Brew Day: Smoker in the Rye Porter
You know what goes well with Rye? Smoke. For this robust porter, I’m looking for a balance of rye spice, some smoke, along with the dry bitter, coffee, chocolate notes found in dark and roasted malts.
For this beer, I used tap water given it is very high in carbonates and plays well with dark beers. I did end up lowering its pH to 6.0 per the notes below.
The backbone of this brew is Crisp Best Ale, a British pale malt which is not as neutral as american or canadian 2-row, providing a distinctive malty and sweet foundation.
For rye, I used Briess Rye Malt as well as a bit of Weyermann Chocolate Rye Malt.
For smoke, I chose two different smoked malts. First Weyermann Smoked Malt, a beechwood smoked malt traditionally used in Rauchbier, along with Briess Cherrywood Smoked Malt, which provides a much more pronounced smoke character and is therefore used Sparingly.
Finally, a dash of Carafa III helps get the target color and a bit of more roast character expected in a porter.
|Crisp Best Ale||6 lb||43.2 %|
|Weyermann Smoked Malt||3 lb||21.6 %|
|Briess Cherrywood Smoked Malt||1 lb||7.2 %|
|Briess Rye Malt||3 lb||21.6 %|
|Weyermann Chocolate Rye Malt||10 oz||4.5 %|
|Weyermann Carafa III||4 oz||1.8 %|
For this beer, I’ll keep hops very classical and let them play a supportive role. The grain bill will be layered with complexity while not allowing individual flavors to overpower the grist.
|East Kent Goldins||60m||2oz||Whole Hops||6.3%|
|Whirlfloc||1 tablet||15m left in boil|
|Yeast Nutrients||¼ tsp||15m left in boil|
|WLP007 Dry English Ale Yeast||White Labs||70 - 80%||1.8l starter with one vial|
Mash at 154F for 60m.
September 05, 2015
Started by treating brewing liquor to get pH down to 6.0. Initial water pH was 7.9, and I added 3ml - 6ml of phosphoric acid at a time to get to 6.0. Full procedure was as follows:
|Amount of Phosphoric Acid Added||pH|
Added 30 ml of phosphoric acid total.
Heated up strike water to 171 and Doughed-in. Mash temperature was on target at 154F.
Added ½ tsp Calcium Choloride to mash.
Mash pH was 5.4, 10 minutes into the mash.
Sparged for 45 minutes to collect 8.5 gallons of wort in the kettle, while I enjoyed a Salty Dog Gose.
Added ¼ teaspon of Gypsum and ½ teaspoon of Calcium Chloride to kettle.
Started the boil, and 5 minutes later it got the hot break. At this point started the 60 minute boil, adding ingredients per the recipe.
Cooled through the plate chiller, and collected 6 gallons of wort in the fermenter.
Aerated and pitched entire starter in fermenter. Total volume is about 6.5 gallons, at an OG of 1.059.