London Porter
The Smoked version of Big Wood Porter.
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 60C water to the crushed grain, stir, stabilize and hold the temperature at 53C for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water and add heat to bring temperature up to 68C and hold for about 30 minutes. Raise temperature to 75C, lauter and sparge with 3.5 gallons (13.5 L) of 77C water. Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil. The total boil time will ...