I just brewed this three weeks ago and just tested it out. It didn't get very
smokey, but it sure is a good porter. The combination of mild ale malt and
chocolate gives a nice opaque brown beer without the ashy flavors that can
come from black patent malt.
NOTE: 3.5 gallon recipe
2 pounds Munton and Fisson mild ale malt, soaked 20 minutes and smoked
for 1 hour over appliewood chips and charcoal, then dried for 30 minutes in
350 F oven
3 pounds M+F mild ale malt
1-1/2 pounds Klages 2-row malt
1 pound light crystal malt (40 Lovibond)
1 pound chocolate malt
1/2 ounce Northern Brewer hops (alpha acid = 6.8%) (60 minutes)
1/2 ounce Northern Brewer hops (alpha acid = 6.8%) (30 minutes)
1/2 ounce Cascade hops (alpha acid = 5.6%) (30 minutes)
Wyeast London Ale yeast
OG = 1.055, IBU's = 42
Mashed in at 150 F in 2.5 gallons water, raised temp to 158 and mashed 60
minutes. Raised temp to 165 F for 5 minutes and sparged in drilled bucket
sparger until 4 gallons of runoff was collected.
Boiled runoff with first hops for 30 minutes, then added remaining hops and
boiled 30 minutes more. Chilled with immersion chiller and poured into 5
gallon carboy. Pitched with yeast starter and fermented 12 days at 65 F.
Bottled with 1/2 cup cane sugar in 1 pint water.
You may publish this freely as long as you credit me as the source.