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Apple Smoked Porter
By hezron

This one turned out pretty goo
6lb Maris Otter
3lb Apple Smoked Maris Otter (see directions below)
1lb Brown Malt
1lb Crystal 80L
.5lb Carawheat
.5lb Flaked Oats toasted at 350°F for 15 minutes
.5lb Black Patent
1oz Norther Brewer at 60min
.25oz Chinook at 60min
.5oz Fuggle at 30min
.5oz Fuggle at 5min
Starter of WLP013 London Ale yeast
To smoke the grain: Build a small, mesh bottom basket with scrap 1x2’s and screen. Start a small charcoal fire on one side of a kettle grill (weber style) with 8-15 briquets and let it burn down a little. Place wet handfulls of apple wood on the fire and the grain basket on the other side of the grill. Cover and leave the vents open. I add another handfull of wood chips every 30 minutes and let it go for 2 hours. It also helps to moisten the grain a little.

The rest of the process is pretty standard. Mash at 155°F for an hour or until converted and then sparge using your favorite technique. I batch sparge.

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