Mesquite Smoked Porter

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Mesquite Smoked Porter (6%)
Mesquite-smoked malt isn’t something you can just buy from your local homebrew store. You need to make it yourself and that’s half of the fun. This dark, smoky sensation is totally worth the extra effort. We promise you’ll be glad you did.
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients:
Prep
  1. 2 coals
  2. 5 mesquite bricks
  3. 300g (0.65 lb) Maris Otter malt
60-Minute Mash at 69°C
  1. 2.4L (2½ qt), with an extra gallon (3.8 L) for sparging
  2. 570g (1.25 lb) Maris Otter malt
  3. 300g (0.65 lb) mesquite-smoked Maris Otter malt (produced during prep)
  4. 115g (0.25 lb) Caramel 60 malt
  5. 35g (0.08 lb) Chocolate malt
  6. 32g (0.07 lb) Black malt
  7. *All grains should be milled - see this page for information on milling
60-Minute Boil
  1. 12g (0.4 oz) Fuggle hops, split into thirds
  2. 6g (0.2 oz) Tettnang hops
Fermentation
  1. American ale yeast, such as White Labs 001
  2. 65g maple syrup, for bottling
Instructions:
Prep
  1. Using a smoker, ignite the coals and mesquite briquettes. Allow the fire grow until the smoke turns white. Smoke 300g of Maris Otter malt in a thin layer on a wire screen over indirect heat for around one hour. Let the malt cure in a closed jar for 5 days before using.
Mash
  1. In a medium-sized stockpot, heat the 2.4 L (2½ quarts) of water over high heat to 70°C. Combine with all the malts and stir gently. The temperature should decrease to 67°C within 30 seconds. Take the pan off the heat. Steep the grains for 60 minutes at 67°C. Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to 67°C. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
Sparge
  1. Position a fine-mesh strainer across a stockpot and pour the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
Boil
  1. Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add one third of the Fuggle hops. After 40 minutes, add the remaining two thirds of Fuggle hops, and after 55 minutes add the Tettnang hops. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 60 minutes, take the pot off the heat and place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
Fermentation
  1. Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the maple syrup - see this page for bottling instructions.
Notes:
Suggested Food Pairings
  1. Brisket, pork ribs, Kreuz Market’s cheddar and jalapeño sausages
  2. Note: If you really do not want to smoke your own malts, you can use commercially available beechwood or cherrywood smoked malt instead. Although we really recommend you give the smoking a try.
For 5 Gallons:
Prep
  1. Using a smoker, ignite the coals and mesquite briquettes. Allow the fire grow until the smoke turns white. Smoke 1.4kg (3.2 pounds) of Maris Otter malt in a thin layer on a wire screen over indirect heat for around one hour. Let the malt cure in a closed jar for 5 days before using.
60-Minute Mash at 69°C
  1. 12.5 L (3¼ gallons), with an extra 5 gallons (15.2 L) for sparging
  2. 2.8kg (6.25 pounds) Maris Otter malt
  3. 1.4kg (3.15 pounds) mesquite-smoked Maris Otter malt (produced during prep)
  4. 570g (1.25 pounds) Caramel 60 malt
  5. 185g (0.4 pound) Chocolate malt
  6. 160g (0.35 pound) Black malt
60-Minute Boil
  1. 2 ounces (56.7 grams) Fuggle hops, divided into thirds
  2. 1 ounce (28.35 grams) Tettnang hops
Fermentation
  1. American ale yeast, such as White Labs 001
  2. 340g maple syrup, for bottling.
BrewConductor http://brewconductor.com/

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