Iron Orr Brewery Smoked Porter - Home Brew Forums
Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Smoke & Wood-Aged Beer > Iron Orr Brewery Smoked Porter

Reply
 
Thread Tools
Old 07-20-2007, 04:37 AM   #1
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster
Posts: 8,763
Liked 83 Times on 68 Posts
Likes Given: 11

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.
__________________
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
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is online now  
 
Reply With Quote
Old 07-21-2007, 02:55 AM   #3
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster
Posts: 8,763
Liked 83 Times on 68 Posts
Likes Given: 11

Default


Alder, mostly. I may throw a few big chunks of hickory in as well, but I don't want that to take over.
__________________
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
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is online now  
 
Reply With Quote
Old 07-25-2008, 03:52 PM   #4
strahmhv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 54
Liked 3 Times on 2 Posts

Default


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?
strahmhv is offline  
 
Reply With Quote
Old 07-25-2008, 04:01 PM   #5
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,225
Liked 772 Times on 492 Posts
Likes Given: 81

Default


Since Dude doesn't make regular appearances around here any more, I'll venture a guess. Try fermenting around 60-65F.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline  
 
Reply With Quote
Old 07-25-2008, 04:03 PM   #6
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden
Posts: 8,180
Liked 35 Times on 30 Posts
Likes Given: 8

Default


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.
__________________
Make Beer, Not War.
McKBrew is offline  
 
Reply With Quote
Old 07-25-2008, 04:03 PM   #7
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,767
Liked 515 Times on 414 Posts
Likes Given: 119

Default


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.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana
the_bird is offline  
 
Reply With Quote
Old 09-04-2008, 04:19 AM   #8
strahmhv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 54
Liked 3 Times on 2 Posts

Default


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.
__________________
Humble Farmer Brewing
Holtville, CA
Please like us on Facebook and follow our journey as a brewery
Primary: Stone Delicious IPA clone
Secondary: The Father (Belgian Strong)
strahmhv is offline  
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Smoked Porter based on Mason's smoked porter starrfish Recipes/Ingredients 4 10-28-2009 08:05 PM
Iron Taste in Vinalla Porter & Irish Stout WPStrassburg Bottling/Kegging 4 09-01-2009 02:09 AM
Iron Orr Brewery website is officially LAUNCHED!! Dude General Beer Discussion 17 05-13-2008 05:06 AM
Iron Orr Brewery slogan--Help a brutha out! Dude Label Display & Discussion 82 05-01-2008 01:58 AM


Forum Jump