Nathan Zorich's No Quarter Smoked Porter recipe isn't for the faint hearted. At a tantalizing 100+ IBUs, this beer will test your taste buds - and you're spirit - but don't let that deter you.
The Chinook hops, with their high alpha acid percentage, will give this smoked porter a blow-your-taste-buds-off approach. But, don't be frightened so easily. The Cascade hops should give the beer a subtle fragrant, floral aroma and citrus-floral hop character, while the steeping Willamette hops should provide some spicy, woody aromas to an already smokey beer.
This beer stands up to its name, showing no mercy on your taste buds. But, in the end, it's up to you. Do you think you can handle it?
- 12.0 lb (5.4 kg) Great Western Pale Ale Malt
- 4.0 lb (1.8 kg) Weyermann Smoked malt
- 2.0 lb (0.9 kg) Crisp Chocolate malt
- 1.5 lb (0.7 kg) Briess 120L Crystal malt
- 2.0 oz (57 g) Chinook whole hops, 12.8% alpha acid (60 min)
- 2.0 oz (57 g) Cascade whole hops, 7.3% alpha acid (30 min)
- 2.0 oz (57 g) Willamette whole hops, 4.9% alpha acid (steep)
- Wyeast Pacman Yeast
Yield: 5 Gallons (19 L)
Original Gravity: 1.08
Final Gravity: 1.024
Boil Time: 75 minutes
Mash in at 154°F (68°C) for 30 minutes. Raise temperature to 168° F (78° C) for 30 minutes. Boil for 75 minutes. Use one (1) Whirlfloc tablet for 10 minutes. Primary fermentation at 65°F to 70°F (18-21°C). Secondary fermentation at 68°F (20°C).
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
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