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Rich's Smoked Porter

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

Original Gravity:

1.061

Final Gravity:

1.016

ABV (standard):

6.0%

IBU (tinseth):

25.8

SRM (morey):

17.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Perle (Leaf/Whole)	17.03	40%
2 oz	Goldings (Leaf/Whole)	6.21	40%
1 oz	Fuggles (Leaf/Whole)	2.55	20%
5 oz / $ 0.00

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

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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-09-04 18:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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