Iron Orr Brewery Smoked Porter

**Dude** · 07-20-2007, 04:37 AM

Recipe Type: All Grain
Yeast: Wyeast 1007
Yeast Starter: YES
Batch Size (Gallons): 5.5
Original Gravity: 1.063
Final Gravity: 1.014
IBU: 45
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 10

IOB Smoked Porter

12-B Robust Porter

Size: 5.5 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 210.09 per 12.0 fl oz
Original Gravity: 1.063 (1.048 - 1.065)
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Terminal Gravity: 1.016 (1.012 - 1.016)
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Color: 31.3 (22.0 - 35.0)
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Alcohol: 6.21% (4.8% - 6.0%)
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Bitterness: 45.28 (25.0 - 50.0)
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Ingredients:
8.0 lbs Home Smoked 2-row
2.0 lbs Home Smoked Munich Malt
1.0 lbs Chocolate Malt
0.5 lbs Chocolate Wheat Malt
0.5 lbs Crystal Malt 60°L
0.5 lbs Crystal Malt 120°L
.75 oz Chinook (13.0%) - added during boil, boiled 60.0 min
1.0 oz Willamette (5.0%) - added during boil, boiled 20.0 min
0.75 oz Willamette (5.0%) - added during boil, boiled 5.0 min
1.0 ea WYeast 1007 German Ale
Schedule:
Mash @ 156° FOR 60-90 minutes
Notes:
Also brewed this with WLP010 (10th anniversary Ale yeast), preferred the maltier german yeast.

**Brewtopia** · 07-20-2007, 05:26 AM

What kind of wood are you smoking over Dude?

**Dude** · 07-21-2007, 02:55 AM

Alder, mostly. I may throw a few big chunks of hickory in as well, but I don't want that to take over.

strahmhv · 07-25-2008, 03:52 PM

My friends and I go camping every year for dove season, and this seems like a great campfire beer so i'll give it a go. What's the fermenation temp?

**Yuri_Rage** · 07-25-2008, 04:01 PM

Since Dude doesn't make regular appearances around here any more, I'll venture a guess. Try fermenting around 60-65°F.

McKBrew · 07-25-2008, 04:03 PM

For that particular yeast. You could substitute any regular ale yeast or even Nottingham dry for this recipe. Fermenting in the mid-60's is optimum for most of these yeasts.

**the_bird** · 07-25-2008, 04:03 PM

Mid-60s is a pretty good fermentation temp for pretty much any ale. I'm working out a recipe today for a smoked porter, and I'm really concerned about keeping temps at the low end of the yeast's range, since fruity esters don't seem like they'd be terribly complementary to the smoke.

strahmhv · 09-04-2008, 04:19 AM

It turned out great. Thank you for posting the recipe.

I did change the smoke wood to mesquite though, and the flavor came out pretty heavy. I'd recommend smoking a little less if using a strong wood like mesquite.