I'm prepping mentally for the deep dark days of Late January and February.
I'm thinking a nice, rich, smooth (Brown) Porter with some smoke undertones would be nice when the snow is flying and the garage door is frozen shut.
Ive had a hard time centering on a definitive, proven recipe so heres my stab. I dont want a liquid smoke beer. I want a good Porter with a hint of smoke for some complexity.
Im open to your thoughts and opinions:
Loon Lake Smoked Porter
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.050 SG
Estimated Color: 24.1 SRM
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 76.0 %
Boil Time: 60 Minutes
Ingredients:
------------
4.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
2.00 lb Beechwood Smoked Malt (9.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.50 lb Chocolate Malt (250.0 SRM)
0.25 lb Black (Patent) Malt (500.0 SRM)
0.50 oz Northern Brewer [8.50%] (60 min)
0.66 oz Williamette [5.20%] (60 min)
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Mash at 155 for 60 minutes.
I'm thinking a nice, rich, smooth (Brown) Porter with some smoke undertones would be nice when the snow is flying and the garage door is frozen shut.
Ive had a hard time centering on a definitive, proven recipe so heres my stab. I dont want a liquid smoke beer. I want a good Porter with a hint of smoke for some complexity.
Im open to your thoughts and opinions:
Loon Lake Smoked Porter
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.050 SG
Estimated Color: 24.1 SRM
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 76.0 %
Boil Time: 60 Minutes
Ingredients:
------------
4.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
2.00 lb Beechwood Smoked Malt (9.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.50 lb Chocolate Malt (250.0 SRM)
0.25 lb Black (Patent) Malt (500.0 SRM)
0.50 oz Northern Brewer [8.50%] (60 min)
0.66 oz Williamette [5.20%] (60 min)
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Mash at 155 for 60 minutes.