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Old 07-20-2007, 04:37 AM   #1
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Default Iron Orr Brewery Smoked Porter

Recipe Type: All Grain
Yeast: Wyeast 1007
Yeast Starter: YES
Batch Size (Gallons): 5.5
Original Gravity: 1.063
Final Gravity: 1.014
IBU: 45
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 10

IOB Smoked Porter



12-B Robust Porter

Size: 5.5 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 210.09 per 12.0 fl oz
Original Gravity: 1.063 (1.048 - 1.065)
|======================#=========|
Terminal Gravity: 1.016 (1.012 - 1.016)
|======================#=========|
Color: 31.3 (22.0 - 35.0)
|===================#============|
Alcohol: 6.21% (4.8% - 6.0%)
|==========================#=====|
Bitterness: 45.28 (25.0 - 50.0)
|====================#===========|
Ingredients:
8.0 lbs Home Smoked 2-row
2.0 lbs Home Smoked Munich Malt
1.0 lbs Chocolate Malt
0.5 lbs Chocolate Wheat Malt
0.5 lbs Crystal Malt 60°L
0.5 lbs Crystal Malt 120°L
.75 oz Chinook (13.0%) - added during boil, boiled 60.0 min
1.0 oz Willamette (5.0%) - added during boil, boiled 20.0 min
0.75 oz Willamette (5.0%) - added during boil, boiled 5.0 min
1.0 ea WYeast 1007 German Ale
Schedule:
Mash @ 156° FOR 60-90 minutes
Notes:
Also brewed this with WLP010 (10th anniversary Ale yeast), preferred the maltier german yeast.
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Old 07-21-2007, 02:55 AM   #3
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Alder, mostly. I may throw a few big chunks of hickory in as well, but I don't want that to take over.
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Old 07-25-2008, 03:52 PM   #4
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My friends and I go camping every year for dove season, and this seems like a great campfire beer so i'll give it a go. What's the fermenation temp?
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Old 07-25-2008, 04:01 PM   #5
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Since Dude doesn't make regular appearances around here any more, I'll venture a guess. Try fermenting around 60-65F.
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Old 07-25-2008, 04:03 PM   #6
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For that particular yeast. You could substitute any regular ale yeast or even Nottingham dry for this recipe. Fermenting in the mid-60's is optimum for most of these yeasts.
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Old 07-25-2008, 04:03 PM   #7
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Mid-60s is a pretty good fermentation temp for pretty much any ale. I'm working out a recipe today for a smoked porter, and I'm really concerned about keeping temps at the low end of the yeast's range, since fruity esters don't seem like they'd be terribly complementary to the smoke.
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Old 09-04-2008, 04:19 AM   #8
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It turned out great. Thank you for posting the recipe.

I did change the smoke wood to mesquite though, and the flavor came out pretty heavy. I'd recommend smoking a little less if using a strong wood like mesquite.
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