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Hot and Smokey Porter

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Hot and Smokey Porter

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Beer Style: Robust Porter (12B)
Recipe Type: all-grain
Yield: 5 US gallons

Robust Porter
Beer Color

Description:

Recipe by Ralph Bennett from the Home Brew Network of a Smoked Chipotle Pepper Porter!
Boil Size: 5.96 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.064 SG
Estimated Color: 39.9 SRM
Estimated IBU: 34.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:

  • Amt Name Type # %/IBU
  • 7 lbs Briess 2-row (2.2 SRM) Grain 1 54.9 %
  • 2 lbs Munich Malt (9.0 SRM) Grain 2 15.7 %
  • 1 lbs 8.0 oz Smoked Malt (9.0 SRM) Grain 3 11.8 %
  • 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 7.8 %
  • 12.0 oz Chocolate Malt (450.0 SRM) Grain 5 5.9 %
  • 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 2.0 %
  • 4.0 oz Wheat Malt, Dark (9.0 SRM) Grain 7 2.0 %
  • 0.50 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 22.1 IBUs
  • 1.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 12.7 IBUs
  • 1.00 oz Smoked chilpolte Pepper (Boil 0.0 mins) Flavor 10 -
  • 0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 11 0.0 IBUs
  • 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 12 -

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 7

Beer Profile

Original Gravity: 1.063
Final Gravity: 1.013
Alcohol by Vol: 6%
Color SRM: 40  Color Sample 
Bitterness IBU: 34
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.94 qt of water at 165.7 F 150.0 F 60 min

Sparge: Fly sparge with 3.51 gal water at 168.0 F
Notes:
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Seed peppers and cut into small pieces put into a muslin bag and dangle in secondary for 1-2 days. Taste every day for desired flavour.

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