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Monster Media 1993 #2
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SMOKPO.REC
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1993-07-10
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Here's a recipe I've been trying to invent ever since I read Michael
Jackson's article in the Summer 1990 issue of Zymurgy. I've never
had the Alaskan Smoked Porter since it never made it out of state but
I think I'm getting pretty close with this all grain recipe.
Grain Bill
3 lb Klages Malt
2 lb Rauch Malt (obtained from Liberty Malt-Seattle, WA)
.5 lb Munich Malt
.5 lb Vienna Malt
.75 lb Chocolate Malt
.25 lb Black Patent Malt
.75 lb Crystal Malt (30 Lovibond)
2 oz Roast Barley
.75 lb Carapils Malt
2 oz Red Wheat Malt
Hops
First addition (after 30 minutes of boil):
1 oz Eroica leaf hops (10.8 alpha)
.25 oz Chinook pellet hops (8.8 alpha)
Second addition (after 60 minutes of boil):
1 oz Kent Golding pellet hops (4.8 alpha)
Final addition (after 90 min of boil, 2 min boil, steeped 15 minutes
.25 oz Cascade pellet hops (4.4 alpha)
.25 oz Kent Golding leaf hops (4.5 alpha)
Yeast
Wyeast 1056 (Chico) started in 3 quarts water, 1 cup dry light
extract and 1/4 tsp yeast energizer.
Procedure
2.6 gallons of our soft, neutral Seattle pre-boiled water treated
with 1.5 tsp of gypsum was heated to 138 degrees and grains doughed
in and stirred for 5 minutes. The temperature stabilized at 130
degrees. This was held for 30 minutes. The PH of the mash was hard
to read because of the dark color but I'm guessing that it was low,
around 5. I carefully bottom heated the mash to 159 degrees and held
it for 30 minutes. The temperature fell during this time to 155 so I
applied more bottom heat to raise it back to 159 and held for another
30 minutes. Iodine test negative.
I Lautered in a "Bag and Bucket" tun, sparging with 5 gal of pre-
boiled water at 170 degrees. I added 15 drops USP Acetic acid to get
the PH to 5.1. I collected 6.25 gallons.
The boil was strong and uncovered. Hops were added per the above
schedule. I chilled with a BIOTA counter-flow chiller and collected
5.2 gal of wort into a 7 gallon glass carboy. The original gravity
was 1.050 before pitching the yeast starter which was in full
blooming high krausen. Pitching temperature was 72 degrees.
Fermentation
I wrapped the carboy with a wet towel and stuck the carboy and towel
into a black trash bag to keep the floor dry. I used a big rubber
band to keep the bag cinched to the carboy about half way down so
that the towel would be partly exposed to the air. I fermented in a
draft-free room with an ambient temperature of 74 degrees. The flat
plastic color band thermometer taped to the side of the carboy read
62 degrees for the 5 day primary fermentation. No blowoff hose was
needed and fermentation kicked in after 6 hours, peaking at 18 hours.
I racked to the secondary 5.5 gallon carboy after 5 days and repeated
the wet towel and bag routine. After a week, I bottled with 3/4 cup
dextrose. Terminal gravity was 1.017. I left .5" air space in the
12oz long neck bottles. I aged it in the cellar at 68 degrees for
three weeks before tasting.
Tasting Impressions
I'm not a certified beer judge (yet) but here's my score/description:
Bottle Inspection:
Yep, they're bottles alright. No rings at the neck.
Bouquet/Aroma:
Assertive hop aroma. Spicy/flowery from the Cascades. Only a
faint hint of the smoked malt. If I didn't know to look for it,
I might have missed it. Malt aroma faint in background.
Appearance:
Very dark, almost opaque when I shined my flashlight through a
pint. what I could see was clear. Head was tan, strong and
dense and lasted for 5 minutes. It laced nicely.
Flavor:
Hop spice up front, no doubt. Malt comes on second. Hop
bitterness returns. Smoke flavor in the aftertaste, especially
after a good belch. Long lasting bitterness in aftertaste but
not unpleasant.
Body:
Medium to slightly thin. No warming detected.
Drinkability and Overall Impression:
Don't ask me to send you any, OK? This should be served at the
warm end of cellar temperature (58 degrees) for the smoke
character to be present.
Suggestions for Improvement:
I was hoping for a bit higher gravity and more smoke character up
front, although I really like Rauch beers. For my taste, I'd add
another pound of Rauch. The hops were pretty strong up front. I
might cut back on the bittering hops or use a lower alpha acid
boiling hop. The only other improvement I could think of would be to
brew 25 gallons instead of 5!