Smoked Porter Recipe

Looking for a beer that’s perfect for those chilly winter nights? Look no further than this delicious Smoked Porter recipe! Combining rich and smoky malt flavors with subtle hints of red berries, this reddish-brown ale is sure to warm you up and leave you wanting more. Follow the recipe below to make your own batch of this irresistible brew.

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Smoked Porter

Rich and smoky malt flavours combine perfectly with subtle red-berry flavours to create this irresistible, dark, reddish-brown winter ale

Prep Time1 hour hr

Cook Time1 hour hr 15 minutes mins

To Ferment28 days d

Course: Beer

Cuisine: Ale

Keyword: Smoked Porter

Servings: 40 Pints

Calories: 190kcal

Author: Dan Smullen

Equipment

• 1 Large pot or mash tun for mashing
• 1 Stirring spoon or paddle
• 1 Thermometer
• 1 Fine mesh strainer or colander for sparging
• 1 Large pot for boiling
• 1 Hop bag or strainer for hops
• 1 Fermentation vessel (e.g. carboy or bucket)
• 1 Airlock and stopper for fermentation vessel
• 1 Hydrometer (for measuring specific gravity)
• 1 Auto-siphon or tubing for transferring beer
• 1 Bottling bucket or kegging equipment for packaging
• 1 Bottles or kegs for storing and serving the finished beer
• 1 Capper and caps (if bottling)
• 1 Cleaning and sanitizing solution (e.g. PBW and Star San)

Ingredients

For the Mash – Liquor 15 Litres (26 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

• 10 lb Pale Malt Quantity 4.5kg
• 1.8 oz Smoked Malt Quantity 700g
• 10½ oz Black Malt Quantity 300g
• 7 oz Medium Crystal Malt Quantity 200g
• 7 oz Caramunich I Malt Quantity 200g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins

• 1¼ oz (Hops) Challenger 7% When to add – At start of boil (IBU 23.8)
• ⅔ oz (Hops) Willamette 6.3% When to add – For last 10 mins of boil (IBU 4.2)
• ⅔ oz (Hops) Willamette 6.3% When to add – At turn off (IBU 0.0)
• 1 tsp Protofloc Other – When to add – For last 15 mins of boil

To Ferment – 18°C (64°F) – Conditioning 5 weeks at 12°C (54°F)

• 1 Wyeast 1187 Ringwood Ale

Instructions

• Heat 15 liters of water to 65°C/149°F in a large pot or mash tun.
• Heat 15 liters of water to 65°C/149°F in a large pot or mash tun.
• Mash for 1 hour at 65°C/149°F.
• While the mash is going, heat 27 liters of water to boiling in a separate large pot.
• After the mash is complete, sparge the grains with the boiling water to extract as much sugar as possible.
• Bring the wort to a boil and add the Challenger hops.
• Boil for 1 hour, then add the Willamette hops and Protofloc.
• Boil for an additional 15 minutes, then turn off the heat.
• Cool the wort to 18°C/64°F.
• Transfer the wort to a fermentation vessel and pitch the Wyeast 1187 Ringwood Ale yeast.
• Ferment the beer for 5 weeks at 18°C/64°F.
• After fermentation is complete, condition the beer for 5 weeks at 12°C/54°F.
• Carbonate the beer to your desired level and enjoy!

Unique Flavor Profile

The Smoked Porter recipe combines a variety of malts to create a complex, smoky flavor with subtle red berry notes. This unique flavor profile sets this beer apart from other winter ales.

Easy to Follow Instructions

This recipe provides step-by-step instructions for every stage of the brewing process, making it easy for homebrewers of all levels to make their own batch of Smoked Porter.

Perfect for Winter Nights

With its rich, warming flavors and deep reddish-brown color, this Smoked Porter is the perfect beer to enjoy on chilly winter nights.

Customizable

While this recipe provides specific ingredient amounts and fermentation times, homebrewers can experiment with different malts, hops, and yeast strains to customize the beer to their liking.

Impress Your Friends

Brewing your own beer is a great way to impress your friends and family. Share a bottle of your homemade Smoked Porter and show off your brewing skills!

FAQ on Making this Smoked Porter Recipe