It’s a good time of the year to start making bigger beers as well as darker beers. If you decide to make a big beer it will be ready some time next year around this time. So it’s one of those pay me now or pay me later things. Trust me when I say, a home brew that has aged for that long is extremely good and extremely rewarding to drink. But not every one can wait for that long, so then it leads us to just darker beers.
If you were looking at making darker beers, they are perfect for this time of year as well. Darker beers warm you up when it starts getting a bit colder outside. This one is a smoked porter, and it is really smokey. I’ve found that people either love or hate them, there really is no middle ground. In general though, when I drink them I’ll have one at the end of the beer session. I can’t drink more than 2 or 3, while they are refreshing they just aren’t something I find myself sipping on all night long. So this recipe is going to be smokey, dark and has robust flavors. What’s nice about this one is that it has Chinook hops in it for the bittering, this will shine and won’t be washed out by the smoked malt. It really adds a nice balance to the beer. If that sounds like something that you want to do or make try making this smokey porter.
1.5 lbs German Smoked Malt
12 oz 60L Crystal Malt
8 oz Chocolate Malt
7 oz Black Malt
4 lbs Light LME
4 lbs Light DME
1 oz Chinook Hops (60 min)
1/2 oz Willamette (15 min)
- Heat 2.5 gallons of water up to 150 degrees
- Steep grains for 30 minutes
- Take grains out
- Add malt extract and bring to boil
- In beginning of boil add Chinook hops
- Boil for 45 minutes
- Add Willamette hops
- Boil for 15 minutes
- End boil, fill to 5 gallons pitch yeast
Primary for 2 weeks then bottle.