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Home » Recipes » 2001 March - Shop Brew - Rich's Smoked Porter
2001 March - Shop Brew - Rich's Smoked Porter
Style:    Smoked Porter
Brewed by:    Rich Schmittdiel, Drew Beechum, Cullen Davis, Dave Hull
Brewed at:    The Shop
Batch Size:    15.0 Gallons (US)
Boil Time:    60 minutes
Est. OG:    1.056
Actual OG:    1.052
Est. IBU:    29.9 IBUs
Est. Color    16.9 SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Domestic 2-Row Great Western 30 lbs 82.8%
Chocolate Scotland 0.75 lbs 2.1%
Cara-Wheat France 2.0 lbs 5.5%
Cara-Pils Dextrine 2.0 lbs 5.5%
Peat Smoked Malt Scottish 0.5 lbs. 1.4%
Honey Malt Gambrinus 1.0 lbs. 2.8%
Hops
Name Form Alpha Oz Time
Perle Whole 7.8% 2.0 60
Goldings Whole 3.7% 2.0 30
Fuggles Whole 4.7% 1.0 15
Yeast
Man. Code Name Type
Wyeast 1318 London Ale III Liquid Ale
White Labs WLP025 Southwold Ale Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 153 F 60 minutes Infusion 10.0 gallons
Extras
2 Tablespoons Gypsum Water Addition
Notes
Pitched Wyeast 1318 London Ale III Slurry (5 G), and WLP025 Southwold (10 G)
Was done as a concentrated boil (13 Gallons) and diluted to strength.
Plan is currently that we will secondary the beers on top of oak for 3 weeks. The 1318 Batch by Rich will be racked onto French Oak Beans soaked in Scotch Ruby Port and Vodka. The WLP025 Batch by Drew will be racked onto Oregon Oak Beans soaked in Sherry and Vodka. The soaking process protects against infection and adds character to the beer.
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Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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