Ground Rent Smoked Porter

Ground Rent Smoked Porter

We used to have to pay a single peppercorn a year as ground rent, which the landlady was happy to waive, but which I was keen to ceremoniously present each year.

Since then, our black pepper has always been labelled as Ground Rent.

Wanted to use up some Rauchmalt smoked grains I had left and some more smoked grains that Hefty Bird sent me from the US, but that mysteriously got impounded and delayed by Australian customs and arrived to late to use last season.

And then had some toasty wheat malts that I wanted to try.

Trying some aroma hops at the end too.

Ground Rent Smoked Porter is the result..

Estimated Alcohol 6.1%
Estimated Color: 59 EBC
Estimated Bitterness: 53 IBU
Bitterness ratio 0.843

Method

1. Steep speciality grains in 15 pints water at 70C for 30 mins.
2. Remove grains. Allow to drain into boil.
3. Add sugar, LME and DME, stir to dissolve, make to 20 pints and bring to rolling boil.
4. Add Colombus Hops. Start timer. Maintain rolling boil.
5. At 45mins add Irish Moss.
6. At 55 mins add EKG Hops and 10g black pepper.
7. At 60 mins, turn the heat off.
8. Chill wort - see Hefty Bird Stout for ice bath instructions.
9 Strain into primary fermenter. Make to 40 pints. Estimated OG 1064
10. Add yeast. Ferment. (5-7 days, 20C )
11. Transfer to secondary fermenter. Add 10g black pepper Ferment. (14 days, or longer about 20C).
12. At SG 1016 or so...add 70g sugar as syrup and bottle. Allow to carbonate for a while. I like 2 weeks
13. Age 4 weeks at 16C . If you can wait.
14. Drink. Pucker at the peppered porter.

Ingredients

  • Speciality Malts
  • 260g Rauchmalt (EBC 10)
  • 210g Dr Wyatts Smoked Malt (EBC 10?)
  • 110g Chocolate Malt (EBC 1060)
  • 100g Black Malt (EBC 1000)
  • 200g Crystal/Cara Wheat Malt (EBC 120)
  • 200g Chocolate Wheat Malt (EBC 800)
  • Base Malts and Adjuncts
  • 1.50 kg Pale Liquid Malt Extract (EBC 5)
  • 1.50 kg Amber Liquid Malt Extract (EBC 34)
  • 500g Light Dry Malt Extract (EBC12)
  • 200g Light Brown Sugar (EBC16)
  • Hops and boil stuff
  • 60 g Colombus Hops (16%AA)
  • 25 g East Kent Goldings Hops (2.75%AA)
  • 1tsp Irish Moss
  • 10g freshly ground black pepper
  • Secondary Fermentation
  • 10g freshly ground black pepper
  • 1or 2 Packs English Ale Yeast

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8 Comments

Heftybird said on August 27, 2011 at 6:27a.m.
I think thats a lot of black pepper. Probably go well with a nice steak or some cheese.
Admin said on August 27, 2011 at 6:34a.m.
where papaya?
Philfyern said on August 27, 2011 at 9:05a.m.
I think its a lot too, but got that level from Mosher. And suspect his is just for 33 pints. So I am going to be brave.
Philfyern said on September 25, 2011 at 1:35a.m.
Well, bottled this 2 days ago.

1060 OG to 1018 - 5.9% alcohol.

Didnt seem overly peppery, lets see how it is once its fizzy.

Added some Star-anise-soaked-in-vodka-and-filtered to 4 bottles as well...
Philfyern said on September 25, 2011 at 1:35a.m.
Well, bottled this 2 days ago.

1060 OG to 1018 - 5.9% alcohol.

Didnt seem overly peppery, lets see how it is once its fizzy.

Added some Star-anise-soaked-in-vodka-and-filtered to 4 bottles as well...
Philfyern said on September 25, 2011 at 1:46a.m.
Ooops. Lets make that 5.5%. was looking in the wrong place..
Philfyern said on November 18, 2011 at 4:31a.m.
Reviewer numero Uno :

Your beeer was lovely - very chocolately nice kind of burnt toast flavour with a hint of warmth at the back of the throat, had a good mouthfeel too - not too flat or too bubbly.
Philfyern said on November 22, 2011 at 3:20p.m.
Number 2

Ground rent smoked porter. Slightly peppery, dark, smooth and very drinkable. A most enjoyable tipple.

It's very good. Here here. A nice subtle peppery aftertaste as well. I'm a fan