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Old 10-11-2009, 05:44 PM   #1
caspio
 
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Jun 2008
Chico, CA
Posts: 281
Liked 4 Times on 4 Posts


Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: Pitched Dry   
Batch Size (Gallons): 11   
Original Gravity: 1.074   
Final Gravity: 1.018   
IBU: 50   
Boiling Time (Minutes): 60   
Color: 33   
Primary Fermentation (# of Days & Temp): 30 @ 68F   
Tasting Notes: Very strong alcoholic bite and off flavors initially, 3-4 months later its good   

Type: All Grain
Date: 3/21/2009
Batch Size: 11.00 gal
Brewer: Caspio
Boil Size: 13.14 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00


Ingredients

20.00 lb Pale Ale Malt
4.50 lb Smoked Malt
4.00 lb Munich Malt - 20
2.00 lb Caramel/Crystal Malt - 60L
2.00 lb Chocolate Malt

1.00 oz Magnum [14.00 %] (60 min) (First Wort Hop)
2.00 oz Magnum [14.00 %] (30 min)
1.02 oz Goldings, East Kent [5.00 %] (5 min)

0.55 tsp Irish Moss (Boil 10.0 min)
2 Pkgs Nottingham



Beer Profile

Est Original Gravity: 1.079 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.019 SG
Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.86 %
Actual Alcohol by Vol: 7.19 %
Bitterness: 50.1 IBU Calories: 338 cal/pint
Est Color: 32.9 SRM


Mash Profile
60 min Step Add 10.97 gal of water at 165.1 F 154.0 F

Carbonation and Storage


Carbonation Type: Kegged (Forced CO2)
Pressure/Weight: 12 PSI

Notes

This is the one and only recipe I've ever built myself. Usually I grab a recipe from HBT or elsewhere and then tweak it until it sounds good.

The original recipe actually called for more smoked malt, but 4.5# was all the LHBS had in stock (and the guy looked at me like I was nuts). After a couple months of aging, it's definitely understated, nowhere near as smoky as the smoked porter from Alaskan brewing co.

We had a 30 second power blip a day or two into the fermentation. I didn't even think about it, but it shut down my A/C in the ferm cabinet, and so the fermentation went wild for a day and a half. I ended up having to mop up close to a gallon of wort that exploded out of the carboys. Because it fermented hot and fast, there were some definite off flavors. It's been aging in the keg since april, and it just won 1st in the category in the HBT comp. Proof that time cures all, don't dump your beer!

edit: beersmith file attached
File Type: bsm smokedporter.bsm (13.7 KB, 163 views)


 
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