22B - Smoked Porter

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 12/19/2008
• Size: 5 gallon post-boil

Notes:

• Recipe is based on the Stone Brewing Co Smoked Porter recipe published in BYO Magazine in the December 2008 issue.
• Bittering hop changed to Zeus
  
• 4oz peated malt changed to 8oz German rauch malt
  

Grain Bill:

• 11lb Briess Organic 2-row malt
• 3/4lb Briess 60L crystal malt
• 1 3/4lb chocolate malt 350L
  
• 1/2lb German rauch malt
  

Yeast:

• Wyeast 1098 - British Ale
• Starter made using light DME
  

The Mash:

• dough in to 154F
• rest 60 minutes
• sparge with 180F
• collect 7 gallons
  

The Boil (90 minutes):

• 0.5oz Zeus (16.4%) @ 60
  
• teaspoon of Irish moss @ 15
  
• 0.5oz Mt Hood (5.0%) @ 10
  
• Total: 35 IBU(ish)

The Finish:

• OG: 1.065