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Old 12-29-2007, 10:23 AM   #1
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Location: San Clemente
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Default Harry Porter (Smoked Porter)

Recipe Type: All Grain
Yeast: White Labs WLP002 English Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.0
Original Gravity: 1.076
Final Gravity: 1.014
IBU: 30.7
Boiling Time (Minutes): 90
Color: 36.7
Primary Fermentation (# of Days & Temp): 10 @70F
Secondary Fermentation (# of Days & Temp): 7 @70F

Amount Name Origin Potential SRM
12.00 lbs. Pale Malt(2-row) America 1.036 2
1.00 lbs. Crystal 60L America 1.034 60
0.50 lbs. Black Malt Belgium 1.030 600
0.40 lbs. Peated Malt Great Britain 1.038 5
0.33 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.
Mash for 90 min at 151F. Mash out at 170F for 15 min. Sparge at 170F for 30-45 min.

Amount Name Form Alpha IBU Boil Time
1.50 oz. Fuggle Pellet 4.75 28.0 First WH
0.50 oz. Fuggle Pellet 4.75 2.8 15 min
Used a pinch of irish moss, and gelatin finnings to clarify. Kegged and force carbonated. At first the smoke may seem overpowering, but it mellows with age. Wait a month or two to serve to friends.
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Old 01-01-2009, 10:41 PM   #2
big bill
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Location: Northern Nevada
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I have been looking forward to trying this recipe. I just had to build my mash tun. I finished the recipe about two months ago. I cracked open a bottle and it was exactly what I was expecting. I only changed one thing with the recipe. I only had one ounce of Fuggles so I added an ounce of Willamette to make up the difference. I put in the Fuggles at the start of boil and the Willamette at 10 minutes. I used a prior slurry of S-05 and kept it in the primary for 10 days at 68 degrees. I then racked it to a secondary for 21 days at 68 degrees. I bottled it with 1/2 cup priming sugar. I let the bottles condition for 5 weeks. I opened one up and like I mentioned earlier, it was exactly what I was expecting. Thanks for a great recipe.
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