Wedding Porter v5 - Beer Recipe - Brewer's Friend

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Wedding Porter v5

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: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jeff Panning
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday December 27th 2019
1.052
1.013
5.1%
45.6
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 21.84 11.1%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 60 min 6.55 11.1%
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 20 min 13.23 11.1%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 20 min 3.97 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.
8 oz Coffee Water Agt Secondary 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Batch Sparge -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.83 g | 23.3 qt) 5.8 23.2  
Mash volume with grains (equipment estimates 6.51 g | 26 qt) 6.48 25.9  
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) 4.5 18  
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: 5.8 23.2
Equipment Profile Used: System Default
 
Notes

The only change to the V3 recipe is the amount of initial water. Cutting this back from 5.5 gallons to 4.5 to end up closer to 3 gallons in the fermenter. This reduction will also increase the original gravity and ABV from 1.044 and 4.5% to 1.052 and 5%. Additions to the recipe include coffee and vanilla during secondary fermentation.

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  • Last Updated: 2019-12-27 04:07 UTC