Rauch Smoked Porter pours a dark cola color with amber highlights, and a thin, wispy beige head. Dark roasty malts, pumpernickel, and a slight smokey quality. More of the same in the taste, with dark roasted malts, pumpernickel bread, mild earthy hops, and just a hint of smoke.
5 Gallon Yield, malt extract batch
7 lbs. Pale LME
1 lb. Chocolate Malt, milled for steeping
1 lb. Caramel Malt 80L, milled for steeping
.5 lb. Rauch Malt, milled for steeping
1 oz. E.K. Goldings hops, for bittering
1 oz. Mt. Hood hops, for aroma
English Ale Yeast (WLP002)
Bring two gallons of water to 160°F, turn off the heat and steep the milled grains for 15 minutes. Remove the grains and discard. Bring the grain tea to a boil, turn off the heat, and stir in the malt extracts until completely dissolved. Return to a boil and add the bittering hops. Boil for 60 minutes, then stir in the aroma hops and turn off the heat. Cool below 80°F, top up to 5 gallons with bottled cool water, and pitch the yeast. Ferment at 68 to 73°F for up to two weeks before bottling. Prime with ¾ cup corn sugar.
O.G. = 1.052
F.G. = 1.012
ABV = 5.5%