Pages: 1
Peat Smoked Porter
Hey, this is just the latest brew I made, going from a NorthernBrewer kit! It just entered the secondary, and promises to be another good one! Thanks, Northern Brewer!
Peat-Smoked Porter
Ingredients:
- 1 pound Black Malt
- 0.25 pound Briess Caramel 80
- 0.25 pound Peated Malt
- 6 pounds Munich Malt Syrup
- 2 pounds Dark DME
- 1 oz Chinook hops (12% AA)
- 2 oz Williamette hops (~4% AA)
- Wyeast #1056; American Ale yeast
Soak the specialty grains in 2 gallons of water heated to 170 degrees F for 20 minutes. Remove the grains and discard, and bring the wort to a boil. Remove from heat.
Add the Extract, and bring the wort back to a boil. Set a timer for 60 minutes, and add the Chinook hops. After 20 minutes, add 1 oz of Williamette hops, and add the remaining ounce after another 25 minutes.
Cool the wort as normal, and pitch the yeast when below 80 degrees F. Primary should take about 5 days, and secondary should take about a week. Bottle and age as desired.
Should be quite tasty, no? 
Peated Malt eh? You're going to have to give a run down on how it turns out!
Aspen,
Check the instructions again. I would'nt steep
the grains at 170F for 20min. It should be around
150-155F. 170F is mash-out temp. which means
you will just get color, but very little flavor. Some
instructions say steep UNTIL 170F is reached then
remove the grains. At 170F you don't get any
sugar conversion from the malt.
Brew on...
Wxdude
Ahh yes, I probably should clarify that... 
What I do is heat the water up to 170 degrees and then begin the steeping process, leaving the water to cool for twenty minutes or so with the specialty grains in it. I have not had any sort of problems in the past, and it prevents me from forgetting to keep the temperature below 170 with the grains in, as that could potentially extract some harsh tannins.
Took a test sample of this beer last night (Warm, un-aged and uncarbonated...), and all things considered, it was quite tasty! Should be quite a wonder in a week or two!
This is also the test batch for the new carbonation stone I bought! Let's see how it goes 
Sorry, it would seem I have been forgetting to post updates on this recipe
It has now been aging in the keg now for about two months, and has gone through a pretty remarkable change. The smoky flavor that was so present at 4-6 weeks has faded fast, leaving only a small presence that complements the roasted malt flavor nicely. While I would prefer more smoke, the beer has received great reviews from others.
Also, the head on this beer is one of the best I have ever made. Thick & creamy, & lasts until the bottom of the glass! This beer is one I would recommend to anyone who wants to try something maybe a little out of the ordinary.
In other news, my Oatmeal Stout should be ready for extensive product testing in about a week!
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|