Smoked Porter Brew Day | Homebrew Recipe | How to Brew Beer
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- Опубликовано: 15 дек 2019
- This smoked porter homebrew beer recipe turned out great. It's a dark beer that tasted like winter camping, bbq, and bacon all in the same glass. Is that a good taste for beer? If you're a beer drinker, you'll like it. If you're a foodie, you're into grilling or cooking, or craft cocktails, you'll probably like it too. It's creamy, smokey, slightly sweet, and delicious. Get a fire going, make some smores, and hit a few glasses of this recipe. Good times are guaranteed.
We used a brew in a bag system (BIAB) to brew it. It's like a traditional 3 tier brew system, but utilizes only one kettle and doesn't require a sparge.
Equipment: www.clawhammersupply.com/coll...
Recipe: www.clawhammersupply.com/blog...
#porter 
Хобби
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Just a heads up-- The final gravity was 1.020 not 1.012.
Seems High no? Why so High? Was it a timing thing or is that all the yeast could do?
I've watched quite a lot of your videos now, and I see that you never (?) sparge. Is that true, and if so, why not?
Great videos all the time. Thanks. I'm also wondering why you skip sparging...just curious.
These guys are my homebrew Sherpas. Always enjoyable when they're together.
I also tend to think that behind the Metallica persona Ross is a “closet” genius. I think he is reluctant to “come out” and let it show exactly how intelligent he is.
@@redsideburnz Yeah. When he's in front of the camera, he's gotta seem like a cool, laid-back guy. Not saying he isn't in real life; he might just feel he has to play it up.
And I love his black metal shirts. He actually reminds me of my brother.
Mickey’s malt liquor on the shelf alongside Russian Rivers wonderful beer.
You guys have changed the way I brew and brought my love for it back, keep up the awesome work!
World best brew team. Always a pleasure.
Just put this recipe in a keg, I’m very happy with result. Great recipe!
Just brewed what i happily call a 'frankenrauch.' Used a small amount of peat with a solid amount of roasted grains within the bill. Love to see you guys brewing something similar. 'Tis the season
I'm wanting to get into home brewing so this seems a good place to start.
Great vid, I've subscribed!
That is way more smoked malt than I expected! I'm gonna have to brew it and taste it for myself :)
I used a small amount of german smoke just to spice my latest stout up, it turned out great.
Ross is great you should have him in more videos.
One of my favorite beers ever is (was?) Left Hand Brewing’s Smoke Jumper Porter. I had it once like 15 years ago and have never been able to find it again. May have to try this recipe lads...🧐
Ross looks like a real Stoner. Wicked Bro
I have almost 30 5 gallon all grain batches under my belt (all within the last year) and I have used Spring Water on every single batch. Mostly NEIPA's, but I've done an Irish Red, 2 Russian Imperial Stouts (one with Kveik yeast at 85 degrees F), 2 Raspberry Belgian Tripels and a Kölsch-Style Ale (which is traditionally brewed with Spring H20). All of my batches came out great. Maybe some day I will get nerdy with water profiles, but for now it's most definitely not necessary.
Hello! I just started watching your videos, I find them so helpful and easy to understand, so thanks for that! Also, I do find myself laughing a lot with the way you explain things and carry yourself, not taking everything so seriously but at the same time being quite thorough in the process, I love it. Quick questions for you, was there no need for a blow off on this one? The wort seemed to be quite close to the carboy's lid, I wonder if the krausen made an overflow. And more generally, do you ever make blow offs? I've seen in some other videos that you fill up your buckets very high, but never put any blow off hoses.
Thanks a lot for your content and good luck for 2022!
just wanted to say I love the editing!
Big shouts to the man in the Conan tee shirt
Respect from 🇬🇧🇬🇧😎😎😎😎
I actually brewed something similar yesterday. I however used smoked malt, some munich malt, crystal malt and almost a pound of black malt. I however pitched Belgium belle saison yeast and not to heavy on the hops as the black malt adds some bittering as well, but the hops has a citrus hint, so I am rather keen on tasting it.
the porter isn't the only thing that's "Smoked" in this video.... 420
I loved the 80's balad video edition xD
Ive been making allot of really bready beers of late, just got some really bacony smoked malt.... if i add the smoked malt do you think it will taste like a bacon sandwich?
Is there a good way to keep the o ring on that carboy to stay in the correct spot and not allow and air in or out of the carboy?
Can you please make a vid about how to clean a pump? And also with the heat Exchanger?
Nice Conan t-shirt!
It was great how you at first placed the equivalent Celcius degrees, please consider doing it henceforth for your international viewers. Cheers
Yes
I dont ever comment on videos but i have a question ive been wanting answered throughout 50 of your videos.
How would you or do you, sparge the rest of the sugars out of the grain before boiling? I see its not being done, and why not? Pros and cons if any?
Could you tell me please how do you filter wort from protein? I have watched a lot of your videos, and it's secret for me where sediment after boil disappear 🤔
Supplication is my favorite sour from RRBC.
This looks great and I cant wait to give it a go. I'm a bit surprised that you don't sparge. Why not?
Guys please a question!!! Why you don't use the sparging water?
It's always nice to see Ross! I'm thinking about brewing a porter myself. This beer would pair very well with a smoked brisket!
for how many efective liters is this recipe? i can't find this anywhere
I feel you need to work on the lighting in your new place. I know you had quite the setup in the apartment location. Always enjoy the videos guys!
