Description

This is a Community Recipe created by monkeymullins

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Weyermann® Premiere Pilsner Malt (4150 grams)
Thomas Fawcett – Medium Peat Smoked Malt (610 grams)
Crisp Roasted Barley (700 grams)
Crisp Chocolate Malt (440 grams)
Crisp Brown Malt (210 grams)
Weyermann® CaraMunich® Type 2 (350 grams)
Flaked Oats Including Husk (530 grams)
Cascade Pellets (30 grams)
Centennial Pellets (20 grams)
Simcoe Pellets (46 grams)

Method

Beer Style (main): American Ales
Beer Style (sub): Smoke Porter
Batch Size: 21
Original Gravity: 1084
Final Gravity: 1024
ABV %: 7.6
IBU: 52

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 72
Out time (mins): 15

THE BOIL
Boil time (mins): 60

Additions and timing:

210g  Sugar Added During Mash. (not included)

Hop Timings
Simcoe 26g at 60mins
Simcoe 20g at 15mins
Centennial 20g at 10mins
Cascade 30g at 1mins

Secondary additions and timing:

Ferment at 18c – 20c for 14days and keg/bottle.

Condition for 2-6 weeks before drinking.

Yeast: WLP002 – S-04 x 2 (not included)
Fermentation temperature/steps: 18c – 20c for 14 days

Comments:

A cross of a smoked porter/black IPA – Inspired by To ols Black Ball Porter.

Taste really rounds off the longer you leave it.