AG#51 – Winterfell Smoked Porter


A great beer to have in bottle for the when the cold winter evenings roll in. The level of smoke is just subtle enough.

Recipe Specifications

Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.064 SG
Estimated Color: 70.6 EBC
Estimated IBU: 49.0 IBUs
Brewhouse Efficiency: 59.00 %
Est Mash Efficiency: 71.4 %
Boil Time: 60 Minutes


5.200 kg Pale Malt, Maris Otter, Crisp (6.5 EBC), 78.2 %
0.550 kg Chocolate Malt (886.5 EBC), 8.3 %
0.450 kg Caramel/Crystal Malt – 40L (78.8 EBC), 6.8 %
0.300 kg Wheat Malt, Bel (3.9 EBC), 4.5 %
0.150 kg Peat Smoked Malt (5.5 EBC), 2.3 %
30 g Magnum [10.70 %] – Boil 60.0 min, 45.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
20 g Goldings, East Kent [6.50 %] – Boil 10.0 mins, 3.7 IBUs
1.00 Items WLN3200-Servomyces (Boil 10.0 mins)
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) (400ml slurry from Wrong Trousers)
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 6.650 kg
Mash In Add 18.62 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 16.46l) of 77.0 C water

06/12/2015 – Pretty handy brew day given that there’s little in the way of hop additions in this recipe. Nice and easy to run off the wort in the boiler also. I’m pondering the peat smoked malt that I’m using this time around. It’s from a different source than last years, and I’m wondering if it’s stronger. The taste from the trial jar was extremely smokey. A lot of that flavour will blow off during fermentation and conditioning though. I’m also hoping the West Yorkshire ale yeast will be as up to the job as the WLP002 I used last year. I’m expecting more attenuation this time around. Got a low OG of 1.058.

09/12/2015 – This West Yorkshire yeast gets pretty foamy. I’m keeping the fermenter reasonably cool, but the kreusen is almost touching the lid already. And this is a 19 litre batch in a 33 litre fermenter.

06/01/2016 – Bottled with 105g of corn sugar (18 litres @ 2.3 vol). I had a taste beforehand and got a lot of astringency. So I wasn’t bothered when I lost the draw on my siphon and left a litre or two in the bottling bucket.

19/02/2016 – Noce enough flavour, but the yeast has stripped a lot pf the sweetness and body out of the recipe, compared to the WLP002. It’s also seriously over carbonated, I don’t know what happened! The lack of body along with the biting carbon dioxide gives the beer a certain harshness and lack of drinkability that the last brew didn’t have. Still drinkable, but lessons learned here.

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