Recipe for Rye Smoked Porter by Le Détour :
- Color : black/copper
- Alcohol content : 5.6%.
- Quantity : 20L
- Bitterness : Mild
- Brewing time : 5h
- Difficulty : Easy
Ingredients
- 3.3kg Malt Pale Ale
- 1.1kg Malt Fumé
- 550g Malt de Seigle
- 550g Malt Carafa I
- 25g houblon Target
- 1 Safale US-05 yeast packet
The recipe here is designed for traditional brewing, but if you’re brewing in a Bag, simply add up the volumes of water.
Brew Le Détour’s recipe for Rye Smoked Porter !
Step 1
Heat 18 liters of water to 70°C and pour in the crushed grains.
Stir well to avoid lumps. Continue until you reach a temperature of 65°C. Maintain for 1 hour.
At the same time, heat 16 liters of water to 77°C.
Step 2
Once the hour of saccharification is over, rinse and filter.
At the same time, place your hops in the boiling tank. This is called First Wort. This method produces a mild bitterness and helps extract the essential oils from the hops.
Step 3
Heat the wort and boil for 60 minutes. Leave the hops on during this time.
Step 4
Cool the wort to 20°C and transfer to the fermenter, not forgetting the yeast.
Initial specific gravity should be around 1.052.
Ferment at 20°C for 4 days. Once the primary fermentation is over, raise the temperature to 22°C and keep it there until the density drops to around 1.008 (about 3 weeks).
Step 5 (optional)
Once this time has elapsed, you can proceed with a cold crash. The brewery recommends 3 weeks at a temperature below 10°C.
Step 6
Add 4g/l of sugar at bottling. We don’t want too many bubbles on this Rye Smoked Porter.
Tips from Romain, brewer at Le Détour
“Empatage at 65°, we’re looking for a fairly low final attenuation of around 2° plato (1.008).
We have very hard water in Montpellier, so we don’t make any PH correction either during impatting or boiling. The addition of roasted beans is sufficient for correction. The target PH at bottling is 5.3. We want a PH between 5.3 and 5.1 after boiling. Depending on the water profile, we’ll need to correct with calcium carbonate to prevent the ph from dropping too much.
For hops, we aim for 30 IBU in First Wort (before the start of boiling, for softer bitterness and better extraction of essential oils).
We aim to ferment at 20°C for a clean profile, putting malts to the fore in this recipe. Halfway through fermentation, the temperature can be raised to 22°.
Once fermentation is complete, we keep the wine at -1°C for at least 2 weeks. At home, you can count on 3 weeks at a temperature below 10°C. This is a style of beer that appreciates good cold storage to allow the malts to shine.
I recommend 4g/L of sugar at bottling – it’s not much, but it’s a porter. We’re looking for an English-style sparkle (the virtual bubble). For the more adventurous, you can try a less refined sugar that will give interesting licorice notes.
To serve, it’s a good idea to take the beer out of the fridge half an hour before opening the bottle. Enjoy it by the fireplace with a good Neil Young album, or with friends to accompany a good winter barbecue (on pulled pork, yum yum).”
The ultimate tip :
“Plus one class point if brewed on the winter solstice.”
A word about “Le Détour”
Among the first arrivals in Montpellier’s “Craft Beer” milieu, Le Détour has been offering authentic, local beers since 2015. Eclectic and passionate to the core, the team explores a multitude of classic and modern styles. Bitter, IPA, sour, fruit beers or barrel-aged… It’s easy to find what you’re looking for.
Don’t hesitate to pay them a visit, as they always offer a warm welcome : Brasserie Le Détour