Love the Wally World cups. I like Eggnog in mine
Try smoked 'grodziskie'
13:41 is that mr hanky popping up behind that mannequin head?
Log man. Ya got one. Only 5 more to go!
I was literally gonna mention that just now!
What he said in the end is "skål" which means cheers in danish.
Also in Swedish
And Norwegian 👌
Skál = Cheers in Icelandic :)
Is there a how-to vid or recommendation on what to start with? You guys make it seem so easy but I have no idea what to get to start.
There's starter kits and a ton of how to vids. The set up they have costs about $900, but you don't have to spend that much. An extract kit, a stainless steel pot, a thermometer, sanitizer, and a fermenter is the basic stuff.
Skål!
I see Porter I know I'll see Ross in this episode cause it's DARK lol
Ross is my spirit animal!!
i usually find video background music irritating but yours is cool. who is it ?
"I feel like I lost a month.." just wait till 2020
13:42? Haha. Had to rewind a few times
Ur guys are crazy all the hidden things that grab my eye lol @11:14 lol Smoke um if u gotA um Cheers
It's a hunt for log man the log man game. You got one... Only 5 more to go!
Clawhammer Supply Iv found 5 total? So there is 6🧐
@13:41,@3:30,@9:16, and 👆above comment
So what's a system like that cost and where can one purchase it
Description
I'd smoke my grains, but I can't find papers to hold them.
This is an awesome recipe and i just got into brewing a month ago but this batch volume is unclear to me. I also checked the blog for the recipe details. I want to know how much wort you were able to put in the fermenter. Is there some kind of general rule for the amount of grain per gallon?
I also have troubling finding the fermenting times for many recipes on the internet. I assume there is a rule of thumb for the fermentation time for each style of beer. Do you know?
You right, for me the water should be more there is something Strange on the recipe. Do you agree?
@@riccardocavanis4655 what is strange on the recipe?
@@hirdeshbajwa8906 i saw your comment and i understood that you want to know the usual amount of grain per gallon, in this recipe that the guys wrote in the website the amount of grain per gallon in my humble opinion its not correct. Usually should be 3 Kg per liter.
@@riccardocavanis4655 ok thanks!
@@hirdeshbajwa8906 well don t say thanks because my level its quite low i'm trying to improve my knowledge, probably here the guys are using a less quantity of water taking the advance of a good capacity of the mashing pot. I dont know!!! Could be nice to get a feedback from them 😂😂😂 but for sure the ratio 3 kg per 1 liter its correct.
Ross looks like a young Aron Ra
Looks great, love to taste, Who says you can't brew 😊 What about the recipe ?
www.clawhammersupply.com/blogs/moonshine-still-blog/robust-smoked-porter
Come here to check out some brewin' and this guy is wearing a Conan shirt. I had the same shirt but the print was in gold. Wore it until it had holes so I don't really wear it much anymore.
Was not expecting lizardman
Overshoot mash temp to anticipate cold grain hitting higher mash temp,to lower temp to hit estimateed or set mash temp to desired temp, mash in n wait till said temp is hit....help new brewer out.........
Ross = Roman Reigns
Haha, Am I the only one who noticed the little log dude pop up behind the mannequin head at 13:41?
Nice catch. Ya got one. Only 5 more to go!
Thought Chinook is a NZ strain
Call it the full metal jacket porter. Cause you started with 7.62. Or the 30 cal.
i do not like these guys, but they do have the best brewing vids on youtube
Grainbill?
It will be posted to our website shortly. Thanks!
Noticed the boil over residue... only cause I've done it so many times.
Hi guys! Are you sure about the quantity of grain/water? 7,62 gallons for 16 kg of grist its a strange quantity ratio. In a fast way, the water in a batch should be almost 12,68 gallons. What do you think?
call me a heathen, but for cooling small batches i just throw a couple of 2l soda bottles filled with water (with a gap - ice expands) and frozen (24h in advance). It does the job, it's cheap and I think it's clean. No tubes, no coils, no pumps
Skull LMAO!
Southern Hipsters.....what will we think of next?
FUCK YEAH CONAN
What is 3:30
I think stout should be stronger than Porter it was originally called stout porter referring to it's higher APV compared to traditional porter
I sometimes dream that I could have the confidence that Ross has in real life. Smh.
why do they boil with lid closed? arent they going to retain a bunch of DMS?
Don't fear the lid. We never have issues with DMS
@@ClawhammerSupply so might be that all that story with DMS is all a lie because i had some batches with long time of wort chilling that didn't get any DMS flavour
How can the ABV be 6.5% when the OG is 1070 and the FG is 1012?!?!?!? :D
MrFlangecakes editing error. Recipe will be on our website soon
@@emmetleahy Thanks Emmet. Love your videos!!
Guide me up that home brew mountain you beautiful fucks...
Anyone else think emmet needs a mokawk? 😈
These guys never do starters?
We often brew last minute and don't have time for the starters. We make starters if we have the time- which has not been often this year. 2020 goal- more starters.
Cram, crowd and crouch? Ross
I love watching these guys screwing around. I'd like to know what these guys smoke other than their malt before they start brewing. They seem to have fun. Dunno for sure if I'd ever want to do business with these types lol. Even though the system seems VERY nice.
that's an expensive ass mic yall got there
Ross needs to stop smoking before filming
"we didn't add anything to the water...just some brewing salts to get our numbers" ? lol what numbers ? ph numbers?
nick rogers water chemistry numbers
First.
Skål!