A historical beer from the Soviet Union, as brewed in the 1920s. From my upcoming Zymurgy article. Uses 25% malted rye, Russian hops and an Irish Ale yeast.
Full recipe to be added after publication.
Tag Archives: porter
AG#25/26 – Crafty Smoke/No Smoke Without Fire
Rebrew of the smoked porter, but this time with more smoke. Lately I’ve found a likeing for things that have been smoked, and would like to try this with different smoked malts. This brew uses Weyerman’s beech smoked malt. It took a third place in a large mixed bag category at the London and Southeast Homebrew Competition.
A portion of this is going to have chipotle (smoked jalapeno) from a fellow brewclub member added to it.
| 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: | 1.058 SG | Expected OG: | 1.067 SG |
| Expected FG: | 1.015 SG | Apparent Attenuation: | 76.5 % |
| Expected ABV: | 7.0 % | Expected ABW: | 5.4 % |
| Expected IBU (using Rager): | 35.3 IBU | Expected Color (using Morey): | 40.8 SRM |
| BU:GU ratio: | 0.52 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Smoked Malt | 2.600 kg | 36.5 % | 2.4 | In Mash/Steeped |
| UK Pale Ale Malt | 2.600 kg | 36.5 % | 2.9 | In Mash/Steeped |
| UK Munich Malt | 0.450 kg | 6.3 % | 0.9 | In Mash/Steeped |
| UK Medium Crystal | 0.450 kg | 6.3 % | 9.9 | In Mash/Steeped |
| UK Light Crystal | 0.450 kg | 6.3 % | 7.0 | In Mash/Steeped |
| UK Chocolate Malt | 0.340 kg | 4.8 % | 56.2 | In Mash/Steeped |
| UK Black Malt | 0.227 kg | 3.2 % | 45.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.0 % | 35 g | 22.9 | Loose Whole Hops | 60 Min From End |
| UK Fuggle | 5.0 % | 21 g | 8.4 | Loose Pellet Hops | 30 Min From End |
| UK Fuggle | 5.0 % | 21 g | 4.0 | Loose Pellet Hops | 15 Min From End |
| UK Fuggle | 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 |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
White Labs WLP007-Dry English Ale
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
AG6 – London Porter
Porter was the first industrially produced beer, produced to meet demand. How it evolved and got its name is the subject of some debate. One story goes that it was a beer made in one go to replicate the practice of blending three beers that was common before it appeared, and known as ‘entire’. Others disagree, and believe it to have been a rebranding of London Brown Ale. The name is generally believed to have come about as it was a beer popular with the porters in Londo.
Initially it was brewed with all brown malt, but most versions were modified to include a base of pale malt in order to get better yields (according to Old British Beers and How to Make Them).
This version, supposedly, will come out somewhere close to Fuller’s London Porter.
Fuller’s London Porter Clone
| Selected Style and BJCP Guidelines |
12A-Porter-Brown Porter
| Minimum OG: | 1.040 SG | Maximum OG: | 1.052 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.014 SG |
| Minimum IBU: | 18 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 20.0 SRM | Maximum Color: | 30.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 25.00 l | Wort Volume After Boil: | 23.75 l |
| Volume Transferred: | 23.50 l | Water Added To Fermenter: | 0.00 l |
| Volume At Pitching: | 23.50 l | Volume Of Finished Beer: | 23.00 l |
| Expected Pre-Boil Gravity: | 1.050 SG | Expected OG: | 1.053 SG |
| Expected FG: | 1.013 SG | Apparent Attenuation: | 74.9 % |
| Expected ABV: | 5.3 % | Expected ABW: | 4.2 % |
| Expected IBU (using Rager): | 33.6 IBU | Expected Color (using Morey): | 28.6 SRM |
| BU:GU ratio: | 0.63 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 18 degC |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| UK Pale Ale Malt | 4.230 kg | 76.1 % | 4.5 | In Mash/Steeped |
| UK Brown Malt | 0.665 kg | 12.0 % | 13.2 | In Mash/Steeped |
| UK Extra Dark Crystal 400 | 0.555 kg | 10.0 % | 39.0 | In Mash/Steeped |
| UK Chocolate Malt | 0.110 kg | 2.0 % | 17.4 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Fuggle | 4.5 % | 53 g | 30.9 | Loose Whole Hops | 60 Min From End |
| UK Fuggle | 4.5 % | 21 g | 2.7 | Loose Whole Hops | 10 Min From End |
| Yeast |
Wyeast 1945-NB Neobritannia
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) |
| Step Type | Temperature | Duration |
| Rest at | 66 degC | 60 |
A Storm Brewing 