"Rök" Mesquite Smoked Porter - Beer Recipe - Brewer's Friend

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"Rök" Mesquite Smoked Porter

225 calories 27.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Woodsman Brewing
Rating:
5.00 (2 Reviews)

Calories: 225 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Tuesday May 24th 2016
1.067
1.023
5.7%
31.1
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 oz United Kingdom - Maris Otter Pale50 oz Maris Otter Pale 38 3.75 52.9%
26 oz United Kingdom - Maris Otter Pale26 oz Maris Otter Pale 38 3.75 27.5%
11 oz American - Caramel / Crystal 60L11 oz Caramel / Crystal 60L 34 60 11.6%
4 oz American - Chocolate4 oz Chocolate 29 350 4.2%
3.50 oz German - Carafa III3.5 oz Carafa III 32 535 3.7%
94.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.30 g Yakima Valley Hops - Fuggle9.3 g Fuggle Hops Pellet 3.8 Boil 60 min 9.65 27.1%
19 g Yakima Valley Hops - Fuggle19 g Fuggle Hops Pellet 3.8 Boil 40 min 17.3 55.4%
6 g Tettnang6 g Tettnang Hops Pellet 2.6 Boil 55 min 4.17 17.5%
34.30 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Filtered Fridge Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 qt Mash Temperature -- 156 °F 75 min
2.5 gal Sparge Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.03 g | 20.1 qt) 4.49 18  
Mash volume with grains (equipment estimates 5.51 g | 22 qt) 4.96 19.8  
Grain absorption losses -0.74 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.05 g | 16.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.49 18
Equipment Profile Used: System Default
 
Notes

26oz of Marris Otter was Cold-Smoked for an hour with Mesquite Wood. It then was sealed in Mason Jars for 5 days to cure.

7 Quarts of Mash water heated to 181 degrees and then poured into Mash Tun to temper for 15 Minutes. After 15 minutes the Tun temp was 171.

After Dough-In the temp dropped too far down to 150, I added roughly 3 quarts of Boiling Water to raise temp to 158 degrees. Started timer for 60 minutes at this point.

**First Runnings were 1.077 on Hydrometer and 1.075 on Refractometer.

I adjusted Refractometer to Hydrometer readings and Pre-Boil measured 1.052 on both Instruments.

***Measured Post Boil Gravity at 1.067 on Refractometer, 1.067 on Hydrometer as well.

Checked Gravity on June 5th and it was at 1.023 for a ABV of 5.78% and 67% Attentuation. (It did take 3.5 days to get started from initial pitch).

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  • Last Updated: 2017-03-07 14:08 UTC