Recipe: Rings of Smoke
Brewer: Brian S
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.41 gal
Post Boil Volume: 5.41 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.80 gal
Estimated OG: 1.051 SG
Estimated Color: 28.9 SRM
Estimated IBU: 34.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 60.0 %
2 lbs Smoked Malt (9.0 SRM) Grain 2 20.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.0 %
8.0 oz Carafa II (412.0 SRM) Grain 4 5.0 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 5.0 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 6 23.6 IBUs
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 7 7.6 IBUs
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 8 3.6 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 9 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.50 qt of water at 167.3 F 156.0 F 60 min
Mash Out Decoct 3.56 qt of mash and boil it 168.0 F 10 min
Sparge: Fly sparge with 4.48 gal water at 168.0 F
This is my first attempt at a porter let alone a smoked porter. I've read other people's recipes and they use more smoked malt but I would rather it be understated smoke than a smoke bomb. Although, I think I could be convinced to add another pound. I cannot make up my mind about using Crystal 40 instead of Crystal 60. I'm shooting in the dark on this beer so I would appreciate anyone's input.
Cheers
-Brian
Brewer: Brian S
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.41 gal
Post Boil Volume: 5.41 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.80 gal
Estimated OG: 1.051 SG
Estimated Color: 28.9 SRM
Estimated IBU: 34.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 60.0 %
2 lbs Smoked Malt (9.0 SRM) Grain 2 20.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.0 %
8.0 oz Carafa II (412.0 SRM) Grain 4 5.0 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 5.0 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 6 23.6 IBUs
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 7 7.6 IBUs
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 8 3.6 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 9 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.50 qt of water at 167.3 F 156.0 F 60 min
Mash Out Decoct 3.56 qt of mash and boil it 168.0 F 10 min
Sparge: Fly sparge with 4.48 gal water at 168.0 F
This is my first attempt at a porter let alone a smoked porter. I've read other people's recipes and they use more smoked malt but I would rather it be understated smoke than a smoke bomb. Although, I think I could be convinced to add another pound. I cannot make up my mind about using Crystal 40 instead of Crystal 60. I'm shooting in the dark on this beer so I would appreciate anyone's input.
Cheers
-Brian
