Classic Style Smoked Beer North to Alaska Smoked Porter - Home Brew Forums
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Old 07-14-2012, 03:15 PM   #1
sundowner
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Apr 2009
Walk About Creek
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Recipe Type: All Grain   
Yeast: Wyeast 1968   
Yeast Starter: yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.072   
Final Gravity: 1.021   
IBU: 49   
Boiling Time (Minutes): 90   
Color: 48 SRM   
Primary Fermentation (# of Days & Temp): 10 days   
Secondary Fermentation (# of Days & Temp): 10   
Tasting Notes: It\'s a smoked porter, so it has a smoke flavor   

I no longer enter competitions but when I did, my version of Alaskan Smoked Porter was generally well received. I do smoke all 9 lbs of the base grain with alderwood (available online). It may seem like too much smoke but it's not. This gives an excellent blend of smoke flavor and balance with the Porter & hops. I spent a few hours talking to a delightful lady at the brewery. I never coaxed the formula from her, but I did get the entire grain bill and hops to experiment with. Wyeast #1968 seems perfect, plus it gets the job done fairly quickly and gets out of the way...

If you change the wood for smoking (apple..cherry etc.), you will not get the same flavor. However, I have found the cherry wood smoked malt from Breiss is excellent in a more lightly smoked porter.

If you brew my version, I hope you enjoy it as much as I have over these years. My goal was, not to duplicate the great original, but to get something worthy enough to compare to it...

Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
I mash @ 156F & boil this brew for 90 minutes

Grain bill

9.00 lb Alder smoked US Pale 2-row
2.00 lb Munich Malt
1.00 lb Crystal Malt - 60L
1.00 lb Chocolate Malt
0.50 lb Black (Patent) Malt
0.50 lb Crystal Malt -120L
1.00 oz Chinook Leaf [13.0%] (60 min)
1.00 oz Williamette Leaf [5.5%] (15 min)
1.00 oz Williamette Leaf [5.5%] (5 min)
London ESB Ale (Wyeast Labs #1968

OG: 1.068
FG: 1.018

Notes: Smoke base grain with alderwood (preferably with offset firepit) You want the smoke not the heat. I smoke it for 2-3 hours spritzing it every 30 minutes with distilled water (no chlorine). .

2nd place Kansas City Biermeister's 2005
3rd place IBU Challenge (Iowa Brewer's union) Des Moines IA 2005
1st place GABzBF Great Arizona Homebrew Competition 2005
1st place Carolina Brewmasters US Open 2005
1st place River City Roundup 2006 Omaha NE
2nd BOS River City Roundup 2006 Omaha NE
1st place Hoppy Halloween Challenge...2006 Fargo ND
2nd place Thirsty Classic 2006 Amana IA


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Old 07-26-2013, 12:52 PM   #2
AmandaK
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Feb 2010
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This looks TASTY.

I just called up a good friend of mine to acquire some alderwood. This is going on the brew calendar!


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Old 07-30-2013, 03:46 AM   #3
Hanso
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Dec 2011
Madison, WI
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What is your OG and FG?
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Old 07-30-2013, 01:17 PM   #4
AmandaK
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Quote:
Originally Posted by Hanso View Post
What is your OG and FG?

I'm not the owner of this, but it is in the original post:

Original Gravity: 1.072
Final Gravity: 1.021
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Old 07-31-2013, 01:23 AM   #5
Hanso
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Lol must have been up too late...
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Old 08-11-2013, 04:19 PM   #6
sundowner
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Apr 2009
Walk About Creek
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Quote:
Originally Posted by AmandaK View Post
This looks TASTY.

I just called up a good friend of mine to acquire some alderwood. This is going on the brew calendar!
Have you brewed this yet Amanda? I honestly believe, for those who love a good smoked porter, it won't disappoint you...regards from sundowner...aka hophead a 'nother lifetime ago...
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Old 08-12-2013, 01:11 PM   #7
AmandaK
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Quote:
Originally Posted by sundowner View Post
Have you brewed this yet Amanda? I honestly believe, for those who love a good smoked porter, it won't disappoint you...regards from sundowner...aka hophead a 'nother lifetime ago...
I have not. I've secured a source for Alder wood but I need to be in town for a weekend so I can smoke the malt for it. I'm hoping for 8/24-8/25 weekend for malt smoking and brewing within a few weeks of that.

Our smoking process: we have several 1'x4' "bins" that are made of 0.5"x2" wooden frames with a fine mesh on the bottom for smoke penetration. We wet the malt in the beginning of the day and let it dry throughout the smoking process. This is in a commercial smoker, rotating racks, off set fire box and indirect heat. I am very lucky to have such generous club members (KC Bier Meisters) that have cool equipment!

I'll be reporting back, that is for sure.
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Old 08-12-2013, 02:17 PM   #8
sundowner
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Apr 2009
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Ah yes, KC Bier Meisters...a great bunch. This beer scored a 43 in the 2005 competition there. You have a perfect setup for smoking the grain. Look forward to your reports. Frankly, from the looks of your brewing tastes, I think you're gonna love it...
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Old 08-12-2013, 03:30 PM   #9
Johnnyhitch1
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Dec 2011
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Love me a good smoked porter...if not baltic!

This is going on the board!!

Cheers!
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Old 08-25-2013, 02:13 AM   #10
AmandaK
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Smoked the malt today. About 4 hours between 175-225. Drying right now and will be brewing when my ESB is done with WY1968.



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