Stone Smoked Porter Homebrew Recipe

Stone Brewing Co.’s new book, The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance is officially released today. My full review is forthcoming, but here's a sneak peak of the book

Stone and their publisher, Ten Speed Press, have allowed me reprint three recipes from the book.  Last week, I posted the recipes for Stone Old Guardian Barley Wine and Stone Pale Ale and Garlic Stir-Fried Brussels Spouts. The recipe for Stone Smoked Porter is our treat for the day!

The recipe below reference page numbers from the book. Follow the typical homebrew procedures in these instances.

Recipe reprinted with permission from The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance. Copyright © 2011 by Stone Brewing Co. and Randy Clemens, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: John Schulz Photography.

Stone Smoked Porter

5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)

  • 10 pounds, 0.8 ounce crushed North American two-row pale malt
  • 1 pound, 2.5 ounces crushed 75L crystal malt
  • 10.7 ounces crushed chocolate malt
  • 4.9 ounces crushed peat-smoked malt
  • About 9 gallons plus 4 cups water
  • 0.71 ounce Columbus hops (12.9% alpha acid)
  • 1/2 teaspoon Irish moss
  • 0.60 ounce Mt. Hood hops (6.0% alpha acid)
  • 1 (35 ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
  • 1 cup plus 3 tablespoons light dried malt extract

Clean and sanitize everything. Did I mention that already? Good, because I can’t stress it enough: clean and sanitize everything.


In a 10-gallon insulated cooler, combine the crushed malts with 3 gallons plus 13 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 10 minutes.

Add 2 gallons plus 2 cups of 182°F water. The mixture should come up to 165°F.

Lautering and Sparging

Lauter the mash according to the instructions on page 159. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 2 cups of 168°F water over the grains to start the sparge. Continue sparging as instructed on page 159.

The Boil

For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Mt. Hood hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly (see page 160).

Pitching the Yeast and Fermentation

Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydro-meter. The target starting gravity is 1.065 (16 Plato).

Transfer the wort to the primary fermentation bucket according to the instructions on page 160. Pitch the yeast (or prepare a yeast starter) according to the instructions on page 160.

Allow the wort to ferment through primary and secondary fermentation (see page 160) at 72°F until it reaches a specific gravity of 1.018 (4.5 Plato).


When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling according to the instructions on page 161.

Variations on a Theme

We’ve come up with a few slight changes to the Stone Smoked Porter that we like to make from time to time, just to keep things interesting.

Stone Smoked Porter with Chipotle: Put 0.42 ounce of chopped dried chipotle peppers in a hops bag, add it during secondary fermentation, and allow it to steep for 3 days (or more or less, depending on how spicy you’d like your brew to be).

Stone Smoked Porter with Vanilla Beans: Place 0.42 ounce of split, scraped, and chopped Madagascar vanilla beans in a hops bag, add it during secondary fermentation, and allow it to steep for 3 days (or more or less, as you wish).

I've finally decided to start all-grain brewing and will make Stone Smoked Porter at some point.  I'll split the batch and make the regular and vanilla bean versions.  But first, I'll make Stone Pale Ale.  If you want the recipe for that, you'll have to buy the book.  Happy Brewing!

To learn more about the book, or to order online, please visit Amazon or your favorite bookseller.  In the nature of full disclosure, if you order the book using the links on this page, Amazon gives me a referral fee (at no added cost to you).

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  1. Wow. Looks like this concoction will go well with a flavored e cig. Thanks for sharing.

  2. 10 minute mash. This seems short on time. How is starch conversion? Is this correct?

  3. What about the Magnum Hops? I'm confused about the Columbus/Magnum swap

  4. You there, this is really good post here. Thanks for taking the time to post such valuable information. Quality content is what always gets the visitors coming. NIW


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