Rebel Smoked Porter

As most homebrewers do I subscribe to the newsletters of online homebrew stores. They send out monthly emails highlighting specials for the month and new products. A little over a month ago I got the newsletter from Rebel Brewer with some awesome new products. One that really caught my eye was Alderwood Smoked Munich Malt. After attending the GABF this year and tasting Alaskan Brewing Smoked Porter I really wanted to try brewing a similar beer. Knowing that Alaskan Smoked Porter used alderwood smoked malt I was in search of any malt I could get my hands on that was smoked with this wood. Rebel Brewer was the first place I found that carried a malt of this variety. I immediately placed an order for 6 pounds of this malt to use in a 12 gallon batch of porter. There was a smoked porter recipe on the website so I figured I would try a variation of that for my first smoked porter. I had a 50 pound bag of 2-row in the basement so all I needed now was the specialty grains and I would be set. Brew day went smooth and I now have 12 gallons of smoked porter in my conical fermenting. I plan on kegging 5 gallons and bottling the rest to age. I think I will try and serve the keg on my stout tap to give it a nice creamy head. Stay tuned for a tasting in the coming weeks.

Recipe: Smoked Porter
Brewer: Ashley Strube
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
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Batch Size: 12.00 gal
Boil Size: 15.38 gal
Estimated OG: 1.064 SG
Estimated Color: 28.7 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.61 %
6 lbs Munich Malt (9.0 SRM) Grain 20.87 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 6.96 %
1 lbs Crystal Malt - 60L (60.0 SRM) Grain 3.48 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3.48 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.61 %
1.00 oz Nugget [12.20 %] (60 min) Hops 22.1 IBU
0.33 oz Williamette [4.90 %] (30 min) Hops 1.5 IBU
0.33 oz Williamette [4.90 %] (10 min) Hops 0.6 IBU
0.33 oz Williamette [4.90 %] (1 min) Hops 0.5 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968)

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 28.75 lb
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Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 9.00 gal of water at 163.6 F 152.0 F
10 min Mash Out Add 3.80 gal of water at 211.4 F 168.0 F

Pumpkin Beer

About a month ago I was getting groceries and saw pie pumpkins and I knew it was that time of your again. It is time to brew a pumpkin beer!! I have brewed a pumpkin beer the past three years with great results. I have been trying different techniques and ingredients to see what is easiest and turns out tasting the best. The first year I tried the traditional technique of adding the pumpkin to the mash. It was very messy to say the least. The next year I read about throwing the pumpkin right in the boil. That was way easier and a lot less messy. It also seemed to give the beer a better pumpkin color. So here is what I did this year. First off I bought 4 pie pumpkins at the store. I quartered them and scrapped off all the seeds. If you have some baking pans it is a good idea to wrap them in at least one layer of aluminum foil, two is preferred. This protects the pan from the melting brown sugar that you will put on the pieces. I add brown sugar to each piece and bake in the oven at 350 for 60-90 minutes. This caramelizes the brown sugar and the pumpkin bringing out some nice flavors in the pumpkin. In past years I would stop here but his year they go back into the oven for a second baking. I heard that baking the pumpkin twice brings out more flavors that you cannot get with baking the pumpkin just once.



After it cools you cut the "meat" of the pumpkin away from the outside skin. You are now ready to add this to your boil. Using this method eliminates the worry of a stuck sparge that you could have if you put the pumpkin in the mash. I use a mesh strainer at the end of the boil to remove the pumpkin before I start cooling my wort. I do this because I use a March pump to whirlpool my wort as I chill with my immersion chiller. In the next couple weeks I will be bottling the beer and will post some tasting comments. Until then the recipe is below if you feel like brewing it for yourself. I normally do 12 gallon batches but for this one I bumped it up to 14 gallons to ensure I get 12 gallons at the end of the boil. With all the pumpkin and other protein and trub that will be in the bottom of the kettle I will probably loose two more gallons that normal. Cheers!!



Recipe: Pumpkin Ale
Brewer: Ashley Strube
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain

Recipe Specifications
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Batch Size: 14.00 gal
Boil Size: 16.76 gal
Estimated OG: 1.069 SG
Estimated Color: 13.3 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 52.17 %
9 lbs Munich Malt (9.0 SRM) Grain 26.09 %
4 lbs Aromatic Malt (26.0 SRM) Grain 11.59 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 4.35 %
3.00 oz Glacier [6.00 %] (60 min) Hops 27.4 IBU
2.50 tbsp Ginger Root (Boil 12.0 min) Misc
2.50 tsp Nutmeg (Boil 5.0 min) Misc
7.00 tsp Cinnamon (Boil 5.0 min) Misc
9.00 tsp Vanilla Extract (Secondary 14.0 days) Misc
2 lbs Brown Sugar, Light (8.0 SRM) Sugar 5.80 %
2 Pkgs London ESB Ale (Wyeast Labs #1968)

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 32.50 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 11.00 gal of water at 165.0 F 154.0 F

Notes:
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added 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp cinnamon in secondary or at bottling.

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