Smoky the Porter!
- Thread starter D-licious
- Start date
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There is a smoked porter recipe that was just posted on www.byo.com in the article about Alaskan brewing
Rauchbear
by Mark Ryan
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.016
IBUs = 11 SRM = 21 ABV = 5.7%
This beer took First Place in the Classic Rauchbier category at the 2001 Alaska State Fair Homebrew Competition.
Ingredients
3.0 lbs. (1.4 kg) DeWolf Cosyns Pilsner malt 3.75 lbs. (1.7 kg) Weyermanns smoked malt
3.5 lbs. (1.6 kg) Weyermanns Munich malt (6 °L)
1.25 lbs. (0.57 kg) Carapils malt
1.25 lbs. (0.57 kg) Caramunich® Malt (75 °L)
4 AAU Spalt pellet hops (30 mins)
(1 oz./28 g of 4% alpha acids)
Wyeast 2206 (Bavarian Lager) yeast
Step by Step
Prepare mash using 1 tsp. lactic acid. Mash all grains for 60 minutes at 154 °F (68 °C). Sparge to brewkettle, adding 1 more tsp. lactic acid to the sparge. Heat wort toward boil. Boil for 60 minutes, add Spalt hops after 30 minutes. At end of boil, remove from heat and chill wort. Pitch yeast and primary ferment for 14 days at 52 °F (11 °C), then secondary ferment for 14 days at 65 °F (18 °C), both in glass. Artificially carbonate in soda kegs.
by Mark Ryan
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.016
IBUs = 11 SRM = 21 ABV = 5.7%
This beer took First Place in the Classic Rauchbier category at the 2001 Alaska State Fair Homebrew Competition.
Ingredients
3.0 lbs. (1.4 kg) DeWolf Cosyns Pilsner malt 3.75 lbs. (1.7 kg) Weyermanns smoked malt
3.5 lbs. (1.6 kg) Weyermanns Munich malt (6 °L)
1.25 lbs. (0.57 kg) Carapils malt
1.25 lbs. (0.57 kg) Caramunich® Malt (75 °L)
4 AAU Spalt pellet hops (30 mins)
(1 oz./28 g of 4% alpha acids)
Wyeast 2206 (Bavarian Lager) yeast
Step by Step
Prepare mash using 1 tsp. lactic acid. Mash all grains for 60 minutes at 154 °F (68 °C). Sparge to brewkettle, adding 1 more tsp. lactic acid to the sparge. Heat wort toward boil. Boil for 60 minutes, add Spalt hops after 30 minutes. At end of boil, remove from heat and chill wort. Pitch yeast and primary ferment for 14 days at 52 °F (11 °C), then secondary ferment for 14 days at 65 °F (18 °C), both in glass. Artificially carbonate in soda kegs.
