Size: 5.5 gallons
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU: 36
Color: 38 SRM
11.0 lbs US 2-row malt
1.75 lbs Chocolate malt 350L
0.75 lbs Crystal malt 60L
0.25 lbs Black malt
3.0 oz peated malt
0.75 oz Columbus (14.0%) @ 60
0.50 oz Willamette (4.5%) @ 10
Safale US-05 yeast (I pitched onto a prior cake)
Mash at 154F for 60 mins. Boil 60 mins.
This recipe was formulated by a friend who based it on the Stone Brewing Co Smoked Porter recipe published in BYO Magazine in the December 2008 issue.
I then tweaked it further, and this is what I came up with. This beer is very, very good. Creamy, chocolatey, with subtle but noticable smoke. Thanks to the black malt, the flavor is more like semi-sweet chocolate than milk chocolate. Oh so tasty, enjoy!
Note: You need to be careful with peat malt, it can be very overpowering if you use too much. I wouldn't use more than 4 oz in a 5 gal batch. You can substitute rauchmalt, but you will need to use more, prob close to double [edit: Double is not enough. You will need to use several lbs in place of some base malt] for the same level of smoke. This beer should also work well with an English yeast, like Safale S-04 or Wyeast 1098, which is what my friend uses.
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU: 36
Color: 38 SRM
11.0 lbs US 2-row malt
1.75 lbs Chocolate malt 350L
0.75 lbs Crystal malt 60L
0.25 lbs Black malt
3.0 oz peated malt
0.75 oz Columbus (14.0%) @ 60
0.50 oz Willamette (4.5%) @ 10
Safale US-05 yeast (I pitched onto a prior cake)
Mash at 154F for 60 mins. Boil 60 mins.
This recipe was formulated by a friend who based it on the Stone Brewing Co Smoked Porter recipe published in BYO Magazine in the December 2008 issue.
I then tweaked it further, and this is what I came up with. This beer is very, very good. Creamy, chocolatey, with subtle but noticable smoke. Thanks to the black malt, the flavor is more like semi-sweet chocolate than milk chocolate. Oh so tasty, enjoy!
Note: You need to be careful with peat malt, it can be very overpowering if you use too much. I wouldn't use more than 4 oz in a 5 gal batch. You can substitute rauchmalt, but you will need to use more, prob close to double [edit: Double is not enough. You will need to use several lbs in place of some base malt] for the same level of smoke. This beer should also work well with an English yeast, like Safale S-04 or Wyeast 1098, which is what my friend uses.