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Old 05-05-2005, 11:47 PM   #1
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Default Smoky the Porter!

Does anyone have a good smoked porter recipie?


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Old 05-06-2005, 05:16 AM   #2
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There is a smoked porter recipe that was just posted on in the article about Alaskan brewing

The best way to store malt is to combine it with water, hops and yeast... -Charlie Papazian
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Old 05-06-2005, 06:42 PM   #3
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Thanks Bro!!!!!!!!!!!!!!!
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Old 05-06-2005, 07:28 PM   #4
Will work for beer
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Default From BYO

by Mark Ryan
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.016
IBUs = 11 SRM = 21 ABV = 5.7%

This beer took First Place in the Classic Rauchbier category at the 2001 Alaska State Fair Homebrew Competition.

3.0 lbs. (1.4 kg) DeWolf Cosyns Pilsner malt 3.75 lbs. (1.7 kg) Weyermann’s smoked malt
3.5 lbs. (1.6 kg) Weyermann’s Munich malt (6 °L)
1.25 lbs. (0.57 kg) Carapils malt
1.25 lbs. (0.57 kg) Caramunich® Malt (75 °L)
4 AAU Spalt pellet hops (30 mins)
(1 oz./28 g of 4% alpha acids)
Wyeast 2206 (Bavarian Lager) yeast

Step by Step
Prepare mash using 1 tsp. lactic acid. Mash all grains for 60 minutes at 154 °F (68 °C). Sparge to brewkettle, adding 1 more tsp. lactic acid to the sparge. Heat wort toward boil. Boil for 60 minutes, add Spalt hops after 30 minutes. At end of boil, remove from heat and chill wort. Pitch yeast and primary ferment for 14 days at 52 °F (11 °C), then secondary ferment for 14 days at 65 °F (18 °C), both in glass. Artificially carbonate in soda kegs.
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
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