Smoked Porter
Servings
1gallon
Servings
1gallon
Ingredients
Mash
Splarge
Boil
Fermentation
Instructions
Mash
  1. Heat water to 160 F
  2. Add milled grains
  3. Steep for 60 minutes at 150 F
  4. Hot break at 170 F after 60 minutes
Sparge
  1. Heat water to 170 F
  2. Filter water through mash (for those who aren’t familiar with all-grain brewing, the mash and accompanying liquid is placed in a strainer over a pot. The water is then poured over the strained mash. Then you stick the strainer over another pot and pour all of that liquid over the mash. To avoid mess I sometimes use a ladle to evenly distribute the liquid over the mash pile)
Boil
  1. Boil for 60 minutes
  2. 50% hops at beginning of boil, 50% at 45 minute mark
Recipe Notes

Cold break

Instead of ice, I cool my brew pot by dunking it in a sink full of cold water and ice packs from my mom (who is paranoid about food safety and travelling with food) and the local sports injury clinic.

Fermentation

After the beer has cooled add filtered beer plus 1/2 packet of yeast to carboy and shake vigorously.