Who doesn’t love tasty Smokey bacon and warming your toes by the fire in the depth of winter with a well brewed smoked porter?  We have pulled together for you the ultimate warming Kunekune | Manuka Smoked Porter | BeerCo Recipe Kit named after the little Kunekune pig introduced to NZ from the UK and a hit with the Maori and Pakeha alike cooked in a traditional hāngi on hot rocks beneath the earth or on a spit this little piggy is one to be relished with delight and should be accompanied by a subtly smoked Porter to bring out the best of Kunekune.  Manuka is a native tea tree to NZ and interestingly found in AU as well.  More famous in Honey, Gladfield Malt have taken the unique smoke of the Manuka tree and made a delightfully subtle and complex smoked malt that will bring across even the smoke beer haters.

We suggest you put this one down in Autumn and give it time to age and develop complexity. If you are into smoking your own bacon or curing meat, then grab your finest Smokey little piggy and invite all your friends over for some slow and low Smokey delights!  Cheers #brewhappy and as always #drinkhappy and #responsibly and give this brew a review for the benefit of our customers – old and new.

Brewing Software Recipe Links:

• Brewfather

Vital Stats:

Batch & Boil

• Batch Size: 19 Litres US 5 Gallon
• Boil Time: 75-90 mins

Properties

• OG 1.065 FG 1.013
• IBU 38 ABV 6.8%
• Colour 103 EBC
• Balance – BU/GU 0.59

Malt Bill

Hops

Yeast

Liquid | Bluestone Yeast

• BSY-A029 London Bluestone Yeast x1 Liquid Pitch

Dry | Lallemand

• Nottingham Ale Yeast(Dry) 2 x 11.5 g Sachets

Method:

1. Mash grains at 67° C using 3 Litres of Water per 1Kg of Grain and any allowance for a false bottom on your mash tun – approx. 16 Litres of mash water.
2. Post mash fly sparge with enough water to get a pre-boil of 26L (approx. 10 Litres of sparge water at 76° C).  Allowing for 3L per hour boil off you want to have approx. 23 Litres going into your primary fermenter.
3. Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes and the second hops, so they boil for 15 minutes.
4. Pitch with an ample starter of Lallemand Nottingham Ale Dry Yeast
5. Ferment at 18-21° C
6. Yeast & Fermentation – Aerate well and ferment at 18-21° C until FG is reached or your hydrometer readings are constant over 2-3 days.
7. Yeast off, mature for 19 days before carbonating.

Sources and inspiration:

• Alaskan Smoke Porter
• AHA | Home brew Recipe | Smoked Porter Clone
• NZ Kunekune Pigs