Wedding Porter Small Batch V3 - Beer Recipe - Brewer's Friend

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Wedding Porter Small Batch V3

172 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jeff Panning
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday June 16th 2019
1.052
1.013
5.1%
48.2
34.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 83%
8 oz United Kingdom - Brown8 oz Brown 32 65 5.9%
5 oz American - Black Malt5 oz Black Malt 28 500 3.7%
3 oz American - Chocolate3 oz Chocolate 29 350 2.2%
3 oz American - Munich - 60L3 oz Munich - 60L 33 60 2.2%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 3%
135 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 60 min 23.11 11.1%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 60 min 6.93 11.1%
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 20 min 14 11.1%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 20 min 4.2 11.1%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Dry Hop 0 days 55.6%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Gypsum Water Agt Mash 0 min.
0.50 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Using Bru'n Water spreadsheet to determine adjustments to water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 154 °F 60 min
1 gal Sparge -- 158 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.83 g | 23.3 qt) 6.8 27.2  
Mash volume with grains (equipment estimates 6.51 g | 26 qt) 7.48 29.9  
Grain absorption losses -1.05 -4.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 6.8 27.2
Equipment Profile Used: System Default
 
Notes

Key changes to V3 include; grain bill changes (Maris Otter, brown malt and munich malt), new yeast (Safale U-04 - English dry yeast), and salts.

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  • Last Updated: 2019-07-12 00:30 UTC