Specialty Fruit Beer Smoked Cherry Porter - Home Brew Forums
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Old 02-13-2012, 05:07 AM   #1
KoedBrew
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Dec 2010
Phoenixville, PA
Posts: 364
Liked 10 Times on 6 Posts



Smoked Cherry Porter

Batch Size: 10 gallons
Boil Size: 11.5 gal
OG: 1.072 SG
Estimated Color: 38 SRM
Estimated IBU: 30.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Malt:
------------
20.50 lb Pale Malt, Maris Otter (3.0 SRM) 79.8%
2.0 lb Smoked Cherrywood Malt (9.0 SRM) 7.8%
1.0 lb Chocolate Malt (475.0 SRM) 3.9%
1.0 lb Caramel/Crystal Malt - 120L (120.0 SRM) Grain 3.9 %
0.70 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.7 %
0.50 lb Black Patent Malt (525.0 SRM) 1.9%


Hops:
-------------
1.00 oz Czech Saaz [4.00 %] (60 min) Hops 8.1 IBU
2.00 oz Goldings, East Kent [4.75 %] (45min) Hops 17.2 IBU
1.00 oz Goldings, East Kent [4.75 %] (30 min) Hops 4.9 IBU

Other:
-------------
1.00 tablet Whirlfloc (Boil 10.0 min) Misc
49 oz Can x2 Cherry Puree (Secondary 14.0 days) Misc

Yeast
------------
1 Vial English Ale Yeast (White Labs WLP002) 1L Starter
1 Vial London Ale Yeast (Wyeast 1028) 1L Starter


Mash temp: 153 degrees F 60 minutes
Sparge temp: 170 degrees F

Ferment at 65 degrees F

I split the wort between 2 carboys and use the 2 yeasts listed above.
I also put 1 - 49 oz can of Vinters Harvest Cherry Puree in each
carboy after 2 weeks, I do not use a secondary fermenter I just added it to
Primary after 10 day then let it sit for 14 days.

This beer turned out amazing! Placed 3rd in Category 23A at a local competition with an average score of 40. It is slightly smokey, slightly cherry tasting
Bottle or Keg...I prefer bottles because this age peaks at the 4-6 months of age.

Yeast Flavor notes- WLP002 tasted more Smokey
Wyeast 1028 tasted more fruity, cherry was more pronounced but still subtle



 
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Old 02-13-2012, 04:59 PM   #2
basplaer
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Nov 2011
Bend, OR
Posts: 8

This sounds really tasty. Did you smoke the malt yourself? If so, can you provide a little insight on your method? I've got a bi Weber bullet and a bunch of different hardwoods around, so it would be cool to DIY some smoked malt.

Thanks for the recipe!



 
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Old 04-21-2012, 07:18 PM   #3
BigRob90
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Jan 2012
Bremerton, WA
Posts: 64
Liked 1 Times on 1 Posts


This is EXACTLY what I wanted to do for a Porter. I had this idea in my head for a few months so it's a bitter-sweet feeling finding it on here. I'm happy to find that this recipe has already been tried and has had success, but I'm sad that it's not something I came up with haha. Going to attempt to brew this next week.
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Old 04-22-2012, 05:43 AM   #4
KoedBrew
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Dec 2010
Phoenixville, PA
Posts: 364
Liked 10 Times on 6 Posts


Good luck with it.
It is a great beer I think we are going to make it every August to have as a nice winter drink.

 
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Old 08-23-2012, 04:30 PM   #5
TzeentchPlayer
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Aug 2011
Austin, Texas
Posts: 168
Liked 9 Times on 8 Posts


I got inspiration to brew something like this yesterday when I was drinking French Roast Coffee and eating cherries for breakfast. Glad to see I'm not the only one thinking about it!

I'm thinking this combo may work well as a schwarzbier as well.
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Old 11-19-2012, 05:14 AM   #6
Rok
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Nov 2012
Wellington NZ
Posts: 2


Quote:
Originally Posted by KoedBrew
Good luck with it.
It is a great beer I think we are going to make it every August to have as a nice winter drink.
What happens with the pure? Do you strain the beer before bottling?

 
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Old 11-19-2012, 05:48 PM   #7
KoedBrew
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Dec 2010
Phoenixville, PA
Posts: 364
Liked 10 Times on 6 Posts


Well we let it sit on the yeast for about 2 weeks or more, by then it settles to the bottom and we use the siphon, and just siphon off the beer and leave the puree at the bottom

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Old 12-01-2012, 01:26 AM   #8
+HopSpunge+
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Sep 2012
buffalo, new york
Posts: 614
Liked 65 Times on 52 Posts


Brewed this earlier today. Great recipe. Tasted awesome going into the fermentor. The only thing I changed was the bittering hops, I used twice as much saaz because they are one of my fav's. Was thinking that I might not even use the cherry's after taste testing it before fermentation. But I probably will. . . . .

 
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Old 12-01-2012, 07:54 PM   #9
Rus2K
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Oct 2011
Everett, Wa
Posts: 8

Has anyone done this with frozen cherries? I've been itching to do a cherry porter or maybe a stout.

Charlie papazian has a few recipes in which he steeps the cherries at knockout and transfers them into the primary. After five days he scoops as many of the cherries as possible out.

I've been thinking of adding the frozen cherries into a secondary to steep for a while.

Any input would be greatly appreciated.

 
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Old 12-02-2012, 12:41 PM   #10
KoedBrew
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Dec 2010
Phoenixville, PA
Posts: 364
Liked 10 Times on 6 Posts


Quote:
Originally Posted by +HopSpunge+ View Post
Brewed this earlier today. Great recipe. Tasted awesome going into the fermentor. The only thing I changed was the bittering hops, I used twice as much saaz because they are one of my fav's. Was thinking that I might not even use the cherry's after taste testing it before fermentation. But I probably will. . . . .

Hey HopSpunge,
Feel Free to not use the cherry, but it wasn't a very strong cherry flavor. It just added another dimension to the beer if you ask me.
I was actually thinking about using more cherry and more smoked cherrywood malt on the next batch. Let me know how the finished product turns out either way!

Rus2k
I have used frozen fruit in other beers, and it turned out good. Just make sure you sanitize some way. I usually use a bit of vodka or whiskey.
I did use a vanilla vodka to sanitize some blackberries for Mead and the Mead ended with a nice hint of vanilla. If not liquor then steam the fruit without letting it hit water.



 
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