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Fishmonger

188 calories 19 carbs
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Eric Menchen
Calories: 188 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Tuesday March 19th 2019
1.057
1.014
5.65%
44.7
34.52
5.84
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 60.6%
3 lb American - Smoked Malt3 lb Smoked Malt 37 5 18.2%
2 lb United Kingdom - Crystal 45L2 lb Crystal 45L 34 45 12.1%
1.50 lb United Kingdom - Chocolate1.5 lb Chocolate 34 425 9.1%
16.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 27.59 33.3%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 13.59 33.3%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.53 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
qt Infusion 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1.50 tsp Irish Moss Fining Boil 15 min.
3 tsp Chalk Water Agt Mash 1 hr.
1 tsp Calcium Chloride Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Originally inspired by a beer tasted at Sweetwater Tavern (Centreville, VA?).
  • Originally brewed to straddle the "Brown Porter" and "Robust Porter" categories of late 1990s BJCP categories, this is a little high in gravity for the 2015 category, 13C "English Porter".
  • Wet malt is smoked over alderwood in a kettle smoker for 6-8 hours, then allowed to air dry for about a week before use.
  • As an alternative, sometimes made with grain smoked over mesquite, and further optionally add chipotle "tea," for "Smokey Joe's Chipotle Porter." At bottling time, take two to three chipotle peppers and boil in a small amount of water. Strain and add to beer to taste.
  • 1st Place, Octobersbest Zinzinnati, Smoke-Flavored and Wood-Aged Beer (Cincinnati Malt Infusers)
  • 3rd Place, Finals, 2007 National Homebrew Competition, Smoke-Flavored and Wood-Aged Beer
    https://www.homebrewersassociation.org/national-homebrew-competition/winners/


Award Winning Recipe
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-19 17:39 UTC
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