No Quarter Smoked Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

No Quarter Smoked Porter

327 calories 33.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AHA
Calories: 327 calories (Per 12oz)
Carbs: 33.1 g (Per 12oz)
Created: Wednesday January 21st 2015
1.098
1.024
9.6%
121.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale Ale12 lb Pale Ale 37 3.5 61.5%
4 lb American - Smoked Malt4 lb Smoked Malt 37 5 20.5%
2 lb American - Chocolate2 lb Chocolate 29 350 10.3%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 7.7%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Chinook2 oz Chinook Hops Pellet 13 Boil 60 min 86.14 33.3%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 30 min 35.65 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 0 min 33.3%
6 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 2.48 g | 9.9 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.19 40.8
Equipment Profile Used: System Default
 
Notes

Mash in at 154° F (68° C) for 30 minutes. Raise temperature to 168° F (78° C) for 30 minutes. Boil for 75 minutes. Use one (1) Whirlfloc tablet for 10 minutes.
Primary fermentation at 65° F to 70° F (18-21° C).

Secondary fermentation at 68° F (20° C).

Nathan Zorich’s No Quarter Smoked Porter recipe isn’t for the faint hearted. At a tantalizing 100+ IBUs, this beer will test your taste buds – and you’re spirit – but don’t let that deter you.

The Chinook hops, with their high alpha acid percentage, will give this smoked porter a blow-your-taste-buds-off approach. But, don’t be frightened so easily. The Cascade hops should give the beer a subtle fragrant, floral aroma and citrus-floral hop character, while the steeping Willamette hops should provide some spicy, woody aromas to an already smokey beer.

This beer stands up to its name, showing no mercy on your taste buds. But, in the end, it’s up to you. Do you think you can handle it?

Last Updated and Sharing
 
1,386
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-21 17:47 UTC