KoedBrew
Well-Known Member
Smoked Cherry Porter
Batch Size: 10 gallons
Boil Size: 11.5 gal
OG: 1.072 SG
Estimated Color: 38 SRM
Estimated IBU: 30.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Malt:
------------
20.50 lb Pale Malt, Maris Otter (3.0 SRM) 79.8%
2.0 lb Smoked Cherrywood Malt (9.0 SRM) 7.8%
1.0 lb Chocolate Malt (475.0 SRM) 3.9%
1.0 lb Caramel/Crystal Malt - 120L (120.0 SRM) Grain 3.9 %
0.70 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.7 %
0.50 lb Black Patent Malt (525.0 SRM) 1.9%
Hops:
-------------
1.00 oz Czech Saaz [4.00 %] (60 min) Hops 8.1 IBU
2.00 oz Goldings, East Kent [4.75 %] (45min) Hops 17.2 IBU
1.00 oz Goldings, East Kent [4.75 %] (30 min) Hops 4.9 IBU
Other:
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1.00 tablet Whirlfloc (Boil 10.0 min) Misc
49 oz Can x2 Cherry Puree (Secondary 14.0 days) Misc
Yeast
------------
1 Vial English Ale Yeast (White Labs WLP002) 1L Starter
1 Vial London Ale Yeast (Wyeast 1028) 1L Starter
Mash temp: 153 degrees F 60 minutes
Sparge temp: 170 degrees F
Ferment at 65 degrees F
I split the wort between 2 carboys and use the 2 yeasts listed above.
I also put 1 - 49 oz can of Vinters Harvest Cherry Puree in each
carboy after 2 weeks, I do not use a secondary fermenter I just added it to
Primary after 10 day then let it sit for 14 days.
This beer turned out amazing! Placed 3rd in Category 23A at a local competition with an average score of 40. It is slightly smokey, slightly cherry tasting
Bottle or Keg...I prefer bottles because this age peaks at the 4-6 months of age.
Yeast Flavor notes- WLP002 tasted more Smokey
Wyeast 1028 tasted more fruity, cherry was more pronounced but still subtle
Batch Size: 10 gallons
Boil Size: 11.5 gal
OG: 1.072 SG
Estimated Color: 38 SRM
Estimated IBU: 30.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Malt:
------------
20.50 lb Pale Malt, Maris Otter (3.0 SRM) 79.8%
2.0 lb Smoked Cherrywood Malt (9.0 SRM) 7.8%
1.0 lb Chocolate Malt (475.0 SRM) 3.9%
1.0 lb Caramel/Crystal Malt - 120L (120.0 SRM) Grain 3.9 %
0.70 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.7 %
0.50 lb Black Patent Malt (525.0 SRM) 1.9%
Hops:
-------------
1.00 oz Czech Saaz [4.00 %] (60 min) Hops 8.1 IBU
2.00 oz Goldings, East Kent [4.75 %] (45min) Hops 17.2 IBU
1.00 oz Goldings, East Kent [4.75 %] (30 min) Hops 4.9 IBU
Other:
-------------
1.00 tablet Whirlfloc (Boil 10.0 min) Misc
49 oz Can x2 Cherry Puree (Secondary 14.0 days) Misc
Yeast
------------
1 Vial English Ale Yeast (White Labs WLP002) 1L Starter
1 Vial London Ale Yeast (Wyeast 1028) 1L Starter
Mash temp: 153 degrees F 60 minutes
Sparge temp: 170 degrees F
Ferment at 65 degrees F
I split the wort between 2 carboys and use the 2 yeasts listed above.
I also put 1 - 49 oz can of Vinters Harvest Cherry Puree in each
carboy after 2 weeks, I do not use a secondary fermenter I just added it to
Primary after 10 day then let it sit for 14 days.
This beer turned out amazing! Placed 3rd in Category 23A at a local competition with an average score of 40. It is slightly smokey, slightly cherry tasting
Bottle or Keg...I prefer bottles because this age peaks at the 4-6 months of age.
Yeast Flavor notes- WLP002 tasted more Smokey
Wyeast 1028 tasted more fruity, cherry was more pronounced but still subtle