AG9 – Smoked Porter

Inspired by Stone’s Smoked Porter, but using the recipe from Brewing Classic Styles. Surprisingly little smoke flavour from the mash, but I expect some melanoidins to come through during the boil.

 

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.055 SG Expected OG: 1.065 SG
Expected FG: 1.016 SG Apparent Attenuation: 73.8 %
Expected ABV: 6.5 % Expected ABW: 5.0 %
Expected IBU (using Rager): 35.7 IBU Expected Color (using Morey): 37.5 SRM
BU:GU ratio: 0.55 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.475 kg 54.3 % 3.8 In Mash/Steeped
German Smoked Malt 1.225 kg 19.1 % 1.1 In Mash/Steeped
UK Munich Malt 0.400 kg 6.3 % 0.8 In Mash/Steeped
UK Medium Crystal 0.400 kg 6.3 % 8.8 In Mash/Steeped
UK Light Crystal 0.400 kg 6.3 % 6.2 In Mash/Steeped
UK Chocolate Malt 0.300 kg 4.7 % 49.6 In Mash/Steeped
UK Black Malt 0.200 kg 3.1 % 39.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 35 g 23.1 Loose Whole Hops 60 Min From End
US Willamette 5.0 % 21 g 8.5 Loose Pellet Hops 30 Min From End
US Willamette 5.0 % 21 g 4.1 Loose Pellet Hops 15 Min From End
US Willamette 5.0 % 11 g 0.0 Loose Pellet Hops At turn off
UK Golding 5.0 % 11 g 0.0 Loose Whole Hops At turn off

 

Yeast

White Labs WLP001-California Ale

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