Stone Smoked Porter Clone’s appearance is a near pitch black pour with a medium sized tan head. the aroma is a nice blend of smoke, malt and cocoa. The taste is malt driven with some smoke. An outstanding beer.
5 Gallon Yield, malt extract batch
7.35 lbs. Pale LME
1.75 lb. Chocolate Malt, milled for steeping
.75 lb. Caramel Malt 80L, milled for steeping
.25 lb. Peated Malt, milled for steeping
2 oz. Perle 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. = 1.064
F.G. = 1.018
ABV = 6.0%