Wedding Porter Small Batch V2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Wedding Porter Small Batch V2

160 calories 13.5 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 45 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jeff Panning
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Sunday May 19th 2019
1.049
1.008
5.4%
37.5
31.3
6.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.40 lb American - Pale 2-Row6.4 lb Pale 2-Row 37 1.8 86.5%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.4%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 3.4%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 6.8%
7.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 45 min 26.86 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 20 min 10.63 66.7%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 150 °F 60 min
2 qt Sparge -- 164 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.33 g | 21.3 qt) 6.68 26.7  
Mash volume with grains (equipment estimates 5.92 g | 23.7 qt) 7.27 29.1  
Grain absorption losses -0.93 -3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.15 g | 16.6 qt) 5.5 22  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 6.68 26.7
Equipment Profile Used: System Default
 
Notes

Key changes to V2 include use of carbon filtered water, adjusting mash PH, and using the BIAB technique instead of extract. Using washed yeast from V1 batch for V2, plus using left-over hops from V1 so all I have to buy is grains for V2. Created a 1 liter yeast starter on Friday night before a Sunday brew.

Last Updated and Sharing
 
271
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-05-26 13:27 UTC