Hits from the bong

[Capn Ahab]

Here is a quadruple whammy for your perusal; you might spot a bit of a theme...

All 20 litre or thereabouts batches.

Smoked Brown Porter

2.10 kg Maris Otter pale
1.75 kg smoked malt
0.45 kg brown malt
0.37 kg crystal malt (130 EBC)
0.17 kg Carafa Special II

Single infusion mash at 152 F for 60 mins + 10 min mash out at 168 F

75 minute boil

50 g Fuggles - 60 mins - 27 IBU

WLP011 European Ale yeast, fermented at 18 C. Some of it is 'lagering' in a demi-john in the garden.

OG 1.048 - FG 1.012

Made this a couple of weeks ago and I love it!


Smoked Dusseldorf Alt

1.53 kg Weyermann pils malt
1.46 kg smoked malt
1.45 kg Munich malt
0.24 kg Caramunich
0.23 kg aromatic malt
0.07 kg Carafa Special II

Was planning to mash this at 149 F but missed mash temp and did a two step mash, about 140 F for 60 mins, 158 F for 20 mins, 10 min mash out at 168 F.

90 min boil.

55 g Tettnang - FWH 90 mins - 29 IBU
20 g Tettnang - 15 mins - 5 IBU

WLP011 European Ale yeast re-used from the smoked porter, again fermented at around 18 C. It is still in the FV and first taste suggests it is a touch too bitter, but luckily not too thin, which I was worried about after the mash cock up.

OG 1.052 - FG 1.010


Smoked Weizenbock

Got the mash on for this now.

3.48 kg wheat malt
1.51 kg Weyermann pils malt
1.05 kg smoked malt
0.65 kg Munich malt
0.25 kg Caramunich
0.10 kg Carafa Special III

Did a ferulic acid rest at 113 F for 10 mins, doing a 60 min rest at 152 F now, then gonna mash out at 172 F (a bit extra heat makes lautering easier with wheat apparently).

90 min boil.

38 g Liberty - 60 mins - 17 IBU

WLP300 Hefeweizen Ale yeast

Going for an OG of 1.067 for this and hoping it's cold enough near my back door to ferment at 17 C.


Smoked Red Ale (next week's brew!)

2.75 kg Maris Otter pale
0.75 kg smoked malt
0.45 kg crystal malt (130 EBC)
0.34 kg crystal rye malt
0.23 kg amber malt
0.008 kg Carafa Special III

Nicked the idea of doing a no sparge brew off Ali, so single step 22.55 litres to mash at 158 F for 40 mins, followed by 10 min mash out at 168 F. Apparently conversion at this temp can be complete in 15 -20 minutes, but I don't plan to do an iodine test, so am going for 40 mins to be on the safe side.

75 min boil.

32 g EKG - 60 mins - 22 IBU
12 g EKG - 10 mins - 3 IBU

Wyeast 1318 London Ale III yeast

Aiming for OG 1.049 and will ferment at 19 C.

Hell yeah!

[alikocho]

The theme is the use of Carafa Special, right? ;)

[I_used_to_brew]

How did the Smoked Brown Porter turn out (I may have tried it, but I can't remember..).

Did you think there was enough bitterness at 27 IBU?

[Capn Ahab]

How did the Smoked Brown Porter turn out (I may have tried it, but I can't remember..).

Did you think there was enough bitterness at 27 IBU?

I liked it and will brew it again without changing anything (I never brought it to any meetings). The bitterness was fine as it was.