Rich's Smoked Porter - Beer Recipe - Brewer's Friend

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Rich's Smoked Porter

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.69 gallons
Post Boil Size: 15.19 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday September 4th 2021
1.061
1.016
6.0%
25.8
17.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb US - Pale 2-Row30 lb Pale 2-Row 37 1.8 82.8%
0.75 lb Bairds - Chocolate Malt0.75 lb Chocolate Malt 31 500 2.1%
2 lb Weyermann - CaraWheat2 lb CaraWheat 31 45 5.5%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 5.5%
0.50 lb Simpsons - Peated Malt0.5 lb Peated Malt 37.674 1.5 1.4%
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 2.8%
36.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Leaf/Whole 7.8 Boil 60 min 17.03 40%
2 oz Goldings2 oz Goldings Hops Leaf/Whole 3.7 Boil 30 min 6.21 40%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.7 Boil 15 min 2.55 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
White Labs - Southwold Ale Yeast WLP025
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Medium
Optimum Temp:
66 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Reverse osmosis 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
13.59 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.69 gal (66.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.69 gal (18.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.49 gal (65.98 qt). Suggest reducing strike water volume to 9.1 gal (36.4 qt) and adding 4.49 gal (17.98 qt) sparge/top-off. 13.59 54.4  
Strike water volume at mash thickness of 1.5 qt/lb 13.59 54.4  
Mash volume with grains 16.49 66  
Grain absorption losses -4.53 -18.1  
Remaining sparge water volume 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 16.69 66.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.19 60.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.19 g | 60.8 qt) 15 60  
Total: 21.47 85.9
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
Pitched Wyeast 1318 London Ale III Slurry (5 G), and WLP025 Southwold (10 G)
Was done as a concentrated boil (13 Gallons) and diluted to strength.
Plan is currently that we will secondary the beers on top of oak for 3 weeks. The 1318 Batch by Rich will be racked onto French Oak Beans soaked in Scotch Ruby Port and Vodka. The WLP025 Batch by Drew will be racked onto Oregon Oak Beans soaked in Sherry and Vodka. The soaking process protects against infection and adds character to the beer.

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  • Last Updated: 2021-09-04 18:35 UTC