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"Rök" Mesquite Smoked Porter

226 calories 28 carbs
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:
52

Calories: 226 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created Tuesday May 24th 2016
1.067
1.023
5.74%
31.12
36.42
n/a
 
Brew Log History

Target 55°F
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Attenuation: {{ stats.attenuation | number:2 }}%

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Fermentables
Amount Fermentable 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%
3.5 oz German - Carafa III3.5 oz Carafa III 32 535 3.7%
5.91 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
9.3 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%
 
Mash Guidelines
Amount Description Type Temp Time
6.25 qt Mash Temperature 156 °F 75 min
2.5 gal Sparge Sparge 170 °F --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1
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
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
 
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).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-07 14:08 UTC
Discussion about this recipe:
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WoodsmanBrewing 03/07/2017 at 02:08pm
5 of 5

Truly Fantastic Beer although a bit too Smoky for my taste. I will rebrew but use less Home-Smoked Marris Otter.


Mad Cactus Brewer 02/15/2019 at 09:27pm
5 of 5

Very similar to a Mesquite Porter recipe from Ranger Creek that I have brewed twice. It turned out really great so this one should be very good, too. My recipe has only 1/3 of the Marris Otter smoked which I think worked very well. I'll try this recipe next.


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