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Honey Smoked Porter

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GRAINS/MALT	HOPS	YEAST/EXTRAS
7 lbs. Pale Extract Syrup 2 lbs. Mountain Flower Honey 1/2 lb. Crystal 90L 1/2 lb. Black Patent grain 1/2 lb. Rauch (smoked) grain 1/2 lb Chocolate grain	1 oz. Northern Brewer hops (30 min. boil) 1 oz. Fuggle hops (last 20 min.) 1 oz. Fuggle hops (last 5 min.)	British, Irish, California, or Burton AleYeast (ask for advice)
INSTRUCTIONS:
1. Steep grains in a large mesh bag in 2 gallons of water while heating to boiling. Control heat level to avoid burning your steeping bag and to allow a 25-30 minute steep. Remove grains and bring water to a boil. 2. Pour Pale Extract into water and stir to completely dissolve. If necessary, turn heat down to avoid scorching the extract as it is added. 3. Stir frequently while slowly bringing mixture back to boiling. When a slow simmering boil is reached, add Northern Brewer hops and begin timing a 30 minute simmer. 4. With 20 minutes remaining in the 30 minute total boil, add 1 oz. Fuggle hops. 5. Monitor the boil closely to avoid boil over. Stir gently, but frequently. In the last 15 minutes of the total 30 minute boil add the Honey. Then insert your immersion wort chiller (if using) to heat sterilize, and add 1 - 2 tsp. of Irish Moss to aid in settling of by-products. 6. Continue to monitor the boil and stir gently until 5 minutes remain in 30 minute cycle. Add 1 oz. Fuggle hops. At the end of the 30 minute cycle turn off the heat, cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality. 7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast. 8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transfering the beer to secondary if two-stage fermentation is employed. Talk to us about your options if you are uncertain how or why to use a wort chiller or the settling and clarifying agents.
NOTES:
Irish Moss and Gelatin for clarification and sediment reduction. If you prefer a Honey Porter, eliminate the Rauch (smoked) grain. If you want a plain Smoked Porter, eliminate the Honey, and optionally raise the pale malt extract to 8 lbs. For All-Grain recipes: Substitute 9 - 10 lbs. of your favorite 2-Row Barley for malt extract. Mash at 152'F - 155 'F for 60 minutes and sparge, maintaining grain bed temperature.