brew #018: hellburner smoked robust porter
I’m on a roll now! This malt mill has kicked my production into high gear. This time around I wanted to make a nicely (not overbearing) smoked porter. I smoked 1.75 lbs of munich myself using cherry and alder wood. It gave a very delicate and almost fruity smoke that I am excited to see how it plays off the chocolate-y malts of the bill. Summery? No. Heavy metal? Yes.
Ingredients
Fermentables
10.00 lb Munich Malt (9.0 SRM) 73.5 %
1.75 lb Smoked Malt (9.0 SRM) 12.9 % [smoked with cherry, alder wood]
0.75 lb Chocolate Pre (350.0 SRM) 5.5 %
0.35 lb Black (Patent) Malt (500.0 SRM) 2.6 %
0.50 lb Caramel Malt – 40L (40.0 SRM) 3.7 %
0.25 lb Caramel Malt – 80L 6-Row (80.0 SRM) 1.8 % [mix and match crystal leftovers]
Hops
1.00 oz Nugget [12.50%] (60 min) 39.4 IBU
0.60 oz Williamette [4.90%] (30 min) 7.1 IBU
Misc
Half Tablet of Whirlfloc
Yeast
Safale US-05
Safale S-04
The Brew
Soundtrack: Cartel, then Jenny watching Julie and Juliet…not metal. :(
Brew Beer: Lindemans Gueuze
Stats
Batch Size: 5.25 gal
Mash: 4.5 gal [1.32 qt/lbs], 60 min at 152F
RA Target: ~80 (slightly high…)
Water adjustment: 0.2 tsp chalk, 0.5 tsp gypsum, 0.3 tsp epsom salt, 1 tsp baking soda, 0.5 tsp salt (into 8 gal. Chicago water, targeting a ‘harder’ London profile)
Sparge: ~4.5 gal, 15 min at 168F (batch)
Efficiency: 75% (brewhouse)
Mash pH: (could not read due to color bleed)
Boil Duration: 60 min
Original Gravity: 1.070
Final Gravity: 1.017
Est. ABV: 7.0%
IBU: 47
Color: 37 SRM
Fermentation: 5 days at 65F
Carbonation: 2.4 vols
Brewed: 5/15/10
Bottled: 6/15/10
