(5 gallons, partial mash)

This is a robust, almost stout-like porter, similar to the beer that Greg Noonan brews at the Vermont Pub & Brewery in Burlington.

Ingredients:

• 2 lbs. pale malt
• 2 lbs. smoked malt
• 0.5 lb. black malt
• 0.5 lb. chocolate malt
• 3 lbs. unhopped dark dry malt extract
• 3/4 oz. Chinook hops
• (12% alpha acid, 9 AAUs)
• 3/4 oz. Goldings hop
• (4% alpha acid, 3 AAUs)
• English ale yeast slurry
• (Wyeast 1098)
• 2/3 cup corn sugar to prime

Step by Step:

A note on the malt: You can custom-smoke it over maple and apple, or you can buy a mix of half rauchmalt, half peated malt.

Heat 9 qt. water to 164° F. Crush grains, mix into liquor and hold 75 min. at 152° F. Runoff and sparge with 12 qt. at 168° F. Add the dry malt, mix well. Raise to boiling, add Chinook hops.

Boil 60 min., add Goldings hops, boil 5 min. Remove from heat, cool and add to fermenter with chilled pre-boiled water to make 5.25 gal. When cooled to 68° F, pitch yeast. Seal and ferment for three weeks at 65° F, rack to secondary and condition three weeks at 55° F. Prime with corn sugar and bottle. Condition three weeks at 45° F.

OG = 1.055 (13.75° Plato)
TG = 1.016
Bitterness: 40 IBUs