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Old 02-26-2008, 02:12 PM   #1
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Default Moss Hollow Smoked Porter [Final Build]

Moss Hollow Smoked Porter

A ProMash Recipe Report

BJCP Style and Style Guidelines

12-B  Porter, Robust Porter

Min OG:  1.048   Max OG:  1.065
Min IBU:    25   Max IBU:    60
Min Clr:    22   Max Clr:    42  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       13.00
Anticipated OG:          1.062    Plato:             15.19
Anticipated SRM:          41.7
Anticipated IBU:          50.2
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.053    SG          13.01  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %


   %     Amount     Name                          Origin        Potential SRM
 76.9    10.00 lbs. Munich Malt(light)            America        1.033     10
  5.8     0.75 lbs. Chocolate Malt                America        1.029    350
  3.8     0.50 lbs. Black Patent Malt             America        1.028    525
  3.8     0.50 lbs. Crystal 40L                   America        1.034     40
  3.8     0.50 lbs. Special B Malt                Belgian        1.030    120
  3.8     0.50 lbs. Sucanat                       Generic        1.046      1
  1.9     0.25 lbs. Scottish Peated Malt          Scotland       1.038      5

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  1.00 oz.    Galena                            Whole   13.00  37.5  First WH
  1.00 oz.    Northern Brewer                   Whole    6.50  10.3  15 min.
  0.50 oz.    Northdown                         Pellet   6.50   2.3  5 min.


  Amount      Name                           Type      Time
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


DCL Yeast US-06 Safeale American Ale Yeast

Mash Schedule

Mash Type: Single Step

Grain Lbs:   12.50
Water Qts:   10.94 - Before Additional Infusions
Water Gal:    2.73 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.88 - Before Additional Infusions

Saccharification Rest Temp : 153  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                167  Time:  10

Total Mash Volume Gal: 3.74 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
I force carbed this and finally got it on tap at 10psi last night. From the very first pint, I knew that this was an instant classic. Between the higher mash temps and the Munich base, it finished nice and malty, almost chewy, which it really needs to balance the roasty, smoky character. The higher IBU really works, too---again, it helps to balance the peaty smoke. Now I'm scared---it's on tap, and I can't get enough of it. My poor liver. I also bottled 3 12oz'ers before racking it to the keg, because my volumes were a bit high (it was like 1" from the lip of a 5 gallon carboy!), so maybe someone gets on in a beerswap.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 02-21-2014, 10:35 AM   #2
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Going to try this oen tonight as well!

What do you think of doubling the peated malts to 0.5lbs? Im an Islay Whisky drinker and think Id like the smokier taste. Really I guess I should make two batches and see what the difference is.

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