What do you think about this smoked porter recipe? I absolutely love Islay Scotch (very peaty and smoky), and I want to have that hard hitting peat and smoke in my porter. The hop schedule is based on Jamil's recipe in Brewing Classic Styles. I though about using Cluster as the bittering hop and Willamette as the flavor/aroma hops instead.
Code:
Bonfire Smoked Porter
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Batch Size: 5.50 gal
Estimated OG: 1.061 SG
Estimated FG: 1.015 SG
Estimated IBUs: 34
Estimated Color: 24 SRM
Brewhouse Efficiency: 73%
Boil Time: 90 minutes
Grains:
10.75# Pale Malt (2-Row) US (82.69%)
0.50# Caramel/Crystal 60L (3.85%)
0.75# Chocolate Malt (5.77%)
1.00# Peated malt (7.69%)
Hops:
1.25 oz Kent Golding (4.8%) @60 min
1.00 oz Willamette (4.8%) @30 min
1.00 oz Willamette (4.8%) @15 min
0.50 oz Kent Golding (4.8%) @0 min
0.50 oz Willamette (4.8%) @0 min
Yeast:
White Labs WLP007 (English Ale)
Mash/Sparge Schedule:
Single Infusion, 152F; Batch Sparge
