Power Porter
Recipe Notes:
Ron Downer of Rocky River Brewery in Sevierville, TN. asked for this recipe. He made some modifications and used it as a basis for his Smokey the Beer smoked porter recipe at the brewpub. This is a robust Porter that won Best of Show at the Tennessee Valley Homebrews/Hillbilly Hoppers 6th annual Brew-Off in 2000.
Recipe Specifications
| Batch Size (Gal): |
11 |
| OG: |
1.064 |
| FG: |
NS |
| SRM: |
38 |
| IBU: |
40 |
| Boil Time imin) |
90 |
| Efficiency (%) |
85 |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Maris Otter malt |
14 lbs |
60.9% |
| Munich Malt (light) |
4 lbs |
17.4% |
| Crystal 120L |
2 lbs |
8.7% |
| Aromatic malt |
1 lbs |
4.3% |
| Wheat malt |
1 lbs |
4.3% |
| Chocolate malt |
1 lbs |
4.3% |
| Black Patent malt |
lbs |
0.0% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Hallertauer (Whole) |
2 |
4 |
90 |
| Tettnanger (Whole) |
1 |
4.5 |
FWH |
Additional Ingredients
1 tsp Irish Moss in boil (15 min)
Yeast
Wyeast 1728 Scottish Ale
Process Details
Heat 7 1/2 gal water to 169°, dough in crushed malt and settle at 153°F.Mash for 1 hour. Mash out at 168° for 10 minutes, sparge with 12 gal 168°F water. Add the FWH hops when there is 1 gallon in the boiler. Collect 14 gallons of wort. Bring to a boil, add Hallertauer hops and boil for 90 minutes, or down to 12 gallons. With 15 minutes left, add the irish moss. Chill quickly, rack to fermenters and pitch the yeast when temp is below 70°F.
Fermentation Details
Ferment at 64°F for 7 days, rack to a secondary for a couple weeks to allow it to finish out.
Brewers Notes
I kegged and force carbonated to 2 volumes CO2.