Smokey Po (Smoked Porter) - Beer Recipe - Brewer's Friend

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Smokey Po (Smoked Porter)

172 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 82%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Wednesday January 29th 2020
1.052
1.014
5.0%
22.5
31.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 52.3%
2.75 lb American - Smoked Malt2.75 lb Smoked Malt 37 5 20.6%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 9.3%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 11.2%
4 oz American - Chocolate4 oz Chocolate 29 350 1.9%
10 oz United Kingdom - Black Patent10 oz Black Patent 27 525 4.7%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil at 200 °F 60 min 16.28 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 200 °F 15 min 6.21 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
4.44 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
2WXLX0L
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use Distilled Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion 157 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.42 37.7  
Mash volume with grains 10.49 42  
Grain absorption losses -1.67 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.94 g | 23.8 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

November, December, January and February are the months when you want a a dark, smoky, full bodied beer. When you're in the Rocky Mountains like I am, it just goes well with cold weather, Chili, or a nice juicy steak.

This is my clone of Clawhammer's Smoked Porter (they were inspired by Alaskan - Smoked Porter.

Brewed Clawhammer’s 120 volt electric BIAB homebrew system.

Here is a link to their recipe: https://www.clawhammersupply.com/blogs/moonshine-still-blog/robust-smoked-porter

and video: https://youtu.be/9_eaYX66H38

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  • Last Updated: 2020-01-29 21:18 UTC