Alaskan Smoked Porter
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.012 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 50 IBU |
| Minimum Color: | 22.0 SRM | Maximum Color: | 35.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.054 SG | Expected OG: | 1.065 SG |
| Expected FG: | 1.016 SG | Apparent Attenuation: | 74.0 % |
| Expected ABV: | 6.5 % | Expected ABW: | 5.0 % |
| Expected IBU (using Tinseth): | 46.0 IBU | Expected Color (using Morey): | 39.6 SRM |
| BU:GU ratio: | 0.71 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 8lb 4oz | 55.7 % | 2.2 | In Mash/Steeped |
| German Munich Malt | 4lb 0oz | 27.0 % | 3.3 | In Mash/Steeped |
| US Chocolate Malt (350) | 1lb 4oz | 8.4 % | 65.1 | In Mash/Steeped |
| US Caramel 40L Malt | 12.00 oz | 5.1 % | 4.5 | In Mash/Steeped |
| UK Black Patent Malt (525) | 9.00 oz | 3.8 % | 43.9 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Chinook | 12.0 % | 1.20 oz | 39.2 | Loose Pellet Hops | 60 Min From End |
| US Willamette | 5.0 % | 1.00 oz | 6.8 | Loose Pellet Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Recipe Notes |
|
OG: 1065 FG: 1.015 IBU: 45 SRM: 58 ABV: 6.5% Called for 90 minute boil. Smoke 1lb munich malt over alder wood. Wyeast 1968 or 002. |