- Recipe Type
- All Grain
- Yeast
- White Labs WLP007
- Yeast Starter
- 2500 mL
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.052
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 43
- Color
- 32 SRM
- Primary Fermentation (# of Days & Temp)
- 15 days @ 66F
- Tasting Notes
- Initial subdued smoke that only gets more prominent over time.
So I love very peaty and smoky single malt Scotchs like the Laphroaig 10 y.o. or the Ardbeg 10 y.o. I wanted this to be an homage to those and therefore wanted it heavy on the peat. Most people claim that peat malt is overpowering and you should use it sparingly. You're all full of crap! That was my hunch so I went big. Well 1# big (or almost 9% of the grain bill). Now I wish I used maybe 15%. Although I must say that, at first, the peatiness was not as prominent as I would have liked. Well, it's getting there now. I love this beer and hope that it gets a bit peatier and smokier. The bitterness is about right for my taste, and I get a nice malt and roast. It's one of those beers that gets better when you've consumed half a pint. Then you want to sit around a bonfire and enjoy several more!
Code:
For Peat's Sake Smoked Porter
-----------------------------
Batch Size: 5.50 gal (7.76 gal preboil)
Estimated OG: 1.053 SG (actual: 1.052 SG)
Estimated FG: 1.013 SG (actual: 1.018 SG)
Estimated IBUs: 40 (Tinseth; actual: 43)
Estimated Color: 31 SRM (actual: 32 SRM)
Brewhouse Efficiency: 73% (actual: 71%)
Boil Time: 90 minutes
Grains:
4.75# Pale Malt (2-Row) US (42.22%)
3.25# Rauch malt (28.89%)
1.00# Peated malt (8.89%)
0.50# De-bittered black malt (4.44%)
0.50# Caramel/Crystal 40L (4.44%)
0.50# Caramel/Crystal 60L (4.44%)
0.50# Chocolate Malt (4.44%)
0.25# Flaked oats (2.22%)
Hops:
1.25 oz Fuggle (US) (5.1%) @60 min
0.75 oz Fuggle (US) (5.1%) @30 min
0.25 oz Willamette (4.8%) @30 min
0.50 oz Kent Golding (7.2%) @30 min
0.25 oz Fuggle (US) (5.1%) @2 min
0.25 oz Willamette (4.8%) @2 min
Yeast:
White Labs WLP007 (English Ale) (English Ale)
Mash/Sparge Schedule:
Single Infusion, 151F; Batch Sparge
Mash for 60 min at 151F w/ 3.66 gal of water at 165F
Mashout w/ 2.12 gal of water at 210F; hold for 10 min
Batch sparge w/ 3.64 gal of water at 183F; hold for 10 min
Fermentation Schedule:
Primary Fermentation: 15 days @66F