Notes: 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).
Nathan Zorichs No Quarter Smoked Porter recipe isnt for the faint hearted. At a tantalizing 100+ IBUs, this beer will test your taste buds and youre spirit but dont 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, dont 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, its up to you. Do you think you can handle it? |
