Smoked Porter

March 1, 2010 By K. Florian Klemp

5 gallons

OG 1.060

0.5# Black Patent malt
0.5# CaraAroma malt
1# CaraMunich malt
3# Weyermann rauchmalz
7# Pale ale malt
Mash at 150° F for one hour
7.5 AAU East Kent Goldings for bittering
1.0 oz East Kent Goldings for aroma

Ferment with London or American ale yeast

For extract brewing, mash the rauchmalz and specialty grains together, and replace pale ale malt with 5# light malt extract, or replace rauchmalz and pale ale malt with 7# light malt extract and steep 3 oz. peated malt with the other specialty grains.