Charlottesville Area Masters of Real Ale

My brother was interested in cloning this beer, and I found the following recipe in the Brew Your Own archives.  I typed it up for him, so I figured I would post here for others as well.

Cheers,

Tom


Alaskan Smoked Porter clone
[extract with grains version - there is also an all grain recipe too]

5 gallons
OG = 1.065
FG = 1.015
IBU = 45
SRM = 58
ABV = 6.5%

Ingredients
- 2.25 lbs dried malt extract (light)
- 4.75 lbs liquid malt extract (light)
- 1.25 lbs Munich malt (crushed grain)
- 12 oz Crystal 40 L (crushed grain)
- 11 oz Chocolate Malt (crushed grain)
- 7 oz Black Patent Malt (crushed grain)
- 0.9 oz of Chinook hops (assumes 12% alpha acids) - 60 min of boil
- 0.75 oz of Willamette hops (assumes 5% alpha acids) - 15 min of boil
- Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
- 075 cups corn sugar for priming

Steps
- Smoke 1.0 lb of the crushed munich malt on a smoker over a light hardwood (Alaskan uses alderwood).  You could use oak, hickory, or beechwood.  This is the hardest step, as you really need the Munich to be smoked, and you cannot really substitute smoked malt, as it is just 2 row or pilsner malt
- Heat 4.7 quarts of water to 165 F and steep all of the crushed grains in a grain bag in the heated, water (when you add the grains, it should drop the water temp to 154 F).
- Maintain this temp of 154 as best you can for 45 min.  This is effectively a mash, which is what all grain brewers do with all their grains.
- Put the grain back in a large colendar over the steep water and rinse it with 3.5 quarts of 170 F water, which is effectively sparging.
- Add your DME to the brew pot and stir, which should bring your total liquid volume to 2.5 gallons.
- Boil this for 60 min, adding the hops using the times specified above.
- Add the LME with 15 min to the boil, making sure to pull the pot off the stove to stir it in, to reduce the chance of scorching it to the bottom of the pot
- Cool the wort and transfer to the fermenter, with enough water to bring the total up to 5.5 gallons.
- Aerate and pitch the yeast
- Ferment at 68 F until complete