Stone Smoked Porter

[TJ Brew]

LiverDance asked for this recipe at the Garrison Brew-off Gala (I think)

82.5% crushed North American two-row pale malt
9.5% crushed 75L crystal malt
5.5% crushed chocolate malt
2.5% crushed peat-smoked malt

Conversion temperature 157F [10 minutes]
Mash out 165F
0.293 lb/bbl Columbus hops (12.9% AA) [90 minutes]
0.23 lb/bbl Mt. Hood hops (6% AA) [0 minutes]

WLP007 Dry English Ale Yeast
or
WLP002 English Ale Yeast

Pitch rate 16 to 18

Starting gravity 1.065 (16 plato)
Final gravity 1.018 (4.5 plato)

Ferment at 72F

Variations (the part Liverdance actually asked for)

Stone Smoked Porter with Chipolte:
Put 0.42 oz of chopped dried chipolte peppers in a hops bag, add it during secondary fermentation, and allow it to steep for 3 days (or more or less, depending on how spicy you'd like your brew to be).

Stone Smoked Porter with Vanilla Beans:
Place 0.42 oz of split, scraped and chopped Madagascar vanilla beans in a hops bag, add it during secondary fermentation, and allow it to steep for 3 days (or more, or less, as you wish).

[LiverDance]

Chris and i had tried the vanilla and chipolte in the summer so this brew is on our list cause they were both awesome! Thanks

[hogie]

Looks great. I was looking for a 2nd recipe to brew today and this was inspired me. Gonna double up the smoked malt though.

[LiverDance]

Looks great. I was looking for a 2nd recipe to brew today and this was inspired me. Gonna double up the smoked malt though.

Cool, if you're using smoke malt then double up for sure if not even more(30%) but if it's Peat malt a little goes a long way and I would stick with the 2.5%!!

[hogie]

Thanks for the advice! I breezed right past the fact that it was peat in the recipe and I just have regular smoked malt anyway.

[gregarious]

I was intrigued by the stone smoked porter alone but the addition of chipolte peppers sounds fantastic.

[adams81]

Just kegged a batch of this with vanilla bean. Tastes great and the peat flavour is perfect. Present, but not too strong.

[jtmwhyte]

LiverDance asked for this recipe at the Garrison Brew-off Gala (I think)

82.5% crushed North American two-row pale malt
9.5% crushed 75L crystal malt
5.5% crushed chocolate malt
2.5% crushed peat-smoked malt

Conversion temperature 157F [10 minutes]
Mash out 165F
0.293 lb/bbl Columbus hops (12.9% AA) [90 minutes]
0.23 lb/bbl Mt. Hood hops (6% AA) [0 minutes]

WLP007 Dry English Ale Yeast
or
WLP002 English Ale Yeast

Pitch rate 16 to 18

Starting gravity 1.065 (16 plato)
Final gravity 1.018 (4.5 plato)

Ferment at 72F

Variations (the part Liverdance actually asked for)

Stone Smoked Porter with Chipolte:
Put 0.42 oz of chopped dried chipolte peppers in a hops bag, add it during secondary fermentation, and allow it to steep for 3 days (or more or less, depending on how spicy you'd like your brew to be).

Stone Smoked Porter with Vanilla Beans:
Place 0.42 oz of split, scraped and chopped Madagascar vanilla beans in a hops bag, add it during secondary fermentation, and allow it to steep for 3 days (or more, or less, as you wish).

is that supposed to be 157 for 10 minutes on the mash?

[adams81]

Thought that was weird as well. Maybe someone doing a very slow sparge? I used the temp but rested at conversion for 90 min.

Here is another source that confirms the 10 min time:
http://www.notsoprofessionalbeer.com/20 ... e.html?m=1" onclick="window.open(this.href);return false;

[jeffsmith]

That mash time is listed for the recipe in the Stone book as well. They advocate short mash times for a number of their recipes.