English Porter Recipe - Blue Lou's Smokey Mountain Porter

Recipe Info

Recipe Image

Blue Lou's Smokey Mountain Porter

by on
All Grain
2.5 Gallon(s)
3.13 Gallon(s)
60 min
75%
Based off of recipe at byo.com http://byo.com/smoked-beer/item/1383-smoked-raspberry-porter Wash and freeze blueberries. 3 gal water to 164F. Add grains into mash water, which should settle to around 152° F. Hold 75 min. at this temperature. Mash out at 169F for 15 mins. Bring to a boil. Add bittering hops, boil 45 min., then turn off heat. Cool to 70° F. and pitch yeast. Ferment at 65° F for 10 days or until primary fermentation seems to have stopped. Thaw blueberries, place in secondary fermenter, and rack beer onto them. Age on fruit for 10 days near 65° F, then rack the beer off the fruit into another vessel. Allow to age and clarify for about two weeks at 58° to 60° F. Prime with corn sugar and bottle. Bottle condition for at least two weeks.

Fermentables

78% - Ale Malt
3.5
38
2
Mash
6% - Chocolate Malt
0.25
34
350
Mash
6% - Black Malt
0.25
32
500
Mash
6% - Smoked Malt
0.25
37
5
Mash
6% - Crystal 75
0.25
34
75
Mash

Hops

East Kent Golding (UK)
1.2
Pellet
Boil
45 min(s)
4.8
40.1

Yeast

Safale US-05
70%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Blue Lou's Smokey Mountain Porter
English Porter
  • 2.50 Gallons Liters Batch Size
  • 3.13 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.015 FG
  • 40.1 IBU (tinseth) Bitterness
  • 0.80 BG:GU
  • 34.7° SRM Color
  • 75% Efficiency
  • 4.5% ABV Alcohol
  • 168 per 12oz Calories
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