Old World Porter Recipe
All Grain HomeBrew Recipe for an Old World Porter
Profile: HomeBrew recipe for an English Style Old World Porter. Uses smoked malt to match flavors of malted barley when wood fire was used to dry the malt. Primary fermentation is with an Irish Ale yeast and secondary with a low intensity strain of Brettanomyces to add some earthy character. Requires a fair amount of aging to acquire an authentic flavor profile.
9 lbs Maris Otter Pale Malt
4 lbs home-smoked 2-rwo pale malt (see how to home smoke grain below) or beechwood smoked commercial malt
8 oz. Chocolate Malt
6 oz. Brown Malt
4 oz. Black Patent
1.5 oz. Northern Brewer 9%a, 60 minutes
1/2 oz. UK Fuggle 5%a, 20 minutes
1/2 oz. UK Fuggle 5%, at flameout
*Using apple wood or cherrywood chips. Soak wood chips for 30 minutes in water. Spray grain gently with water and mix to evenly moisten all the grain. Place wood chips on top of a pile of hot charcoal at one edge of a grill. Place grain in a stainless steel mesh container at the opposite side of the grill. Cover and allow the smoke to permeate the grain. Leave a small opening to allow the smoke to escape slowly. Smoke the grain for about an hour adding more wood chips as necessary to keep a thick smoke. Mix grain every 10 minutes. Let the grain dry out for a couple days before crushing it to brew with.
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.