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Old 01-30-2013, 02:34 AM   #1
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Default All-Grain - Fireside Porter

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 3.5
Original Gravity: 1.060
Final Gravity: 1014
IBU: 50
Boiling Time (Minutes): 70
Color: 30 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 63°F
Secondary Fermentation (# of Days & Temp): 14 days @ 68°F
Tasting Notes: compared to Alaskan\'s Smoked Porter!

** note this if for an unconventional 3.5 gallon batch size **

OG: ~1.060
FG: ~1.014
IBUs: ~50

Grist
4 lbs 8.0 oz Pale Malt - 57.62 %
1 lbs 8.0 oz Smoked Malt (Rauchmalt - Weyermann) - 19.21 %
1 lbs Munich I - 12.80 %
8.0 oz Chocolate Wheat - 6.40 %
4.0 oz Honey Malt - 3.20 %
1.0 oz Black Malt - 0.77 %

Hops
5 g Columbus [14.50 %] (60 min)
14 g Columbus [14.50 %] (30 min)
14 g Williamette [4.80 %] (15 min)
14 g Williamette [4.80 %] (1 min)

Misc
0.5 oz Oak Cubes, Hungarian, Med Toast (in primary)

Yeast
SafAle (Fermentis US-05)

Mash Schedule
Single Infusion, 152°F, Batch Sparge
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Old 07-30-2013, 07:42 PM   #2
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How has this turned out?

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Old 07-31-2013, 11:33 PM   #3
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Originally Posted by johnpcook1
How has this turned out?
I loved this beer. Honestly I could find nothing wrong with it and wouldn't change a thing. At this risk of sounding immodest, it also got rave reviews from a smoked porter aficionado at my LHBS - he made a direct comparison to Alaskan Brewing Company's Smoked Porter.

I should make this again soon
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Old 08-01-2013, 12:43 AM   #4
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I am finishing up a batch of Loon Lake Smoke porter which is very heavy on smoke and I was looking for a recipe that is smoky, but not as much, and I want to add bacon too it. This may be the perfect recipe for that

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Old 10-17-2013, 08:03 PM   #5
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Thanks for the recipe OP, I also like the batch size. I'll put this on the list, hopefully sooner rather than later!

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Old 10-18-2013, 12:55 AM   #6
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Quote:
Originally Posted by johnpcook1 View Post
I am finishing up a batch of Loon Lake Smoke porter which is very heavy on smoke and I was looking for a recipe that is smoky, but not as much, and I want to add bacon too it. This may be the perfect recipe for that
Did you try it? I'd love to know how using bacon turned out!

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Thanks for the recipe OP, I also like the batch size. I'll put this on the list, hopefully sooner rather than later!
I think I've decided to brew this up next - will make for a wonderful winter beer. Let me know how yours turns out if/when you decide to brew it.
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Old 10-18-2013, 07:34 PM   #7
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Question on the oak cubes. Having never used them, should I soak them for a few days in vodka? I see me brewing this no later than mid-November. I totally agree about this as a winter beer. Kicking back by an outdoor fire with a brew like this - sounds pretty heavenly.

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Old 10-19-2013, 04:52 PM   #8
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Question on the oak cubes. Having never used them, should I soak them for a few days in vodka? I see me brewing this no later than mid-November. I totally agree about this as a winter beer. Kicking back by an outdoor fire with a brew like this - sounds pretty heavenly.
Here's what I did with the oak - put the cubes in a glass jar, just cover with water, put in the microwave and give it a whirl for a minute...then another minute....(just make sure that it has boiled during that time - if not, go another minute or two)...carefully take the jar out (it will be hot) and decant the now brown water and dump the cubes into the fermenter.

This is a technique I learned from one of the Brewing Network podcasts with oak (and wine yeast) expert Shea Comfort. That's also where I learned about using the oak in the primary - the idea is that it doesn't lend too much oak flavor, but the tannins add to the mouthfeel.
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Old 11-05-2013, 01:26 PM   #9
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Order placed through Morebeer, will be brewing in latter part of November

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Old 11-06-2013, 12:31 PM   #10
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Order placed through Morebeer, will be brewing in latter part of November
Excellent! Let me know how it turns out. I think this is going to be my next brew as well.
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