Between some projects around the house and GABF, it feels like I haven't been able to brew is much as I'd like. I have five taps on the keezer now but almost none of them are the darker more flavorful types of beer that I associate with fall and winter weather. Porters are one of my favorite styles as are smoked beers, so today I'm brewing up a smoked robust porter. There's just something I love about the roasty character blended with a bit of smokey goodness.
I made a smoked porter last year that was supposed to be a clone of Alaskan Brewing Co.'s Smoked Porter. I home-smoked all the malt for that one and it turned out really well. This one is not quite as big of a beer, but it still fits within the style guidelines for a robust porter. This time I'm also using Briess Cherrywood Smoked Malt instead of home-smoked malt. Here's the recipe as I'm making it:
3.5# Rarh Pale Malt
3.5# Crisp Maris Otter
1.5# Briess Cherrywood Smoked Malt
0.75# Briess Crystal 40L
0.75# Briess Crystal 80L
0.75# Briess Chocolate
0.75# Weyermann Munich II (Dark)
0.31# Briess Black Patent
28.3g Chinook (60 min)
28.3g Willamette (20 min)
1/2t Wyeast Yeast Nutrient
1/2 Whirlfloc
WLP001 California Ale Yeast in 1.2L starter
Mash at 155F for 60 minutes. 90 boil. Ferment at 62F
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