Homebrew Batch #21: Smoked Porter

I used this recipe from HomeBrewTalk, and modified it a bit to account for my poor efficiency and 2 1/2 gallon batch size.   I went with the following, which I uploaded to Hopville:

3.0 lbs Beechwood Smoked Malt

1.5 lbs Munich Malt

0.5 lbs Carapils

6 ounces Chocolate Malt

6 ounces Caramel/Crystal 40 Malt

Mash grains for an hour at 154 degrees.

Sparge with 2 1/2 gallons of 170 degree water.

Bring to a boil.  After 15 minutes, add hops:

0.2 ounces Northern Brewer

0.3 ounces Willamette

After 60 minutes more, remove from heat, cool to 70 degrees an pitch yeast: Safale S-04

I will give it the usual 3 weeks in fermentation before bottling.

My OG came out to 1.048

-KD

 

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