit.
Here's how I brewed this:
10 lbs 2 row
2 lbs smoked malt
.75 60 l carmel
.50 choc malt
.25 Blackprinz
mash at 154 degrees for 1 hour,
Fly sparge @ 170 degres
Than 1 hour boil
1 oz of northern brewer @ 60 min
1/2 oz of ekg for 10 minutes
plus 1 tsp of irish moss
.What do you think?....B....