Cement Step Smoked Porter

Source: Tim Neall
Recipe added: 11/15/98
Email: ktneall@aol.com

Although I've never had one, this recipe is modeled after Alaskan Smoked Porter. The beer is, and I say this with little hesitation, excellent! It is a robust porter with a garnet hue, beautiful tan head, and a fantastic smokey, sweet, roasty aroma. The beer tastes great with a complex mingling of flavors and assertive smoke character. Bitterness levels seem just right. I've only consumed two bottles, but I know it is a beer that will be done again and am curious to see how it will do in competition.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1053
Finishing Gravity: 1018
Time in Boil: 75 minutes
Primary Fermentation: 2 weeks

Ingredients:

7.5 lbs. 2-row Pale Malt
1 lb. Light Munich Malt
1 lb. Smoked Malt
12 oz. Caravienne Malt
8 oz. Chocolate Malt
4 oz. Special B
1 oz. Chinook Pellets 11% in hop bag (60 minures)
1 oz. Willamette Pellets 5% in hop bag (6 minutes)
Yeast Lab Whitbread Ale Yeast

Procedure:

Mash in with 1 qt. per pound of grain. Aim for a mash temperature of 154 degrees. Mash for 110 minutes. Add 1.75 gallons of boiling water to mash for mashout. Stir and let rest for 15 minutes. Recirculate until clear and sparge with 3 gallons of 170 degree water. Add one gallon of water to the boiling kettle. Bring to a boil. After hot break, follow hopping schedule. Add rehydrated Irish Moss in the last 20 minutes. Force cool and transfer to fermentor. Aerate for 30 minutes and pitch yeast. Ferment to completion and bottle with 2/3 C. corn sugar.

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