Monday, April 11, 2011

Brew Day: Smuttynose Porter

The Northeast finally got some nice spring weather this past weekend - 60F for Sat and Sunday - and I finally got around to brewing a few beers that I had been meaning to make for sometime. The first one I made was a close variation of Smuttynose Porter, an American style robust porter brewed in Portsmouth New Hampshire. I got the recipe directly from the brewery, though I made some very minor tweaks in the grain % and type of hops used - for instance, the recipe calls for Cascade hops but I only had Amarillo on hand. The grain bill may seem a bit clunky with an almost absurd amount of crystal malt, but it all belongs there. The crystal malt gives the beer a wonderful, silky mouthfeel and a rich residual sugar flavor that is similar to a chocolate milkshake. It's good stuff!

The first version I made
"Smuttynose Porter" : Robust Porter

Recipe Specifics
Batch Size (Gal): 4.00
Total Grain (Lbs): 9.75
Anticipated OG: 1.064
Anticipated FG: 1.015
Anticipated SRM: 38.0
Anticipated IBU: 35.0
Efficiency: 70%
Boil Time: 60 Minutes

71.8% - 7.00 lbs. Pale Ale Malt
8.2%   - 0.80 lbs. Special "B"
7.2%   - 0.70 lbs. Crystal 120L
6.7%   - 0.65 lbs. Chocolate Malt  
3.6%   - 0.35 lbs. Dark Carastan 35L
2.6%   - 0.25 lbs. CaraFa II

1.25 oz. Amarillo @ 60 min for 35 IBU
0.50 oz. Amarillo @ flameout  for 0 IBU

Yeast: Wyeast Labs 1056 American Ale
Mash 154F for 75 min.

Brewed 9 April


  1. Thanks for posting this. Smuttynose Porter is one of those beers people talk about, but isn't distributed here in Idaho. I'm going to brew this recipe this weekend, with cascade hops.


    1. Hey, great to hear someone else is brewing this beer. It really is one of the best commercial porters in the country. Let us know how it turns out for you.

    2. You are missing 3.5%.

    3. Missing 3.5% of what? The grainbill %'s and amounts are correct for a 4 gallon batch.

  2. My mistake, mate. Too many homebrews affects my math skill. You said that you had to make some variations and tweaks, resulting in your recipe. But can you post what you received from the brewery? Thanks!

    1. No worries. The grainbill percentages I posted here (updated a while ago) are directly from the brewery. Their mash temp is 154-155F and I believe the yeast they are using is wy1056. Only thing I don't know is what base malt they are currently using and the hop schedule on the cascades.

      Have tried other peoples homebrewed versions of this beer (same recipe) bunch of times, best was with cascade and 50/50 mix of maris otter and pale malt.

  3. Cheers!

    Going to make your Dark Mild this weekend. Sounds great.

  4. Thank you for posting this! What temperature did you ferment at?

    1. Usually anywhere around 64-67F, for most American yeasts.


Leave a comment. No spam please.